recipes

Slow Cooker Black Bean (and veg!) Soup

I love a good soup to warm me up on a cold night. Bonus if it is pre-made and ready to go in the slow cooker at dinner time. Double bonus if it is black bean soup! My inspiration recipe wasn’t super kid friendly (too many jalapeños), and once I took out the spice, it didn’t leave it with much flavour. A few strategically places spices later, and we had a winner! Here’s how it all went down:

IMG_4452IMG_4473IMG_4472

Slow Cooker Black Bean & Veg Soup

Print Recipe

Ingredients

  • 4 cans of black beans (I used these* that have no salt or sugar added)
  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 2 carrots, chopped
  • 5 cloves of garlic, minced
  • 1 chicken boullion cube
  • 500 ml (2 cups) water (or forget the water and bullion cube if using the same volume of chicken stock)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons mild chili powder (occasionally even "mild" chili powder can be a bit spicy, so best to start with a small amount and increase it if all is well)
  • 2 teaspoons salt
  • 2 teaspoons cocoa powder
  • 1 teaspoon smoked paprika
  • big handful of spinach leaves
  • garnish: crumbled feta or grated cheddar cheese, tortilla chips, hot sauce for grownups

Instructions

1

mix all ingredients into the bowl of your slow cooker

2

stir occasionally and look for the vegetables to have completely softened before eating. Slow cookers vary, but this one was ready in mine after 3 hours on high. If cooking on low, you will likely need more like 6 hours.

3

once cooked through, mix in a handful of spinach until wilted.

4

blend with a stick blender (or put in regular blender) and blend to the desired consistency (I like mine a bit chunky, but mostly smooth)

IMG_4471*these

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5 Comments

  • Reply
    Rebecca
    March 4, 2016 at 9:33 pm

    I have been waiting for this recipe! Thank you.
    How would this work with uncooked black beans. Would you cook them first then start with this recipe?
    Rebecca

    • Reply
      hungermama
      March 9, 2016 at 12:41 pm

      You would need to soak the beans overnight beforehand. I am always horrible at remembering to do this, hence the canned beans. (More than once I have gone to make dinner and realised I’ve not pre-soaked the beans!! Gah!) Once you’ve soaked them overnight, you can just add them to the crockpot as if they were canned beans. A high setting is probably best in this case. Make sure you test them for doneness before you blend it up! Please let me know how it turns out! xx

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