Description
A hearty and healthy fire-roasted tomato and bean soup made easily in a crockpot. Perfect for a comforting meal.
Ingredients
- 2 cans (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Transfer the onion and garlic to the crockpot.
- Add fire-roasted tomatoes, black beans, kidney beans, vegetable broth, cumin, smoked paprika, salt, and black pepper to the crockpot.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For extra flavor, add 1 tsp chili powder or a dash of hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American