Wednesday, March 18, 2009

Black Bean Slow Cooker (Crock Pot) Soup

This soup was simple, but good. This would be great as a Cuban meal and serve the soup over rice with Cuban sandwiches. Because it was just a little too simple by itself. If you're looking for some great Cuban recipes, check out The Columbia Resturant. They also have a great "1905 Salad" and the yummiest Sangria that might get you into trouble!

This soup was originally from allrecipes as Spicy Slow Cooker Black Bean Soup, but I did not add any of the cayenne pepper or hot sauce from the original recipe because my son was going to eat the beans, so the next go round I might also add a can of Rotel to spice it up.

Black Bean Slow Cooker Soup

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground black pepper

Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Easy Cooking | Simple Cooking


  1. MMMMMMM, black beans soup and cuban sandwiches. Why am I so hungry today ?!

  2. Hi, I just want to say I love your blog - I stumbled across it a while back.

    THIS is the best black bean soup recipe ever: I could eat this every day - it is not spicy, but it has a lot of flavor. Even my ultra-picky 4 year old loves it (she hasn't figured out there are vegetables in it). Actually, this is my hands-down favorite slow cooker recipe, as most food cooked in a slow cooker comes out a little bland and boring, but not this.

  3. Thanks for the heads up on the recipe - I will add it to my "To-Try" list!