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.