slow cooker black bean soup
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
8 Hr
Ingredients For slow cooker black bean soup
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2 canblack beans
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1 canrefried black beans
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1carton chicken broth
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1 canro-tel tomatoes
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1-2 Tbspcumin
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1/4 csherry
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juice of 1 lime
- GARNISH
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sour cream
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cilantro, fresh
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tortilla chips
How To Make slow cooker black bean soup
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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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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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3Slow cook the soup on low for 8 hours.
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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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5Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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