Slow-Cooked Spicy Black Bean Soup Recipe

Slow-Cooked Spicy Black Bean Soup

Megan Watson


  •   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

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.


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.

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