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Mexican Black Bean Soup Recipe
Equipment
Ingredients
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 cup cilantro finely diced
- 1 cup mild chunky red salsa
- 1 ounce packet taco seasoning mild or medium heat
- 2 cups black beans dried
- 3 cups low-sodium vegetable broth
- 2 1/2 cups water
- 1 lime juiced
- salt and black pepper to taste
Instructions
- Place the onion, garlic, cilantro salsa, taco seasoning, dry black beans, low sodium broth and water in the bowl of the slow cooker. Stir to combine.
- Cook on low for 8 hours. After 8 hours the beans should be soft and tender.
- Using an immersion blender, blend half of the soup smooth, leaving some texture as desired.
- Stir in the fresh lime juice and salt and pepper to taste.
- Serve warm with additional cilantro, sliced jalapeños, pico de gallo, and tortilla chips, or as desired
Nutrition
Calories: 260kcal | Carbohydrates: 50g | Protein: 15g | Fat: 1g | Sodium: 676mg | Fiber: 13g | Sugar: 5g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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