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Mexican Black Bean Soup Recipe
Prep Time:
15
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
15
minutes
minutes
Servings:
6
servings
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:
260
kcal
|
Carbohydrates:
50
g
|
Protein:
15
g
|
Fat:
1
g
|
Sodium:
676
mg
|
Fiber:
13
g
|
Sugar:
5
g