SLOW COOKER BLACK BEAN SOUP
Filling and loaded with flavor this black bean soup will be a family favorite.
Provided by Sarah Olson
Categories Soup
Time 7h20m
Number Of Ingredients 16
Steps:
- Rinse the beans and add them to the slow cooker. No need to soak. If you want to soak the beans overnight, you can, but drain the beans before starting the recipe.
- Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder, and pepper. WAIT TO ADD THE CILANTRO AND SALT.
- Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
- Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans. (note that sometimes there is no meat on a ham hock, do fret, your beans are fine without this).
- Add the cilantro, stir
- Taste for salt, adding the desired amount.
- Serve and enjoy!
Nutrition Facts : Calories 279 kcal, Carbohydrate 41 g, Protein 19 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 836 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
SLOW-COOKED BLACK BEAN SOUP
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
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.
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
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.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
SLOW-COOKER ZESTY BLACK BEAN SOUP
You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 13h25m
Yield 9
Number Of Ingredients 13
Steps:
- Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
- Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
- Cover and cook on Low heat setting 10 to 12 hours.
- Serve soup topped with sour cream and cilantro.
Nutrition Facts : Calories 175, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1410 mg
SPICY SLOW COOKER BLACK BEAN SOUP
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.
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
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.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g
SPICY BLACK BEAN SOUP (SLOW COOKER)
An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too!
Provided by Veggie_Girl
Categories Black Beans
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
- Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
- Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
- Cook on low for 8-10 hours.
- **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.
Nutrition Facts : Calories 245.2, Fat 1.6, SaturatedFat 0.3, Sodium 206.5, Carbohydrate 46.9, Fiber 10.3, Sugar 2.7, Protein 14
CARIBBEAN BLACK BEAN SOUP - SLOW COOKER
A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.
Provided by TishT
Categories Black Beans
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 15
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 BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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