So there is a Tex-Mex restaurant nearby that Kevin and I like to go to probably more often than we should… But instead of charro beans, they serve this amazing black bean soup on the side with a tiny helping of pico de gallo and shredded cheese. I swear I could make an entire meal out of the stuff. And then it occurred to me, why don’t I do just that?
Nothing warms me up quite like a nice, big bowl of soup. And since I’ve already made Roasted Red Pepper and Tomato Soup and Broccoli Cheddar Soup, the next on my list was this amazing black bean concoction.
If you’re craving something warm and hot (and by hot I mean spicy), I think this is exactly the soup for you. It also helps that black beans are a wonderful source of heart healthy fiber, potassium and vitamin b6 (source). But I’m all in it for the taste.
If you include the ease of crock pot dinners, this is a win-win. And the awesome thing about this recipe is that you don’t have to soak the beans (I can hear the collective yaaaaaaaas heard ’round the world already). However, um, fair warning… Since they aren’t pre-soaked, the lovely gas-inducing starches are still in the soup. So maybe don’t eat in the same room as your husband. I found this out the hard way.
A few days ago we talked about immersion blenders (and how I love them so), so here’s another good use for them. In the last 30 minutes of cooking, remove about 1 cup of beans + 1 cup of broth and puree with your immersion blender or food processor/blender (DO NOT add hot soup to a blender though. Let it cool first). You can also do this straight in the slow cooker, but only if you don’t mind larger chunks of beans or want the whole thing pureed.
Another pro-tip: add the veggies in during the last 30 minutes of cooking if you want to keep them looking colorful. Otherwise they will turn as black as those beans.
This has made it into my monthly rotation, so I hope you enjoy it too!
Until next time. X
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Slow Cooker Black Bean Soup
An easy and flavorful black bean soup made in the slow cooker. Perfect for those cold winter days when you don’t want to cook.
- 2 c. dry black beans
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp salt
- 1/2 TB chili powder
- 1/2 jalapeno, seeded and chopped finely
- 1/2 medium onion, chopped finely
- 5 c. chicken or vegetable broth
- 1 c. water
- 10 oz (1 1/4 c.) red salsa
- 11 oz frozen corn
- avocado, peeled, pitted and cut into chunks
- sour cream
- pico de gallo
- cotija (or queso fresco) cheese
- Sift through your dry black beans, removing any stones or broken beans, then gently rinse them under cool water.
- In the slow cooker, place the black beans, garlic, red pepper, cumin, salt, chili powder, jalapeno and onion. Add the broth, water and salsa and stir to combine.
- Since there is no pre-soaking required, cook on high for 6-7 hours, until the beans are soft and smooth. They should not feel chalky.
- In the last 30 minutes of cooking, remove 1 c. of the beans and 1 c. of the broth. Puree using either a blender or food processor (wait for the beans to cool before doing this option) or with an immersion blender.
- Return it to the slow cooker, then add the frozen corn.
- Continue cooking for the last 30 minutes, and serve garnished with avocado, sour cream, cilantro, pico de gallo or cotija cheese.
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