Slow-Cooked Spicy Black Bean Soup Recipe

Slow-Cooked Spicy Black Bean Soup
Megan Watson

Ingredients

  •   Three 15-ounce cans black beans, rinsed and drained
  •   One 14 ½-ounce can diced tomatoes
  •   One 4-ounce can diced green chiles
  • cloves garlic, minced
  • 16 ounces  low-sodium chicken broth
  • 1/2 cup  cooked ham, diced (optional)
  • 1/2  large onion, diced (optional)
  • 1 cup  corn (optional)
  • 1/3  carrots, chopped (optional)
  • 1/3 cup  celery, chopped (optional)
  • 1 tablespoon  chili powder
  • 1 teaspoon  cumin
  • 1 teaspoon  cayenne
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  jalapeño pepper flakes
  • 1 teaspoon  habanero hot sauce, or to taste
  • large bay leaf

This slow cooker soup is true to its name... spicy! But, have no fear, even if you have a severe dislike for spicy food, this recipe is easily modified to be safe for all taste buds.

Directions

In a large slow cooker, mix the together black beans, diced tomatoes, green chiles, garlic, and chicken broth. If using, add the optional ingredients.

In a bowl, mix together the spices and add to the soup mixture. Then, add the hot sauce and bay leaf. Cook on low for 4 hours. Serve hot.

Nutrition

Calories per serving:

349 calories

Dietary restrictions:

High Fiber, Low Fat Low Fat Abs

Daily value:

17%

Servings:

4
  • Fat 10g 15%
  • Carbs 251g 84%
  • Saturated 2g 11%
  • Fiber 102g 407%
  • Sugars 21g
  • Monounsaturated 2g
  • Polyunsaturated 4g
  • Protein 94g 188%
  • Sodium 2,305mg 96%
  • Calcium 692mg 69%
  • Magnesium 548mg 137%
  • Potassium 5,773mg 165%
  • Iron 32mg 180%
  • Zinc 9mg 59%
  • Phosphorus 1,688mg 241%
  • Vitamin A 318µg 35%
  • Vitamin C 370mg 616%
  • Thiamin (B1) 4mg 287%
  • Riboflavin (B2) 2mg 124%
  • Niacin (B3) 19mg 97%
  • Vitamin B6 2mg 92%
  • Folic Acid (B9) 844µg 211%
  • Vitamin B12 0µg 8%
  • Vitamin E 15mg 74%
  • Vitamin K 70µg 87%
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