Slow-Cooker Black Bean Soup
"Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if your prefer. You can soak the beans before you go to bed, then wake up and put everything together in the crockpot. You will have a hearty, satisfying soup that is low in calories and fat waiting for you when you come home from work."
photo by Dreamer in Ontario
- Ready In:
- 18hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb dried black beans
- 4 cups fat-free low-sodium chicken broth
- 2 cups chopped onions
- 1 cup water
- 1 tablespoon ground cumin
- 2 bay leaves
- 1 serrano chili, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1⁄4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- fresh cilantro stem (for garnish)
directions
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
- Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was awesome! I added shredded chicken to the recipe, and it was fantastic! Perfect spice and the sour cream to top it was great. I would recommend taking a bean-o before eating though. -
Nice soup. I couldn't get a serrano chili and had to use jalapeno instead. I could be for this reason that I found the soup a bit more bland than I would have liked. I added some freshly ground pepper and Cajun seasoning and loved it that way. Made for Newest Zaar Tag.
Tweaks
-
Nice soup. I couldn't get a serrano chili and had to use jalapeno instead. I could be for this reason that I found the soup a bit more bland than I would have liked. I added some freshly ground pepper and Cajun seasoning and loved it that way. Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
