Spice up dinner with this flavorful slow cooker soup

Robin Donovan

Recipe Developer

Slow simmered black means make a silky and flavorful base for a spicy soup. This dump and go recipe builds flavor with onions, carrots, and garlic. Spices including cumin and chili powder and depth and jalapenos give it punch. Finish it with rich cream and fresh and it is the perfect thing to come home to on a chilly evening.
This soup is delicious as is, but you can also dress it up with garnishes. Add sour cream, shredded cheese, salsa, diced avocados, or crunchy tortilla chips for flavor, color, and texture. Crusty bread is also great for dunking.

Cooktop Cove

Slow cooker creamy black beans soup with herbs

15 minutes

4 hours

4 hours and 10 minutes

1 onion, chopped

2 carrots, chopped

4 garlic cloves, minced

1 cups vegetable broth

4 (15-ounce) cans black beans with liquid

1 tablespoon chili powder

2 teaspoons kosher salt

1/4 cup heavy cream

¼ cup chopped cilantro

2 tablespoons chopped chives

In the slow cooker, combine the onion, carrots, garlic, broth, beans, chili powder, and salt.

Cover and cook on low high for 4 hours or on low for 8 hours.

Remove and discard the bay leaf. Using an immersion blender or in batches in a countertop blender, puree the soup, leaving it a bit chunky.

Return the soup to the pot and reheat on the high setting if needed.

Stir in the cream and half of the cilantro. Serve hot, garnished with the remaining cilantro and the chives.

Resources

Print this recipe