Cooking Time:3-4 hours
Ingredients1 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
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!
- 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.
- Add dry beans and chipotles in adobo sauce. Pour hot water and broth over all.
- Cover and crock on HIGH 3-4 hours; if beans are not soft enough, crock 1 hour longer.
- 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.
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Great post! When do I add in the veg broth?
Staci, thanks for bringing this to my attention, I have edited the post, as you would add it with the water. Appreciate you letting me know. Happy Crocking!
I would recommend soaking the beans before cooking this recipe. We ended up cooking it for another 3 hours just to get the beans tender enough even after blendibg half of them. Otherwise, great taste!