Slow-Cooker Black Bean Soup
Every Cuban restaurant has their own variation of this classic soup. Serve with fried green plantains.
Ingredients
- 1 lb dried black beans, rinsed
- 1 large sweet onion, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, chopped finely
- 2 quarts water
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tsp dried cumin
- 1/2 tsp coriander
- 1 smoked ham bone with some meat
- 2 Tbs vinegar
- Optional Toppings Chopped onion
- Chopped cilantro
- Guacamole
- Sour cream
Directions
- Soak beans overnight in water. Add beans and their water to crock pot. Turn slow-cooker to high.
- Add all other ingredients except vinegar to slow-cooker. Let beans cook on high for 2 hours, then turn to low and cook for 4–6 hours or until beans are tender. Add vinegar when beans are done.
- Garnish soup with freshly chopped onion, freshly chopped cilantro, and guacamole or sour cream, if desired.
Nutrition Facts
Calories 229
Calories from Fat 11 (5%)
(2%)Total Fat 1g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(1%)Cholesterol 4mg
(7%)Sodium 161mg
(27%)Potassium 949mg
Total Carbohydrate 40g
(38%)Dietary Fiber 9g
Sugars 3g
Sugar Alcohols 0g
(32%)Protein 16g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.