Spicy Black Bean Soup For The Crock Pot Food

QUICK SPICY BLACK BEAN SOUP

Steps:

• Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
• Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
• Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

SPICY BLACK BEAN SOUP (SLOW COOKER)

Steps:

• For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
• Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
• Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• Cook on low for 8-10 hours.
• **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.

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.

EASY SPICY BLACK BEAN SOUP

Steps:

• In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes.

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.

CROCK POT SPICY BEAN SOUP

Steps:

• In heavy skillet, fry bacon until crisp. Remove to paper toweling.
• Sauté celery and onion in bacon drippings until tender.
• Add garlic; cook to fragrant.
• Place beans, water, broth, onion mixture, and ham in crock pot.
• Add seasonings and combine well.
• Cover and cook on LOW for 6-8 hours.
• Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
• Add crumbled bacon.
• Serve with skillet cornbread or cheese crackers.

SPICY BLACK BEAN SOUP FOR THE CROCK POT

Steps:

• Soak beans in three times their volume of water over night. Drain and rinse.
• In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.
• Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low for 2-3 hours.
• Stir the rice into crockpot in the last hour.
• Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.