Cuban Black Bean Soup in the Slow Cooker

Ingredients and Weight:

• 1 pound dried black beans, picked over and rinsed
• 1 large yellow onion, chopped
• 2 bell peppers (any color), chopped
• 3 celery stalks, chopped
• 2 jalapenos, seeded and minced (optional, for heat)
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken or vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Preparation Time:

15 minutes

Cooking Time:

8-10 hours on low or 4-6 hours on high

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion, bell peppers, celery, and jalapenos (if using) and cook until softened about 5 minutes. Add the garlic and cook for 1 minute more.
2. Transfer the vegetable mixture to the slow cooker. Add the black beans, oregano, cumin, coriander, salt, pepper, chicken broth, and diced tomatoes.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beans are tender.
4. Stir in the parsley and cilantro and serve hot with lime wedges.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 230
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 330mg
• Carbohydrates: 40g
• Fiber: 12g
• Sugar: 7g
• Protein: 13g

Dish Characteristics:

• Rich and flavorful
• Hearty and satisfying
• Perfect for a cold winter day
• Can be made ahead of time
• Suitable for vegetarians

User Comments:

• "This soup is amazing! It's so flavorful and comforting."
• "I love that this soup is easy to make in the slow cooker."
• "The black beans are so tender and creamy."
• "I added some corn and avocado to my soup, and it was delicious!"
• "This soup is a great way to use up leftover black beans."

Special Precautions and Tips:

• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 5 minutes, then letting them stand for 1 hour.
• If you want a thicker soup, you can mash some of the beans with a fork or potato masher.
• To make the soup even more flavorful, you can add some smoked paprika or chipotle powder.