Southwestern Black Bean Soup Crock Pot Food

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

SLOW-COOKER SOUTHWESTERN BEAN SOUP

Steps:

• Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
• Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

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.

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

SOUTHWEST RANCH STYLE BEANS (CROCK POT PINTO BEANS RECIPE)

Steps:

• Rinse dried beans in a colander to remove any dirt or dust.
• Pick out any black, discolored beans or stems
• Place beans in crock pot and fill with water until water is 3 inches over beans.
• Cover and let soak overnight.
• Drain water from crockpot.
• Add all additional ingredients except salt (salt can interfere with the water absorption/softening of the beans - wait until the cooking is done to salt)
• Add water until it is ½ inch above the beans and stir to combine
• Set crockpot on low, cover and cook 8 hours.
• Check to see if beans are soft, remove bay leaves, and stir in salt to taste.
• Serve over rice or with cornbread or tortillas. Top with your choice of chopped cilantro, green onions, grated cheese, sour cream, salsa, taco sauce and/or crumbled tortilla chips.

BLACK BEAN SOUP

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

Steps:

• Drain and rinse the beans and place in a 6 quart crock pot.
• Add the chicken, corn, and tomatoes with their juices to the beans.
• Add the remainder of the ingredients and stir.
• Cover and cook on low for 6 hours or more.
• We like this better the second day, and really don't think it can be overcooked!
• Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

BLACK BEAN SOUP RECIPE

Steps:

• Place all ingredients in a slow cooker. Cover and cook until beans are tender - approximately 8 hours on LOW or 4-5 hours on HIGH.
• Discard bay leaf.
• Use a handheld immersion blender (or a regular blender) to puree the soup until it reaches desired consistency. You can puree all of the soup to make it smooth, or only puree about half of the soup if you like a chunkier texture. Season with additional salt and pepper, to taste. Ladle soup into individual bowls and garnish with desired toppings.

SOUTHWEST BLACK BEAN SOUP RECIPE

Steps:

• Heat olive oil over medium-high heat in medium saucepot.
• Add onion, red pepper, carrot, celery, chili powder, cumin and kosher salt and cook until tender-crisp, 3-4 minutes.
• Add black beans, broth, and Rotel tomatoes and chilies and bring to a boil.
• Reduce heat and simmer 25 minutes or until vegetables are tender.
• Stir in cilantro leaves and garnish with shredded cheese, sour cream and chopped red bell pepper if desired.

SOUTHWESTERN BLACK BEAN SOUP (CROCK POT)

Steps:

• Place all ingredients in a Crock Pot, stir well and cover
• Cook on low heat for 8 to 10 hours
• Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup
• Servie with fresh cilantro, cheese and sour cream.

SOUTHWESTERN BEAN SOUP (CROCK POT)

Steps:

• Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Dumplings:.
• Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
• Mix together egg white, milk, and oil in a small bowl.
• Add to flour mixture and stir with a fork just until combined.
• Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
• Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
• Serve in bowls with 1 dumpling for each serving.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.

BLACK BEAN SOUP (CROCK POT)

Steps:

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

SOUTHWEST CHICKEN SOUP

Steps:

• Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you're using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
• Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
• Add cream cheese. Stir until cream cheese is melted
• Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you're using whole, uncooked chicken breasts add them.
• Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
• Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
• Add cream cheese. Stir until melted and mixed through.
• Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you're using an uncooked chicken breast add it to the pot.
• Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
• Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.