Cuban Black Bean Soup in the Slow Cooker

4.6
(10)
10 Reviews
3 Photos

This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

Submitted by WorkingCookingMom
Published on March 11, 2020
3
Prep Time:
10 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 25 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 1 (8 ounce) package dry black beans

  • 2 stalks celery, cut into thirds

  • 2 bay leaves

  • 1 tablespoon vegetable oil

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 1 large carrot, diced

  • 3 cloves garlic, crushed

  • 1 teaspoon ground cumin

  • 1 teaspoon hot chile flakes

  • 1 ½ teaspoons salt

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 (14.5 ounce) can water

  • 1 tablespoon red wine vinegar

  • 3 dashes hot pepper sauce, or to taste

Directions

  1. Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.

  2. Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.

  3. Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.

  4. Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Cook's Notes:

To make ahead, you can do steps 1 through 3 the night before. Store the bowl of the slow cooker in your refrigerator overnight until you are ready to start cooking.

Soup can be partially pureed for a thicker consistency.

Nutrition Facts (per serving)

191 Calories
3g Fat
33g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 191
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 804mg 35%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 27%
Total Sugars 5g
Protein 9g 19%
Vitamin C 20mg 22%
Calcium 71mg 5%
Iron 2mg 13%
Potassium 715mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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