Slow Cooker Black Bean Soup |
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Prep Time: 1 Minutes Cook Time: 720 Minutes |
Ready In: 721 Minutes Servings: 9 |
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This is my old stand-by and I usually serve it along with quesadillas or chicken nachos, homemade salsa, guacamole, and tortilla chips. Ole!! Ingredients:
2 cups dried black beans, sorted and rinsed |
10 cups water |
8 cups vegetable broth |
2 (14 1/2 ounce) cans diced tomatoes and green chilies, undrained |
1 cup coarsely chopped carrot |
1 cup coarsely chopped onion |
1/4 cup chopped fresh cilantro |
2 teaspoons finely chopped garlic |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne |
Directions:
1. Add beans and water to a large soup pot; bring to a boil.
2. Lower the heat and simmer uncovered 10 minutes.
3. Take pot off of stovetop; cover and let stand 1 hour.
4. Drain beans.
5. Add beans and the remaining ingredients to a 6-quart slow cooker.
6. Cover and cook on low for 10-12 hours; adjust seasoning to taste by adding salt, pepper, cayenne, or hot sauce.
7. Serve in individual soup bowls; may garnish with a dollop of sour cream and a sprig of fresh cilantro.
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