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.
Author:Sarah | Away From the Box
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes
Yield:6-8 servings 1x
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
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.
Keywords: slow cooker black bean soup, black bean soup, tex mex soup, black beans, bean soup, spicy soup, winter food