- 2 medium carrots, grated
- 1 red pepper, diced
- 1 large handful spinach, chopped
- 4 cloves garlic, minced
- 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, when drained)
- 400 g tin (~ 1 1/3 cups) chopped tomatoes
- 435 g tin (~ 1 1/3 cups) refried beans (spicy or mild)
- 2 tsp smoked paprika
- 2 tsp hot chilli powder optional
- 200 ml (~ 3/4 cup) water
- Optional toppings: chopped fresh coriander (cilantro), grated cheese, crumbled tortilla chips, sour cream, etc.
Add all of the ingredients (apart from your toppings) into the slow cooker, and mix well. Cook for at least 5 hours on high (longer is also fine).
You can blend the soup before serving (add a splash more water if it ends up too thick), or leave it chunky. Add your chosen toppings to serve.
Nutrition Facts
Veggie-Packed Slow Cooker Black Bean Soup
Amount Per Serving (1 portion)
Calories 366
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.9g5%
Cholesterol 11mg4%
Sodium 450mg19%
Potassium 1453mg42%
Carbohydrates 66.8g22%
Fiber 22.5g90%
Sugar 8g9%
Protein 21.7g43%
Calcium 134mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.