Wednesday, October 27, 2010

Black Bean Soup

I'm not gonna lie, it wasn't my favorite.  For some reason, the beans were still a bit crunchy and I ended up having to add salt, sour cream and cheese to mine.  Now, here's my disclaimer:  I am pregnant and I have WHACKY tastebuds!!!!  LOL  So, although it wasn't my favorite soup, it could very well be yours! It's worth a try.  I would say, use canned black beans unless you know some sort of trick to get your black beans to not be crunchy even after you've soaked them ALL night and cooked them for 9 hours!  ;)

I would like to thank my friend Krysta for passing this recipe on to me.  I added a couple things, but remained pretty true to it!

Black Bean Soup

1 1/2 cups dry black beans (soaked overnight) OR 2 cans black beans.
1 can diced tomatoes
1 can Rotel tomatoes with diced green chilies (I used the mild)
8 oz. diced green chilies
1 can Fiesta Corn
2 cups water
2 chicken bouillon cubes
4-5 green onions, thinly sliced
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Add all ingredients to the Slow Cooker and stir!

Cook on LOW 8-10 hours.


TIPS:  Besides accidentally buying whole green chilies and having to chop those (oops!), this was SO easy!  Open can, can, can, poor!  LOL  It's really easy!  Anyone can make this soup!  I added salt to the list of ingredients as it REALLY needed it!  You may still want to serve this soup with sour cream and cheese like I did.

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  1. If you leave out the salt and tomatoes, the beans will cook. Then just add them in after the beans are done.