Spicy Black Bean Soup in the Slow Cooker
Since the weather is cooler I like to use my slow cooker more often. I decided to make a big pot of Black Bean Soup. I am a big fan of any kind of bean. I started buying dry beans in bulk a couple years ago. You can cook them up ahead of time and freeze them for later use. It’s cheaper and they are without all the preservatives used in commercial canning. It’s simple to do. Here’s my post on how to cook dry beans. I like to do mine the quick method instead of over night.
I used this recipe I found here. I adapted to my liking and it turned out great!
2 cups dry black beans cooked, or 2 – 15 ounce cans
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1/2 teaspoon hot pepper sauce
I had to melt my homemade chicken broth first before I added it to the slow cooker.
Tyler is my new kitchen buddy on Tuesdays because Katie is in pre school. He loves standing on the chair. He’s a big boy now 🙂
Add your beans to the slow cooker. ( I used 1 1/2 cups black beans and 1/2 cup red beans because I ran out of the black beans).
Add your chicken broth and all your spices and mix.
Tyler likes to snack while he’s cooking, like his papal does.
He can’t believe I am letting him stand at the counter and play with my toys…lol!
Cover and cook on high for 4 hours. Reduce heat to low and cook for 2 more hours. You can serve this over pasta or rice. Add crackers. I added some ham and made it a meal. It’s spicy so you may want to cut back on the cayenne or hot pepper sauce in your recipe.
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