Slow Cooker Black Bean Soup
Author: Sarah Olson
Prep time: 20 mins
Cook time: 10 hours
Total time: 10 hours 20 mins
  • 1 lb. dried black beans (soak overnight- see below)
  • 1 (32-oz.) box chicken broth
  • 1 (14-oz.) can petite diced tomatoes
  • 1 large ham hock
  • ½ cup diced white onion
  • 2 T. minced jalapeno
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • ¼ cup chopped cilantro
  • salt to taste
  • Serving items- just cheddar cheese is good, but also great with steamed rice, Tortilla Land Tortillas, chips and sour cream!
  1. Soak beans overnight- I do this by putting the beans into the slow cooker, sorting out any rocks and dirt clumps if I see them. Cover with a few inches of water and place the lid on top. DO NOT TURN ON YET. Leave the beans to soak overnight.
  2. In the morning after the beans have soaked, drain the water off the beans. Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder and pepper. I wait to add the cilantro, I add it right before serving.
  3. Cover and cook on LOW for 10 hours, without opening the lid during the cooking time.
  4. Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans, add cilantro, and stir. This is the time you will taste and decide how much salt to add.
  5. Serve with desired toppings.
  6. ENJOY!
Recipe by The Magical Slow Cooker at