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Slow-Cooked Spicy Black Bean Soup Recipe


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.


  • Three 15-ounce cans black beans, rinsed and drained
  • One 14 ½-ounce can diced tomatoes
  • One 4-ounce can diced green chiles
  • 2 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
  • 1 large bay leaf


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.