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Slow cooker black bean and pepper soup

Yields8 ServingsPrep Time30 mins

A tasty, nutritious, easy-to-make, vegetarian black bean soup that's also inexpensive to make.

Slow cooker black bean and pepper soup

 8 cups water
 2 cups vegetable stock
 2 Saz√≥n Culantro y Achiote seasoning packets
 ¼ cup white wine
 1 pound dried black beans (soaked overnight)
 ½ yellow onion, roughly chopped
 3 bell peppers, roughly chopped
 1 teaspoon cumin
 1 teaspoon ground red pepper
 1 teaspoon black pepper
 2 tablespoons fresh parsley, roughly chopped
 ½ teaspoon fresh thyme, roughly chopped
 2 bay leaves
 1 cup rice (cooked)
 12 green onions, finely chopped (for garnish)
 sour cream (for garnish)
1

Prepare the rice according to the package instructions. Let the rice cool and refrigerate until you're ready to serve.

2

In a slow cooker set to low, combine water, Goya seasoning packets, stock, white wine, black beans, onion, bell peppers, cumin, ground red pepper, black pepper and bay leaves. Cover and cook for 6 hours. In the last 30 minutes of cooking, add thyme and parsley.

3

Serve with a small portion of rice (about 2 to 3 tablespoons) and garnish with green onions and sour cream.

Nutrition Facts

Servings 8