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Slow Cooker Zesty Black Bean Soup
Portions:
9
servings (11⁄3 cups each)
Preparation Time:
11
hours
hrs
35
minutes
mins
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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 / Tips / 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 / Slow cooker
/
Soup
clue
Easy
Diets
Low Fat
/
Vegetarian