Slow Cooker Black Bean Soup Recipe

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Slow Cooker Black Bean Soup

Rene Palmer

By
@slinky789

One of my favorite cold weather dinner consists of my husband running by Taco Bell on the way home and getting one of those 10 packs of tacos & this soup. This is my original recipe & I'm super proud of it! Variation: Add a few chicken breasts to make this more of a stew.


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Rating:

Comments:

Serves:

An Army

Prep:

10 Min

Cook:

8 Hr

Ingredients

2 can(s)
black beans
1 can(s)
refried black beans
1
carton chicken broth
1 can(s)
ro-tel tomatoes
1-2 Tbsp
cumin
1/4 c
sherry
juice of 1 lime

GARNISH

sour cream
cilantro, fresh
tortilla chips

Directions Step-By-Step

1
In your slow cooker, pour in both cans of black beans (do not drain first), Ro-Tel tomatoes (do not drain), chicken broth and cumin.
2
Stir in the contents of the refried black beans. *If you cannot find refried black beans in your area, simply substitute this with a can of regular black beans which you have mashed. It gives the soup a creamier texture.
3
Slow cook the soup on low for 8 hours.
4
About 30 minutes before you serve the soup, add the 1/4c sherry & lime juice. You may also wish to salt & pepper to taste at this point.
5
Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.

About this Recipe

Course/Dish: Bean Soups