Penn Herb Wellness Guide
Slow-Cooker Black Bean Soup
Angie McGowan
Every Cuban restaurant has their own variation of this classic soup. Serve with fried green plantains.
Ingredients
- 1 lb dried black beans, rinsed
- 1 large sweet onion, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, chopped finely
- 2 quarts water
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tsp dried cumin
- 1/2 tsp coriander
- 1 smoked ham bone with some meat
- 2 Tbs vinegar
- Optional Toppings Chopped onion
- Chopped cilantro
- Guacamole
- Sour cream
Directions
- Soak beans overnight in water. Add beans and their water to crock pot. Turn slow-cooker to high.
- Add all other ingredients except vinegar to slow-cooker. Let beans cook on high for 2 hours, then turn to low and cook for 46 hours or until beans are tender. Add vinegar when beans are done.
- Garnish soup with freshly chopped onion, freshly chopped cilantro, and guacamole or sour cream, if desired.
Nutrition Facts
Calories 229
Calories from Fat 11 (5%)
(2%)Total Fat 1g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(1%)Cholesterol 4mg
(7%)Sodium 161mg
(27%)Potassium 949mg
Total Carbohydrate 40g
(38%)Dietary Fiber 9g
Sugars 3g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.