Description
Black Bean Vegetable Soup is a comforting, fiber-packed dish perfect for vegetarians and anyone looking for a filling, flavorful meal. This soup combines wholesome vegetables, black beans, and aromatic spices to create a satisfying dish that can serve as a main course or a starter. With the convenience of a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully over several hours.
Ingredients
- 1 yellow onion, chopped
- ½ cup corn
- ½ cup carrots, peeled and chopped
- ½ cup green pepper, chopped
- 3 cloves garlic, minced
- 2 cans black beans (15 oz each), drained and rinsed
- 1 can fire roasted diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 2 tsp lime juice
- Optional garnishes: chopped cilantro, sour cream
Instructions
- Add all ingredients except lime juice and garnishes into a 6-quart slow cooker.
- Cook on low for 6–8 hours.
- Stir in lime juice just before serving.
- Garnish with chopped cilantro and a dollop of sour cream, if desired.
- Serve hot and enjoy a hearty, nutritious soup.
Notes
- Serve with warm cornbread, rice, or tortilla chips for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in freezer-safe containers for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if needed.