Hearty diabetic black bean soup recipe. This soup is a great appetizer or meal. I also like this recipe because black beans are a fantastic source of dietary fiber and nutrients.
One key aspect of this recipe is that I use dry black beans, not canned beans. Why is this important? First, canned beans have a tremendous amount of salt. Soups are notorious for high salt content. Using dry beans eliminates a lot of salt. Second, they taste better. Third, soaking the beans removes some of the gas producing enzymes of the beans.
This recipe calls for 1 cup of black beans. I am looking for it to yield approximately 4 cups once the beans are soaked and cooked. Please adjust the recipe accordingly, depending upon the package of dry beans you purchase.
Diabetic Black Bean Soup Recipe
|Prep time||6 hours|
|Cook time||4 hours|
|Total time||10 hours|
- 1 cup Dry Black Beans
- 14.5oz Stewed Tomatoes
- 14.5oz Petit Tomatoes, no salt (Diced)
- 14.5oz Corn, no salt added
- 14.5oz Chicken Broth, Low salt
- 2 cloves Garlic
- 2 tablespoons Chili Powder
- 1 teaspoon Cumin
|Step 1.||Soak Black Beans overnight, at least 8 hours in the refrigerator. Drain in the morning.|
|Step 2.||Mince garlic.|
|Step 3.||Combine all ingredients into slow cooker.|
|Step 4.||Set the slow cooker to low and cook for 4-5 hours.|
The nutritional content above is approximate, per serving. This dish is based on 4 servings.