Slow Cooker Black Bean Soup

It felt like I hadn’t made soup in ages! I made this amazing slow cooker black bean soup yesterday. It was so good! I’ve been testing this recipe for a while now, trying to get the liquid and flavoring just right. When I got off work yesterday and opened the lid to my slow cooker and tasted it, I finally nailed it! This is one of those perfect work day recipes, since it cooks for 10 hours!

I flavored this soup with a ham hock, jalapeño and cilantro. My inspiration for this came from a co-worker who had brought in a black bean soup to work. She is the best cook I know, her soup had so many layers of flavors, so it took me a while to make something that stood up next to hers. My co-worker calls her soup “ghetto soup” for she puts a little of everything in it, even chopped up hot dogs. I left the hot dogs out of mine, but in hindsight they would have been really good in this.

I hope you all are having a great week! My book is officially released, I know some of you have already ordered. I hope you are enjoying the book. If you would  like to order,  you can get a copy here. The book is gorgeous in person!

Slow Cooker Black Bean Soup

Filling and loaded with flavor this black bean soup will be a family favorite.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 10 hours

Total Time: 10 hours 20 minutes

Course: Soup

Cuisine: Mexican

Keyword: Black Bean Soup

Servings: 8

Calories: 276.03kcal

Author: Sarah Olson

Equipment

• Slow Cooker – 5 quart or larger

Ingredients

• 1 lb. dried black beans soak overnight- see below
• 32 oz chicken broth
• 14 oz petite diced tomatoes
• 1 large ham hock
• ½ cup white onion diced
• 2 tbsp jalapeno minced
• ½ tsp garlic minced-2 cloves
• 2 tsp. chili powder
• ½ tsp. onion powder
• ¼ tsp. pepper
• ¼ cup cilantro chopped
• ¼ tsp salt to taste

Optional Ingredients for Serving

• cheddar cheese
• steamed rice
• tortillas
• tortilla chips

US Customary – Metric

Instructions

Pre-Soak the Beans

• Putting the beans into the slow cooker, sorting out any rocks, dirt clumps, and other debris.
• Cover with a few inches of water and place the lid on top.
• Leave the beans to soak overnight. DO NOT TURN ON YET.

Preparing the Soup

• Drain the beans, rinse.
• Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder, and pepper.
• Cover and cook on LOW for 10 hours, without opening the lid during the cooking time.
• Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans.
• Add the cilantro, stir
• Taste for salt, adding the desired amount.
• Serve with the optional ingredients
• ENJOY!

Nutrition

Calories: 276.03kcal | Carbohydrates: 41.11g | Protein: 18.37g | Fat: 5.05g | Saturated Fat: 1.67g | Cholesterol: 17.84mg | Sodium: 606.02mg | Potassium: 1170.63mg | Fiber: 10.18g | Sugar: 4.01g | Vitamin A: 338.72IU | Vitamin C: 17.82mg | Calcium: 100.63mg | Iron: 4.07mg

Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!