slow cooker black bean soup
(1 RATING)
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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prep time
10 Min
cook time
8 Hr
method
---
yield
An Army
Ingredients
- 2 cans black beans
- 1 can refried black beans
- 1 - carton chicken broth
- 1 can ro-tel tomatoes
- 1-2 tablespoon cumin
- 1/4 cup sherry
- - juice of 1 lime
- GARNISH
- - sour cream
- - cilantro, fresh
- - tortilla chips
How To Make slow cooker black bean soup
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Step 1In your slow cooker, pour in both cans of black beans (do not drain first), Ro-Tel tomatoes (do not drain), chicken broth and cumin.
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Step 2Stir 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.
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Step 3Slow cook the soup on low for 8 hours.
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Step 4About 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.
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Step 5Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Bean Soups
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