• 1 T. olive oil
  • 1 sweet onion, chopped
  • 1 red onion, chopped
  • 2 sweet bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 T. ground cumin
  • 16 oz. pkg. dry black beans
  • 2 T. chipotles in adobo (from the can)
  • 4 c. hot water
  • 3 c. vegetable broth, hot
  • 1 lime, juiced
  • 2 tsp. sea salt

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Sometimes the healthiest things come in the most flavorful packages.  Nothing fancy here–Slow Cooker Spicy Black Bean Soup is just an amazing tasting soup that will truly satisfy!

  1. Saute onions and bell peppers over medium-high heat until slightly browned. Add garlic and cumin; saute for a minute more, then transfer mixture to a 6-Quart Slow Cooker.
  2. Add dry beans and chipotles in adobo sauce. Pour hot water and broth over all.
  3. Cover and crock on HIGH 3-4 hours; if beans are not soft enough, crock 1 hour longer.
  4. Puree 1/2 of beans in blender until smooth, return to crock and mix all together. Stir in lime juice and salt. Season with extra salt and pepper to taste.

NOTE: Enjoy with a dollop of sour cream on top, diced red onion, or tomato.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Black Bean


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