Dried Black Bean Soup In Slow Cooker

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Recipe From allrecipes.com

Provided by TOOBUSY2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients: 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce
Calories281.4 calories
Carbohydrate49.7 g
Cholesterol5 mg
Fat2 g
Fiber12.2 g
Protein17.7 g
SaturatedFat0.3 g
Sodium1012.3 mg
Sugar2.8 g

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.


CUBAN BLACK BEAN SOUP IN THE SLOW COOKER



Cuban Black Bean Soup in the Slow Cooker image

This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

Recipe From allrecipes.com

Provided by WorkingCookingMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 4h25m

Yield 6

Number Of Ingredients: 15

1 (8 ounce) package dry black beans
2 stalks celery, cut into thirds
2 bay leaves
1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
1 large carrot, diced
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon hot chile flakes
1 ½ teaspoons salt
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can water
1 tablespoon red wine vinegar
3 dashes hot pepper sauce, or to taste
Calories191.3 calories
Carbohydrate32.5 g
Fat3.1 g
Fiber7.6 g
Protein9.4 g
SaturatedFat0.5 g
Sodium803.5 mg
Sugar4.6 g

Steps:

  • Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
  • Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
  • Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
  • Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.


CARIBBEAN BLACK BEAN SOUP - SLOW COOKER



Caribbean Black Bean Soup - Slow Cooker image

A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.

Recipe From food.com

Provided by TishT

Categories     Black Beans

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients: 15

1 lb dried black beans, washed and sorted
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
sour cream
fresh cilantro, chopped

Steps:

  • Soak beans overnight in 4 quarts water.
  • Drain.
  • Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
  • Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
  • For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
  • Return to cooker.
  • If you like it souper, leave it as is.
  • Add vinegar and stir well.
  • Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.


SLOW-COOKER EASY MULTI-BEAN SOUP



Slow-Cooker Easy Multi-Bean Soup image

Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 12

Number Of Ingredients: 10

8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
Calories180
Carbohydrate30 g
Cholesterol0 mg
Fiber5 g
Protein13 g
SaturatedFat0 g
ServingSize1 Serving
Sodium1040 mg
Sugar3 g
TransFat0 g

Steps:

  • In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.


SLOW-COOKER BLACK BEAN SOUP



Slow-Cooker Black Bean Soup image

Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if your prefer. You can soak the beans before you go to bed, then wake up and put everything together in the crockpot. You will have a hearty, satisfying soup that is low in calories and fat waiting for you when you come home from work.

Recipe From food.com

Provided by JackieOhNo

Categories     Black Beans

Time 18h

Yield 6 serving(s)

Number Of Ingredients: 12

1 lb dried black beans
4 cups fat-free low-sodium chicken broth
2 cups chopped onions
1 cup water
1 tablespoon ground cumin
2 bay leaves
1 serrano chili, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
fresh cilantro stem (for garnish)
Calories321.7
Fat3.2
SaturatedFat1.2
Cholesterol2.9
Sodium448
Carbohydrate55.6
Fiber12.6
Sugar4.2
Protein20.6

Steps:

  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
  • Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
  • Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.




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  2. In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 – 3 hours, or until the beans are tender and creamy. Remove bay leaf.
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5/5 (2)
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