i just got a slow-cooker and i have been looking for recipes, perfect! Only thing I added was a can of corn! Haven’t tried it yet but it sure smells amazing and having it for dinner. Oh and I don’t have a slow cooker, so I do it in a saucepan. In also love that you chose black beans, they have such a deep flavour so are clearly perfect for your method of cooking! Check it out mine and my moms favorite dessert! Addes some grated parm & my hubbs all time favorite addition to bland food Worchestershire sauce. how big is yours? So I am definitely going to try this recipe! I followed the recipe to the letter, & it was so bland I couldn’t hardly believe it. 1 star values: 0 2 star values: 0 ... Make this a vegetarian soup by using vegetable broth instead of chicken broth. Works fine! I have my mother’s old pressure cooker for some 40 years, and she had ir for many more! Or you can transfer it in small batches to a blender or food processor, and puree until smooth. Glad you like it so much :). Dry beans will work. Ingredients. I did change it a lot though. serving the soup as-is (brothy and chunky), pureeing the soup completely (uber-thick and smooth), optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese (dairy-free, if making this soup vegan). Thanks Davey, glad you liked it! That way I do not have to hassle with hot liquid while pureeing. Set on low for 12 hours. Required fields are marked *. I recomend and over night soak and cook then for 1 1/2 to 2 hours before putting in the crock pot with anything acidic, like tomatoes, as they seem to stop the beeans from absorbing liquid. meals, cozying up with in the evenings with slippers and some good books, and spending lots of time with this guy after being apart for nearly three weeks. Decided to try this one as it looked interesting and I liked that it is for a slow cooker. https://www.allrecipes.com/recipe/13006/spicy-slow-cooker-black-bean-soup Will bear that in mind next time, thanks for the feedback :) Glad you enjoyed it! 1 pound (390g) dried black beans, sorted and rinsed; 1 large onion, coarsely chopped ; 1 medium green bell pepper, coarsely chopped; 3 garlic cloves, minced; 4 cups (950ml) vegetable broth; 1 tablespoon ground cumin; 2 tablespoons chopped chipotle chiles in adobo sauce; 3 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 … Remove bay leaves at end of cooking. Have you ever made it with dried beans? Thanks again! Thanks for this delicious recipe! Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Maybe I will try both over time and see which I prefer. Hey Gabi :) A slow cooker is basically just a big, slow pot, so you can do exactly the same thing on the hob and just cook it a little quicker. Your email address will not be published. Crock Pot Black Bean Soup is a one pot meal perfect to warm you up and the slow cooker makes it super easy. However if you really want to deny their very existence, you could always blend your soup before serving so that nobody suspects a thing. My wife thought it tasted a bit smokey. Most people just think of black bean soup as a big bowl of brown mush. I live for my slow cooker this time of year. Recipes like Slow-Cooker Mushroom Soup with Sherry and Lentil & Root Veggie Soup are hearty, warm and perfect for the fall season. Make sure they are covered by at least an inch of water. Hi! Hope you find something else here you like better :). I can’t see why you couldn’t use frozen spinach! The ones we get here are already really tasty, and with the addition of the chilli and paprika, this soup definitely wasn’t bland when I made it! I usually keep my pressure cooker open until it starts boiling and then close the lid . I assume most of the people saying the soup was bland used beans that weren’t pre-flavored as that as how they typically come in America. Both helped & it became palatible. Added in about 1 tsp of chopped Chipolte chili’s in Adobo sauce 4. THANK YOU! Hiding in this black bean soup, there are two big carrots (which when grated seem to almost fill the slow cooker on their own), half a bag of spinach, and a whole red pepper. So easy so awesome I don’t use food processor .. It’s decent but nowhere as good as my old and trusty pressure cooker navy bean soup, made with a ham hock. It was very very bland. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months. I just came across your site and am so excited to try all the different recipes that you’ve posted! I love a good chili recipe and that looks ridiculously good! This recipe looks delicious! Serve this light but … And all the better with some seriously tasty food to bring us all together. I just make it and go. Anyway it doesn’t really matter either way, just use however much you have on hand ;). more about me ». Do you use Red re-fried beans or Black re-fried beans? How to cook for vegetarians and meat-eaters, 225g carrots, grated (around 2 medium carrots), 40g spinach, chopped (do this quite finely if you’re trying to hide it! For those curious, I’ve made this basic recipe with my spin at least 10 times. While I was making this my friend and I tasted the mix before carrots and the liquid were added and it would make a great salsa. This vegetarian slow cooker black bean soup is super easy to make when you enlist the help of your crock pot! :) thanks Gabi! Black beans are a protein-fiber powerhouse: they deliver folate, potassium and other B-vitamins to boot. Veggie-packed slow cooker black bean soup. Will definitely make again. I added a tsp of ground cumin. Simplest Slow-Cooker Black Beans How-To. Added cilantro to cook with it and didn’t add jalapeños but it’s very colorful and I’m excited to try it! Fortunately, tomorrow I will be able to do it. I can’t say that I’m super-looking forward to the 13 hours. Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! I just tossed the carrots, spinach & garlic in my food processor. Whatever sounds good to you sounds good to me. And I have no idea about freezing the soup itself but again, I can’t think of any reason why you couldn’t! I made this tonight (stovetop style as I do not have a slow cooker) and we really enjoyed it. I use dried black beans for the value, boost the spices, add cumin and Spanish hot sauce such as Tapatillo plus lime juice. It’s a great way to pack extra nutrients into a soup without compromising its simplicity. and at chowhound, In essence, most of the discussion seems to indicate that it is wise to pre-cook the beans. blended half of the beans toward the end of cooking and it was a nice thick creamy delight! :). I thought it was somewhat sweet. First, place all of the ingredients in a slow cooker. I don’t really know how cups work tbh haha, do you pack it down or not? I’d like to use dried beans for this soup. Try this for meatless Monday or any day you want an easy but amazing meal for dinner. It seems like an overnight soak and then 8 hours in the slow cooker would do it, but I’d hate to find out they’re still hard when it’s ready to eat. Amazing!! Cover with broth and water. The usual suspects are present — onions, carrots and lots of garlic. You could definitely make it without the refried beans and it will still be nice, but I do think they take it to the next level. 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