Slow-Cooker Cuban-Style Black Bean Soup

1. 1

   Rinse the beans and remove any debris or bad beans.

2. 2

   Place the beans in a saucepan and cover with 2 inches of water.

3. 3

   Add the celery and bay leaves; bring to a boil over high heat.

4. 4

   Cook, adding more water as needed, for 10 minutes.

5. 5

   Drain the beans and discard the celery.

6. 6

   Meanwhile, heat the oil in a large skillet over medium-high heat.

7. 7

   Add the onion, bell pepper, and carrot; sauté until the onion is fairly translucent, about 5 minutes.

8. 8

   Add the garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes.

9. 9

   Transfer to a slow cooker.

10. 10

    Add the tomatoes and water to the slow cooker; stir in the beans and bay leaves.

11. 11

    Cover the slow cooker.

12. 12

    Cook on Low for 6 hours, until the beans are tender enough to easily smash one between your tongue and the roof of your mouth (or on High for 4 hours).

13. 13

    Add the vinegar.

14. 14

    Taste and adjust the seasonings; add the hot pepper sauce.

• Calories 181.29 kcal Moderate
• Protein 5.53 g Moderate
• Carbs 28.69 g Moderate
• Total Fat 5.86 g Moderate
• Saturated Fat 0.85 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.87 mg Low Source
• Sodium 317.14 mg Moderate
• Fiber 7.76 g Good Source
• Sugar 9.66 g Moderate
• Added Sugar 3.11 g Moderate
• Calcium 69.45 mg Low Source
• Iron 2.31 mg Moderate
• Potassium 638.44 mg Moderate
• Vitamin A 129.24 mcg_rae Moderate
• Vitamin C 6.19 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷