Spicy Black Bean Soup For The Crock Pot Recipes

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

CROCK POT SPICY BEAN SOUP

Steps:

• In heavy skillet, fry bacon until crisp. Remove to paper toweling.
• Sauté celery and onion in bacon drippings until tender.
• Add garlic; cook to fragrant.
• Place beans, water, broth, onion mixture, and ham in crock pot.
• Add seasonings and combine well.
• Cover and cook on LOW for 6-8 hours.
• Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
• Add crumbled bacon.
• Serve with skillet cornbread or cheese crackers.

SLOW-COOKER BLACK BEAN SOUP

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.

SPICY BLACK BEAN SOUP FOR THE CROCK POT

Steps:

• Soak beans in three times their volume of water over night. Drain and rinse.
• In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.
• Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low for 2-3 hours.
• Stir the rice into crockpot in the last hour.
• Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.

SPICY BLACK BEAN SOUP (SLOW COOKER)

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.

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.