I can’t believe it’s almost mid-March! Where does the time go? I love the change of seasons, and it finally feels like spring is here, yippy!
I love bean soups, and this recipe ranks pretty high up there in my book. Don’t skip the toppings though, they really make the bowl of soup over the top delicious!
Slow Cooker Black Bean Soup
- 6 cups black beans, cooked (I recommend using dried beans, just follow the directions on the package or use my method below. You could definitely use canned beans if time is of the essence)
- 32 oz. vegetable broth
- 1-2 cups tomatillo salsa verde
- 1 can Rotel (diced tomatoes and green chilis)
- 1 red onion, diced
- 1 or 2 green peppers, diced
- 4 cloves of garlic, minced
- juice of one lime, freshly juiced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
- Top with: shredded monterey jack, cilantro, avocado and tortillas (or any topping of your choice!)
- If using dried beans rinse the beans well and pull out the bad ones. Put them in your slow cooker and fill with enough water to cover the beans, plus two more inches. Cook on high for 3-3.5 hours until the beans are tender. Get rid of any excess liquid and you’re good to go!
- To make the soup, add everything but the toppings to your slow cooker and cover. Cook on low for 6-8 hours. Taste and add more seasonings until it’s seasoned to your preference. If you like your soup soupier add more vegetable broth. Serve with toppings.
Makes about 6-7 servings.