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Spicy Slow Cooker Black Bean Soup

This crockpot black bean soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2113.2 kcal

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Colander For draining and rinsing beans
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Immersion Blender (optional) For a creamy soup consistency

Ingredients
  

Main

  • 1 pound dry black beans soaked overnight
  • 6 cups chicken broth
  • 4 teaspoons diced jalapeño peppers
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon hot pepper sauce

Instructions
 

  • Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

Notes

For a richer, more complex flavor profile, consider sautéing half a diced onion and 2 cloves of minced garlic in a tablespoon of oil for 5 minutes before adding them to the slow cooker. This builds an aromatic base. Always ensure beans are properly soaked and rinsed to aid digestion and reduce cooking time. The spice level is quite robust; for less heat, reduce cayenne and hot pepper sauce, or remove seeds from jalapeños. A squeeze of fresh lime juice and a handful of chopped cilantro or a dollop of Greek yogurt as a garnish will brighten the flavors significantly and add a professional touch to the presentation.