In a blender combine the black beans, broth, salsa and cumin. Blend until mixture is smooth and creamy. (Or leave slightly chunky, if desired.)
Pour the mixture into the slow cooker.
Cover and cook on LOW for 3 to 5 hours until the soup is well heated and flavors have had a chance to meld. (Alternatively simmer, uncovered on the stovetop for 30 minutes or so.
Taste and adjust seasonings, adding salt and pepper as necessary. If you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime.
Recipe Notes
Serving size: 1 cupClick here to see your WW Points for this recipe and track it in the WW app or site.5*SmartPoints (Old Green plan)0*SmartPoints (Old Blue plan)0*SmartPoints (Old Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Easy 4-Ingredient Slow Cooker Black Bean Soup Recipe
Amount Per Serving (1 cup)
Calories 151Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Carbohydrates 27g9%
Fiber 7.3g29%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.