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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Slow Cooker Black Bean Soup

By Nicole Fetterly, RD
/
Easy Recipes

This delicious soup will fill you up with protein, healthy carbohydrates, vitamins, and minerals! Serve it over cooked quinoa to make a stew, or top with crunchy tortilla strips. For an easy meal that’s almost ready when you get home, make it in the slow-cooker.


Slow Cooker Black Bean Soup Recipe

Yield: 6 Servings

Ingredients

2 cups dried black beans
2 bay leaves
2 tbsp olive oil
1 onion, diced
2-3 cloves garlic, minced
1 tsp smoked salt (or sea salt)
2 carrots, grated
1 bunch collard greens (or substitute kale, swiss chard, etc.), de-stemmed and chopped
2 tomatoes, chopped
1 tbsp low-sodium soy sauce
2 tbsp cumin, ground
2 tbsp chili powder
*Optional garnishes: Freshly diced cilantro and plain yogurt

Method

  1. Place beans in a slow-cooker and cover with six cups of boiling water. Add bay leaves and turn on high. Cook for at least four hours, or until beans are tender.
  2. In a large skillet, heat olive oil. Add onion and garlic and sauté for 10 minutes until softened. Add smoked salt and cook for another two minutes. Add to slow cooker.
  3. Place collard greens in skillet with 1 tbsp of water, cover and cook until tender, approximately 10-15 minutes. Add to slow cooker.
  4. Meanwhile, add all remaining ingredients to slow-cooker, including more water if it is too thick. Cook for 30 minutes to soften tomatoes and allow flavours to combine.
  5. Remove 3 cups of soup and puree in blender, then return to pot to help thicken the soup.
  6. Adjust seasonings as desired then serve with fresh cilantro and a dollop of plain yogurt.

Nicole Fetterly, RD
By Nicole Fetterly, RD

Nicole was the very first Nutrition & Wellness Manager at UBC Food Services and is a UBC Dietetics Alumna. She played a large part in starting nutrition education outreach to students in residence and increasing healthy food options on campus.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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