Black Bean Soup {Slow Cooker}

Print Recipe

Prep Time30

Cook Time5

Total Time5 30

Servings:

Calories: 316kcal

Author: Terri @ that's some good cookin'

Ingredients

2 large carrots, diced
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons neutral oil
3 (15 ounce) cans black beans
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (4 ounce) can chopped green chiles, undrained
1 cup diced ham
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder Use more or less per heat preference.
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
4 cups water

Suggested Garnishes

cotija cheese
sour cream
chopped cilantro

Instructions

Heat a frying pan over medium heat. Add the oil. Sauté the carrots and onion in the oil until the onions are translucent. Add the garlic; cook and stir until garlic is fragrant, 1-2 minutes. Move the contents of the frying pan into the crock of a slow cooker.
Rinse and drain 2 cans of the black beans. Add to the slow cooker.
Puree the 3rd can of black beans, with the liquid. This can be done with a stick blender or by hand using a fork to mash the beans. Of course, a regular blender will work well.
Add the mashed beans in the slow cooker. Add the remaining ingredients to the slow cooker and stir all together. Do not drain the tomatoes or the diced green chiles. Cook on low for 4-5 hours.
Garnish with cotija cheese, sour cream, and/or cilantro, if desired. Cornbread or tortilla chips make a nice accompaniment.

Notes

For the ham. Use leftover ham, ham cut from a ham steak, or pick up some thick-sliced ham from the deli. Sometimes diced ham can be found with the packaged sliced luncheon meats.

Cornbread. Krustez makes a very tasty honey cornbread mix. You can also use this cornbread recipe for homemade cornbread.

Nutrition