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Monday, January 12, 2015

Slow Cooker Black Bean Soup (from dried beans)

This soup is so easy.  It starts from dried beans too, so it is super affordable.  There is no soaking the night before, so you don't even have to plan that far in advance.  You can set it on low in the morning and come home to a warm hearty dinner.  If you didn't even plan that far ahead, just run home on your lunch hour.  All you have to do is dump it all in the slow cooker and come home to dinner!

   I am making a meatless version for meatless Monday.  Don't tell Matt, I'm trying to get away with something here!  It would be really good with some shredded chicken or beef on top.  If you have leftover carnitas, that would be fabulous!!
Pictured with a slice of  Dori's Beer Bread

Slow Cooker Black Bean Soup


1 lb dried black beans
6 cups water (or stock of your choice)
1 onion, chopped
1-2 stalks celery
1 T garlic powder
4 tsp cumin
1 T olive oil
1-2 cups chopped peppers
2 jalapeno, sliced
1 1/2 cups diced tomatoes
1/4 tsp oregano
lime juice, salt and pepper to taste

  1. In a skillet, saute peppers, jalapeno, onions and celery until soft.
  2. Add garlic and cumin, continue to saute for another minute or so.
  3. Dump beans, water, tomatoes, oregano and sauteed veggies into the slow cooker.  Cook on low all day or on high for 3-4 hours or until beans are tender.
  4. Remove a ladle or two of soup and puree, return to soup pot.  Adjust seasoning and add a little lime juice if desired.
  5. Serve with a dollop of sour cream, avocado and/or a wedge of lime.

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