Slow Cooker Black Bean Soup
Recipe Collection: Dinner
Slow Cooker Black Bean Soup warms up your dinner table with a robust Mexican dish that combines the rich flavors of black beans and a kick of jalapeño heat. This non-vegetarian recipe is perfect for those seeking a hearty meal without any allergens. The soup's bold flavor profile makes it versatile enough to serve as a standalone dish or blended for a smoother texture, ideal for pairing with rice or tortilla chips.
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Overview
This Spicy Slow Cooker Black Bean Soup is a hearty and flavorful dish perfect for any occasion. With a blend of spices and a touch of heat from jalapeño peppers, this soup can be served as is or blended for a creamy texture. It's a versatile recipe that can be customized to suit your taste preferences.
Diet Type
Non-Vegetarian
Allergies
None
Cuisine
Mexican
Serving Size: 6
Cooking Time: 365 minutes
Ingredients
- 1 Pound (lb) dry black beans, drained
- 6 Cups chicken broth
- 4 Teaspoons (tsp) jalapeño peppers, minced
- 1 Tablespoon (tbsp) chili powder
- 1 Teaspoon (tsp) cumin, ground
- 1 Teaspoon (tsp) cayenne pepper
- 0.75 Teaspoon (tsp) black pepper, ground
- 0.5 Teaspoon (tsp) garlic powder
- 0.5 Teaspoon (tsp) hot pepper sauce
Steps
- Drain the soaked black beans, rinse them well, and place them into a slow cooker.
- Add the chicken broth and minced jalapeño peppers to the slow cooker.
- Season the mixture with chili powder, ground cumin, cayenne pepper, ground black pepper, garlic powder, and hot pepper sauce.
- Cook on High for 4 hours.
- Reduce the heat to Low and continue cooking for an additional 2 hours.
- Serve the soup as is, or blend it for a creamy consistency. Enjoy!
Notes
Timer
Enjoy your homemade Slow Cooker Black Bean Soup!
