Vegan Slow Cooker Black Bean Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty black bean soup simmered in a slow cooker with tomatoes, peppers, and warming spices. The worcestershire sauce adds savory depth. Topped with avocado for richness, this is a satisfying vegetarian main.
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Nutrition & ingredients
Ingredients
serves 4- 2 cups or 1 pound dried black beans (soaked overnight and rinsed*)
- 1 14.5 ounce can crushed fire roasted tomatoes
- 1 bell pepper (cored and diced)
- 2 jalapenos (cored and diced)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 2 teaspoons oregano
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 3 teaspoons chipotle chili powder**
- 1 tablespoon vegan Worcestershire (such as Annie’s)
- 2 bay leaves
- 4 cups vegetable broth (I recommend Better Than Bouillon)
- suggestions toppings: diced avocado (chopped cilantro, diced green onions)
At a glance
PER SERVING · TIME 490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 972mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2330mg
- Calcium
- 262mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.