Slow Cooker Black Bean And Hamburger Soup Recipes

BEEF & BLACK BEAN SOUP

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

SLOW-COOKED BLACK BEAN SOUP

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.

SLOW COOKER BLACK BEAN SOUP

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!

SLOW COOKER BLACK BEAN AND HAMBURGER SOUP

Steps:

• Brown the hamburger meat, drain the fat and place the meat into a slow cooker.
• Add the beans, seasonings and broth. (You can soak the beans before if desired - I never do!).
• Cook on low for around 8 hours or until the beans are tender, adding water or additional broth as needed. I usually need to add about 2 cups of water as the beans cook and soak up the liquid.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

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.

SPICY SLOW COOKER BLACK BEAN SOUP

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

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.