Directions:
- For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
- Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
- Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
- Cook on low for 8-10 hours.
- **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve as is or puree in a food processor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.58 Kcal (1091 kJ) | ||
| Calories from fat | 32.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 6% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 782.41mg | 33% | |
| Potassium | 941.42mg | 20% | |
| Total Carbs | 45.97g | 15% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 13.26g | 27% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 4.1mg | 23% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 131.41 Kcal (550 kJ) | ||
| Calories from fat | 16.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 6% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 394.58mg | 33% | |
| Potassium | 474.77mg | 20% | |
| Total Carbs | 23.18g | 15% | |
| Sugars | 2.05g | 16% | |
| Dietary Fiber | 4.66g | 37% | |
| Protein | 6.69g | 27% | |
| Vitamin C | 2.1mg | 7% | |
| Iron | 2mg | 23% | |
| Calcium | 41.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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