Slow Oven Black Bean Soup

 

SLOW COOKER BLACK BEAN SOUP

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Directions Step 1 Drain black beans, and rinse. Advertisement Step 2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, Step 3 Cook on High for 4 hours.

Reduce heat to Low, and continue cooking for 2. Ingredients. 1 pound. dried black beans.

1. medium onion, diced. 1. medium red bell pepper, cored, seeded, and diced. 3 cloves. garlic, minced. 6 cups. low-sodium vegetable broth.

1 1/2 tablespoons. chili powder. 1 tablespoon. ground cumin. 2 teaspoons. kosher salt.

2. bay leaves. 1/2 teaspoon. In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours.

Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat. Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris. Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker.

Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours. One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture. Serve with desired toppings.

Refrigerate leftovers, and keep for up to a week. Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over. Slow Cooker Black Bean Soup Recipe – This delicious black bean soup is packed with flavor and made even easier with the slow cooker!

I’ve always loved a good black bean soup and this slow cooker recipe is an absolute favorite of mine! I love that I can toss all of the ingredients into the slow cooker. Bacon, garlic, jalapenos, brown sugar, cumin, and oregano combine for the most dynamic mixture that the black beans will cook in for a good six hours in the slow cooker.

We aren’t going to lie—these are so delicious from the start that we can spoon it right out of. Slow-Cooker Black Bean Soup. 0. SERVES 6 to 8. WHY THIS RECIPE WORKS.

We found that unsoaked beans worked fine in our slow-cooker black bean soup recipe. It was well worth the time and effort to sauté the aromatics before adding them to the cooker; the black bean soup. DIRECTIONS For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).

Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.

List of related literature:

Put the drained beans, 6 cups of the broth, the garlic, and half the onions in the slow cooker.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

For a black bean soup recipe full of sweet, spicy, smoky flavors, we went with dried beans, which release flavor into the broth as they cook, unlike canned beans.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

WHY THIS RECIPE WORKS: With few ingredients to distract from flaws like mushy beans and a thin broth, Tuscan White Bean Soup is rarely well prepared in a slow cooker.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Unfortunately, most black bean soups from a slow cooker come out watery and bland.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: A great black bean soup has carefully balanced sweet, spicy, and smoky flavors.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the puree back to the soup pot before adding the spinach, cannellini beans, and lima beans; cook over medium heat until spinach is tender and beans are heated through, about 8 minutes.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Reduce heat to medium; stir in beans, raisins, and broth and cook 1 minute.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the remaining minced garlic and salt (2 teaspoons or more), cover, and simmer another 30 minutes to 1 hour, until the beans are thoroughly cooked and the soup very fragrant.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Add the black beans and chicken broth and cook until heated through, 3 to 4 minutes.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Soak the beans as described above, drain and rinse them, and combine them in a slow cooker with onion, carrot, and celery (all coarsely chopped); a few smashed garlic cloves; and 2 teaspoons salt.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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15 comments

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  • Recipe looks delicious. Slow down speed of talking… speaking too fast. We’re not going anywhere!! No planes, trains or boats to catch.

  • It sucks that you have to soak your black beans overnight… I don’t have canned black beans and I thought I could just put my bag of black beans in the slow cooker… ����

  • Cooking class? Thanks I need this �� I always wanted to learn and you make it seem so easy so I think I’ll have no problem to try haha

  • CAN YOU PLEASE POST MORE SLOW COOKER RECIPES!:) <3 pleeeasseeeeee i am a mama to 3 boys and i need ur help i love ur recipes but winter =hockey season and i have no time for kitchen or meal prep haha they are having too much Little Caesars!

  • Oh wow this soup seems so delicious!!! I’m going to try it out this weekend! I’m such a black beans lover and this recipe will be a different way for me to enjoy them as I always eat them in cold salads ��. Question: have you tried freezing it and if so was the result ok? Would love to make a big batch to have some ready at-hand for busy week nights!

  • My boyfriend noticed that there is more calories in canned beans compare to dried ones. I know you opinions about canned tuna, do you have any preferences/opinions on other canned items?

  • That looks really tastey. I’ll give it a try. P.S. This may be off subject, but… I think you would look good in a Tinker Bell outfit:-)

  • omg that looks delicious:O
    i’m gonna try it tomorrow it looks like the perfect comfort food for studying for. my exams:-)

    little question can and i use just lemmon juice instead of green lime?

    by the way I realy love your videos, all things you make are yummie

  • Don’t you have a problem with your immersion blender scratching the ceramic? I know I did when I tried using my immersion blender in my crockpot one time.

  • This looks absolutely amazing! I have recently decided to eat a lot less meat and your videos have given me so many great ideas. Thank you so much!

  • I love this although I would always rinse canned beans to get read of all the preservatives and all the sodium and bad stuff… Just my opinion.

  • How did you come up with the name ” the domestic geek? ” I really like. And your videos. Could you please Subscribe to my channel?�� oh, and also LOVE to cook!!! Just go look at all the videos and playlist!��

    ��������❤️

  • Hi, did you double the recipe in the video? because my recipe made about half of the amount shown in your cooker. It is a great recipe (I just add 1/4 tsp turmeric and sub a green bell for the celery)!!!!!

  • I have watched this video ar least 5 times gonna make these black beams for my daughter (she doesn’t eat meat) so I am going to use Vegetable broth. I am so excited to make them for her. I am gonna make her some buddha bowls w/these. Would love to see other recipes black bean everything else you eat! Thanks for sharing!

  • I made this last night for me and my husband. It was absolutely amazing!! So good, and the lime just kicked it up to the stratosphere! Lol I wouldn’t have thought of this myself so, thank you!