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–+ servings

Slow Cooker Zesty Black Bean Soup

Couverts9 servings (11⁄3 cups each)
Preparation 11 hours 35 minutes
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven
  • slow cooker

Ingredients

  • 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
  • 10 cups water
  • 2 cartons 3 2 oz each vegetable broth (8 cups)
  • 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
  • 2 medium carrots coarsely chopped ( 1 cup)
  • 2 medium onions coarsely chopped ( 1 cup)
  • 1 ⁄4 cup chopped fresh cilantro
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 1 ⁄8 teaspoon ground red pepper cayenne
  • Sour cream if desired
  • Chopped fresh cilantro if desired

Instructions

  • In 4-quart Dutch oven, heat beans and water to boiling.
  • Reduce heat; simmer uncovered 10 minutes.
  • Remove from heat; cover and let stand 1 hour.
  • Drain beans.
  • In 6-quart slow cooker, place beans and remaining ingredients except sour cream and cilantro.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Serve soup topped with sour cream and cilantro.

Notes & Wine Advice

Short on time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.
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Course; Crockpot / Soup
Diets; Low Fat / Vegetarian