Diabetic Black Bean Soup Recipe
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 fo high salt content. Using dry beans eliminates a lot of salt. Second, they taste better. Third, soaking the beans removes som 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.
If you want to eliminate more salt from the recipe, then look for even lower sodium broth.
- 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
||Soak Black Beans overnight, at least 8 hours in the refrigerator. Drain in the morning. |
||Mince garlic. |
||Combine all ingredients into slow cooker. |
||Set the slow cooker to low and cook for 4-5 hours. |