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. Make it with vegetable broth for  a vegetarian version.


Ingredients
1 lb. Black beans soaked overnight
4 Cups low sodium chicken (or vegetable) 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

Equipment
Slow cooker (at least 3.5 quarts)

Instructions
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

No comments:

Post a Comment