Slow Cooker Black Bean Soup Crock Pot Food

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-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.

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.

SLOW COOKER BLACK BEAN SOUP

Steps:

• Add beans and water to a large soup pot; bring to a boil.
• Lower the heat and simmer uncovered 10 minutes.
• Take pot off of stovetop; cover and let stand 1 hour.
• Drain beans.
• Add beans and the remaining ingredients to a 6-quart slow cooker.
• Cover and cook on low for 10-12 hours; adjust seasoning to taste by adding salt, pepper, cayenne, or hot sauce.
• Serve in individual soup bowls; may garnish with a dollop of sour cream and a sprig of fresh cilantro.

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP

Steps:

• Soak beans overnight in water to cover.
• If you don't soak the beans overnight:.
• In a large pot over medium heat, place the beans in three times their volume of water.
• Bring to a boil and let boil 10 minutes.
• Cover, remove from heat and let stand 1 hour.
• Drain and rinse.
• In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
• Cook for 3-7 hours on high, depending on how hot your cooker gets.
• Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
• Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
• Cook on low, 2 to 3 hours.
• Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
• Puree half the soup with a blender or food processor, then pour back into the pot before serving.
• Serve with lime wedges, sour cream, and cilantro.
• 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.

HEARTY BLACK BEAN CHOWDER - CROCK POT

Steps:

• Combine everything EXCEPT cilantro and sour cream in crock-pot.
• Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
• If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.

BLACK BEAN SOUP (CROCK POT)

Steps:

• Combine all of the ingredients in a crock pot.
• Cover and cook on high for 4-6 hours.