Spicy Black Bean Soup (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too! Ingredients:
1 lb dried black beans |
4 teaspoons jalapeno peppers, diced |
6 cups vegetable broth |
1 (15 ounce) can whole kernel corn |
1/2 teaspoon garlic powder |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon cayenne pepper |
3/4 teaspoon ground black pepper |
1/2 teaspoon hot pepper sauce |
Directions:
1. For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
2. Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
3. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
4. Cook on low for 8-10 hours.
5. **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve as is or puree in a food processor.
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