Best 5 Spicy Slow Cooker Black Bean Soup Recipes

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Indulge in a symphony of flavors with our Spicy Slow-Cooker Black Bean Soup, a culinary masterpiece that tantalizes your taste buds with every spoonful. This delectable soup boasts a harmonious blend of zesty spices, tender black beans, and a medley of fresh vegetables. Simmered to perfection in a slow cooker, the aromas wafting from your kitchen will entice your senses and beckon you to the dinner table. Alongside this irresistible soup, we present a collection of culinary gems that will elevate your dining experience. From the classic Margherita Pizza with its burst of fresh flavors to the indulgent Slow-Cooker Creamy Chicken Alfredo Pasta that spells comfort in every bite, our recipes cater to diverse palates and occasions. Dive into the world of culinary delights and let your taste buds embark on an unforgettable journey.

Here are our top 5 tried and tested recipes!

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

SLOW COOKER BLACK BEAN SOUP RECIPE



Slow Cooker Black Bean Soup Recipe image

Slow Cooker Black Bean Soup Recipe. Light and healthy, yet bursting with flavor, this black bean soup recipe is an instant family favorite you'll make again and again!

Provided by Sommer Collier

Categories     Soup

Time 10h10m

Number Of Ingredients 15

1 pound dried black beans (rinsed)
1 large onion (peeled and diced)
2 medium red bell peppers (seeded and diced)
2 quarts vegetable broth
1/3 cup Franks Cayenne Hot Sauce
6 cloves garlic (minced)
2 bay leaves
1 tablespoon ground cumin
Salt and pepper
Chopped scallions
Cilantro
Jalapeno slices
Shredded cheese
Lime wedges
Sour cream (or plain yogurt)

Steps:

  • Place all the ingredients in a large slow cooker and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Turn the slow cooker on medium, cover, and cook for 10-12 hours. (You could soak the beans in water overnight to reduce the cooking time by half, but it's not necessary.)
  • Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup until two-thirds of the beans are pureed and the soup is thick. Salt and pepper to taste, then serve warm with fresh toppings.

Nutrition Facts : ServingSize 1 cup, Calories 226 kcal, Carbohydrate 43 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Sodium 1259 mg, Fiber 10 g, Sugar 5 g

SLOW-COOKED BLACK BEAN SOUP



Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

  • 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 through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

SPICY BLACK BEAN SOUP (SLOW COOKER)



Spicy Black Bean Soup (Slow Cooker) image

An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too!

Provided by Veggie_Girl

Categories     Black Beans

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb dried black beans
4 teaspoons jalapeno peppers, diced
6 cups vegetable broth
1 (15 ounce) can whole kernel corn
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Steps:

  • 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.
  • Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on low for 8-10 hours.
  • **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.

Nutrition Facts : Calories 245.2, Fat 1.6, SaturatedFat 0.3, Sodium 206.5, Carbohydrate 46.9, Fiber 10.3, Sugar 2.7, Protein 14

SLOW-COOKER BLACK BEAN SOUP



Slow-Cooker Black Bean Soup image

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories     dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

  • In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
  • Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

Tips:

  • Soak the Black Beans: Soaking the black beans overnight or for a minimum of 8 hours helps soften them and reduces cooking time. If you forget to soak them, you can use the quick-soak method: bring the beans to a boil in a pot, then turn off the heat and let them sit, covered, for an hour before draining and rinsing them.
  • Use a Variety of Peppers: This recipe calls for a combination of poblano and jalapeño peppers. Poblano peppers are mild to medium in heat, while jalapeños are spicier. You can adjust the heat level by using more or less of each type of pepper, or by removing the seeds and ribs from the jalapeños before chopping them.
  • Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their flavor. Add them to the slow cooker during the last 30 minutes of cooking to ensure they retain their texture and nutrients.
  • Season to Taste: Every palate is different, so taste the soup and adjust the seasonings accordingly. Add more chili powder, cumin, or salt and pepper to suit your preference.
  • Serve with Toppings: This soup is delicious on its own, but you can also serve it with toppings like sour cream, shredded cheese, chopped cilantro, or diced avocado to add extra flavor and texture.

Conclusion:

This spicy slow-cooker black bean soup is a hearty, flavorful, and easy-to-make meal that's perfect for a busy weeknight dinner. The combination of black beans, vegetables, and spices creates a rich and satisfying soup that's sure to warm you up on a cold day. Serve it with your favorite toppings for a complete and satisfying meal that the whole family will enjoy.

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