SLOW COOKER BLACK BEAN SOUP RECIPE
Slow Cooker Black Bean Soup Recipe. Light and healthy, yet bursting with flavor, this black bean soup recipe is an instant family favorite you'll make again and again!
Provided by Sommer Collier
Categories Soup
Time 10h10m
Number Of Ingredients 15
Steps:
- Place all the ingredients in a large slow cooker and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Turn the slow cooker on medium, cover, and cook for 10-12 hours. (You could soak the beans in water overnight to reduce the cooking time by half, but it's not necessary.)
- Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup until two-thirds of the beans are pureed and the soup is thick. Salt and pepper to taste, then serve warm with fresh toppings.
Nutrition Facts : ServingSize 1 cup, Calories 226 kcal, Carbohydrate 43 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Sodium 1259 mg, Fiber 10 g, Sugar 5 g
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 SLOW COOKER BLACK BEAN & HOMINY
I'm not a vegetarian, but this delicious vegetarian recipe is filling, nutritious, inexpensive and incredibly versatile. The main spiciness comes from the small can of chopped chilies, so if you like flavor without heat, just remove them and you still have a very tasty recipe. I modified the idea from a slow cooker recipe book I found at my mother's house after a bit of tinkering. Cooking time will vary depending on how you want to use the recipe. As the default, the cooking times will make a stew. Subtract 1-2 hours for soup, add 1-2 hours to thicken for a hearty taco filling. This is delicious served over rice, egg noodles, and nachos. For a little more kick, I also like to add a few splashes of Tabasco Chipotle Flavor sauce. Also yummy topped with a little sour cream, salsa or cheese (Monterey Jack is my personal favorite). Feel free to play with this recipe! It's great as leftovers too in large part because of how versatile it is. For example, I served it last week over rice with cheese and the next night over nachos with sour cream and olives. Great both times!
Provided by Daisy D Petals
Categories Stew
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prep slow cooker by spraying lightly with cooking spray, then preheat.
- Add all ingredients to slow cooker and stir until blended.
- Cook for 4 hours on high or 6 hours on low.
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.
SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
- Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
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SLOW COOKED SPICY CARIBBEAN BLACK BEAN SOUP
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Reviews 22Servings 8Cuisine CaribbeanCategory Dinner
- Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.
- Once beans are done soaking, rinse off and drain water. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in slow cooker. Mix well. Cover and cook on high for 4 hours.
- After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers. Put crock-pot on low and cook another 2-3 hours.
- Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.
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