SLOW-COOKED BLACK BEAN SOUP
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
- Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
- Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.
SLOW-COOKER CUBAN BLACK BEAN SOUP
This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.
Provided by WorkingCookingMom
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 4h25m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
SLOW COOKER BLACK BEAN SOUP (CROCK POT)
Make and share this Slow Cooker Black Bean Soup (Crock Pot) recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight.
- Drain and rinse.
- Place in a pan, cover with water, and simmer on low for an hour.
- Drain beans.
- Place all ingredients except cornstarch in the crock pot.
- Cook on high for 4 hours.
- Use a slotted spoon to remove about 1 cup of cooked beans and ham.
- Place them in a blender with a little bit of the broth and puree.
- Return to crock pot.
- Combine cornstarch with cold water in a bowl and mix.
- Add to crock pot and mix.
- Cook for an another 30 minutes or until broth thickens.
Nutrition Facts : Calories 264.8, Fat 3.4, SaturatedFat 1, Cholesterol 14.7, Sodium 915, Carbohydrate 37, Fiber 8.9, Sugar 1.8, Protein 21.8
SPICY SLOW COOKER BLACK BEAN SOUP
This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Provided by TOOBUSY2
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 6h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
SLOW COOKER BLACK BEAN AND HAMBURGER SOUP
This soup is simple, comforting and inexpensive. I make mine with homemade chili powder made from dried habaneros so mine is pretty spicy - if you are using a milder chili powder you might consider adding additonal cayenne pepper. You can also substitute cajun seasoning for the chili powder. You could also do this on the stovetop - just brown the hamburger add all the rest of the ingredients and simmer until the beans are tender.
Provided by anonymous
Categories Black Beans
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 415.3, Fat 9.4, SaturatedFat 3.6, Cholesterol 49.1, Sodium 969.2, Carbohydrate 48.6, Fiber 12.1, Sugar 1.7, Protein 34.6
SPICY BLACK BEAN SOUP FOR THE CROCK POT
Make and share this Spicy Black Bean Soup for the Crock Pot recipe from Food.com.
Provided by Absarunnin
Categories Black Beans
Time P1DT6h
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 195.4, Fat 1.3, SaturatedFat 0.3, Sodium 621.1, Carbohydrate 37.3, Fiber 8.6, Sugar 4.2, Protein 10.5
HEARTY BLACK BEAN CHOWDER - CROCK POT
I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!
Provided by Brooke the Cook in
Categories Chowders
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.5, Fat 0.9, SaturatedFat 0.2, Sodium 268.1, Carbohydrate 28.9, Fiber 7.2, Sugar 3, Protein 7.2
BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP
This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.
Provided by Sharon123
Categories Black Beans
Time 6h
Yield 10 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 234.5, Fat 1.3, SaturatedFat 0.3, Sodium 745.4, Carbohydrate 45.2, Fiber 10.2, Sugar 5, Protein 12.5
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