Slow Cooker Zesty Black Bean Soup

Looking to spice up a meatless dinner? Try this recipe for slow-cooker soup packed with black beans, vegetables and spicy seasonings.

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Servings 9

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ingredients 13
Prep Time 1 hr 25 min
Total Time 13 hr 25 min

Ingredients

2: cups dried black beans (1 pound), sorted and rinsed

10: cups water

8: cups vegetable broth

2: cans (14.5 ounces each) diced tomatoes with green chilies, undrained

2: medium carrots, coarsely chopped (1 cup)

2: medium onions, coarsely chopped (1 cup)

1/4: cup chopped fresh cilantro

2: teaspoons finely chopped garlic

1: teaspoon salt

1/4: teaspoon pepper

1/8: teaspoon ground red pepper (cayenne)

: Sour cream, if desired

: Chopped fresh cilantro, if desired

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Directions

1 Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2 Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
3 Cover and cook on Low heat setting 10 to 12 hours.
4 Serve soup topped with sour cream and cilantro.

EXPERT TIPS

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Expert Tips

Pinched for time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.

Black beans, also called turtle beans, have long been popular in Latin American and Caribbean cooking. Black on the outside and a creamy color inside, these beans have a sweet flavor.