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Slow Cooker Super Easy Black Bean Soup

One Star Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    30 minutes


2 (1 lb.) pkgs. Hannaford fresh Pico De Gallo (found in the Produce department)
4 (15 oz.) cans Nature's Place Black Beans, rinsed and drained
1 (32 oz.) pkg. Nature's Place Vegetable Broth
1 Tbsp. ground cumin
1 Tbsp. plus 1 tsp. Taste of Inspirations Cabo Chipotle Rub
1/2 tsp. freshly ground black pepper, or to taste
1 (8 oz.) pkg. prepared guacamole (found in the Produce department)
1 (9 oz.) bag Nature's PlaceYellow Corn Chips (optional)
Slow Cooker Super Easy Black Bean Soup


1. Refrigerate 1 cup of pico de gallo. Add remaining pico de gallo (about 5 cups), beans, broth, cumin, rub, and pepper to slow cooker. Stir to combine. Cover and cook for 8 hours on Low.
2. Stir well. Remove 2 cups of soup and puree it in a food processor and process until smooth. Stir it back into the soup. Alternatively, use an immersion blender to puree some of the soup for a few seconds, leaving most of the beans intact. If you like a smoother soup, puree a larger amount.
3. Cover and cook for an additional 30 minutes on Low. Taste; if desired, season with additional pepper.
4. To serve, ladle soup into bowls and garnish with a large spoonful of guacamole and a spoonful of reserved pico de gallo. If desired, serve with tortilla chips on the side.
Source: Hannaford fresh Magazine, March - April 2015


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 230 kcal (11%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 833 mg (34%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 9 g (36%)
Protein 11 g (18%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a