A gluten free Crock Pot Black Bean Soup with a smokey southwestern twist then topped with tangy greek yogurt for the ultimate savory bite. Believe me, you’ll want to cozy up with a bowl of Black Bean Soup every night after trying this!
Ahh… good old Crock Pot season. Something about those words just makes me smile.
Fall and Crock Pots seem to go together, just like Summer and Grills go together. They are just met to be.
Truth be told I don’t use my Crock Pot a lot during the fall. I usually only use it for tenderizing thicker pieces of meat or making soups. I’m not the adventurous type to make cinnamon rolls or something like that in the Crock Pot, I’m pretty straight forward. 🙂
So today’s recipe is right up my alley, it’s a southwestern flavored Black Bean Soup made in the crock pot!
In my opinion, a good soup takes a while to form one outstanding bowl of soup. It needs to sit together in all of it’s flavors so they really meld together. Sure there are some tricks to create a rich soup that’s full of flavor in 30 minutes – but most of the time if you let that soup sit for even another 20 minutes it will taste that much better. One of my favorite ways to create that depth of flavor in a soup is by using the crock pot. It’s one of those kitchen appliances that you can throw everything in, turn it on, and forget about it.
Pretty sure that is every mom’s dream!
This is actually the first time I’ve ever made Black Bean Soup, for you guys I will make just about anything. 🙂 I’ve had it a few times at different restaurants, but a lot of them just tasted bland to me. This version definitely doesn’t have that problem.
The smokiness from the chipotle pepper and smoked paprika, combined with the cumin and garlic perfectly round this soup out. I decided to compliment the red peppers in the soup with a garnish of roasted red pepper on top. You’ll love the sweet salty combo of the two, then combined with the tangy greek yogurt drizzle on top with the creamy avocado … ya’ll! This is one perfect comfort soup that is light on calories!
The next time you are looking for a quick meal option that is comforting, full of flavor, friendly on the waist, and easy to throw together pull this recipe up! I guarantee it will deliver on flavor!
Bon Appetite my friends!
A gluten-free, smokey, southwestern black bean soup topped with tangy Greek yogurt.
- 16 oz. dry black beans
- 4 cups vegetable broth
- 3 cups water
- 1 1/2 cup diced red onion
- 1 red bell pepper, diced
- 1 large chipotle pepper in adobe sauce, minced
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 garlic clove, minced
- juice of one lime
- salt to taste
- 1/2 cup roasted red pepper, diced
- 1 avocado, diced
- 1/3 cup diced green onions
- 5 oz plain greek yogurt
- Add dry black beans, vegetable broth, water, diced red onion, red bell peppers, chipotle pepper, cumin, smoked paprika, garlic powder, garlic clove, lime juice, and salt to the Crock-Pot. Stir and cover.
- Cook for 6 hours on HIGH.
- Serve. Top with diced avocado, green onions, roasted red peppers, and plain Greek yogurt.
- Serving Size: 1 1/2 cups
- Calories: 175
- Sugar: 7 g
- Sodium: 518 mg
- Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 25 g
- Protein: 17 g
- Cholesterol: 1 mg
Keywords: black bean soup, gluten-free soup, easy soups
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!