Crock Pot Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 32oz chicken or vegetable stock, low sodium
- 1/4 cup cilantro, chopped
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 cup water
Instructions
- Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
- Add chopped garlic and sauté an additional minute.
- Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
- Top with a dollop of yogurt, sour cream, crème fraiche and/or cilantro.
Nutrition
Calories: 260kcal | Carbohydrates: 43g | Protein: 15g | Fat: 3g | Sodium: 1410mg | Fiber: 10g | Sugar: 2g
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