Sunday, December 30, 2012

Spicy Slow Cooker Black Bean Soup

This soup is hearty and delicious with just the right amount of kick. The beans remain whole in this soup for a more rustic version and a nice change from the usual smooth blended black bean soups.


1 lb. Black beans soaked overnight
4 Cups low sodium chicken broth
2 Cups water
3 Jalapeno peppers, chopped
1/2 tsp. Garlic powder
1 tsp. Cumin
1 tbsp. Chili powder
3/4 tsp. Black pepper
1 tsp. Cayenne powder
1/2 tsp. Hot pepper sauce

Slow cooker (at least 3.5 quarts)

Drain and rinse the beans
Add all ingredients to the slow cooker
Cover and cook on high for 4 hours
Continue cooking on low for 2 hours
Serve immediately, leftovers may be stored in the fridge for about 5 days

While you can substitute canned beans for the dry ones and avoid having to soak them, I highly recommend the dry beans. I find the texture is noticeably better. 

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