Slow Cooker Tangy Coconut Black Bean Soup
Healthy and super yummy, this plant-based soup will keep you coming back for more.
Servings: 8 people
Calories: 133kcal
Ingredients
- 1/2 cup black beans dry, rinsed
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 yellow onion small and diced
- 3 cups vegetable broth low sodium
- 15 ounces canned tomato sauce
- 1 cup water
- 1/4 cup cilantro freshly chopped
- 2 teaspoons cumin ground
- 1 cup light coconut milk canned, optional: regular milk, whole or low-fat
- kosher or sea salt and black pepper to taste
Instructions
- Add dry beans and 2 cups water to a saucepan, cover and soak overnight. Drain and rinse before adding to slow cooker.
- In a medium skillet, heat oil to medium-low and saute onion until tender, about 4 minutes. Add garlic and saute one additional minute. Add onion and garlic to slow cooker along with black beans, broth, tomato sauce, water, cilantro and cumin, stir.
- Cook on low for 8-10 hours. It's done when the beans are tender. Add the remaining ingredients, stir and cook an additional 15 minutes. If preferred, use an immersion blender to make a creamier soup. We prefer the black beans whole.
Nutrition
Serving: 1cup | Calories: 133kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Sodium: 183mg | Fiber: 4g |
| SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1