Slow-Cooked Spicy Black Bean Soup Recipe

Slow-Cooked Spicy Black Bean Soup Recipe
Staff Writer
Slow-Cooked Spicy Black Bean Soup
Megan Watson
Slow-Cooked Spicy Black Bean Soup

This slow cooker soup is true to its name... spicy! But, have no fear, even if you have a severe dislike for spicy food, this recipe is easily modified to be safe for all taste buds.

4
Servings
173
Calories Per Serving
Deliver Ingredients

Ingredients

  • Three 15-ounce cans black beans, rinsed and drained
  • One 14 ½-ounce can diced tomatoes
  • One 4-ounce can diced green chiles
  • cloves garlic, minced
  • 16  ounces  low-sodium chicken broth
  • 1/2  cup  cooked ham, diced (optional)
  • 1/2  large onion, diced (optional)
  • 1  cup  corn (optional)
  • 1/3  carrots, chopped (optional)
  • 1/3  cup  celery, chopped (optional)
  • 1  tablespoon  chili powder
  • 1  teaspoon  cumin
  • 1  teaspoon  cayenne
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  jalapeño pepper flakes
  • 1  teaspoon  habanero hot sauce, or to taste
  • large bay leaf

Directions

In a large slow cooker, mix the together black beans, diced tomatoes, green chiles, garlic, and chicken broth. If using, add the optional ingredients.

In a bowl, mix together the spices and add to the soup mixture. Then, add the hot sauce and bay leaf. Cook on low for 4 hours. Serve hot.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
21mg
7%
Carbohydrate, by difference
22g
17%
Protein
11g
24%
Vitamin A, RAE
86µg
12%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
91mg
9%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
50mg
7%
Selenium, Se
1µg
2%
Sodium, Na
904mg
60%
Water
154g
6%
Zinc, Zn
1mg
13%

Black Bean Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Black Bean Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

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