Slow cooker hearty black bean soup
2
Points®
Total time: 4 hr 50 min • Prep: 20 min • Cook: 4 hr 30 min • Serves: 8 • Difficulty: Easy
A little bit of chorizo adds adventure to this black bean soup. Buy the spiciest sausage you can find to add lots of flavour for the least amount of fat.
Ingredients
Chorizo
¼ pound(s)
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Red bell pepper
1 small, chopped
Green bell pepper
1 small, chopped
Sherry (dry or sweet)
2 tbsp(s)
Cumin seeds
1 tsp(s)
Bay leaf
1 tsp(s), crumbled or 1 whole bay leaf
Fat free chicken broth
15 oz
Lime
1 medium, squeezed
Cilantro
2 tbsp(s), miced
Table salt
⅛ tsp(s), or to taste
Cooked black beans
15 oz, undrained
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Discard chorizo skin. Crumble meat and brown in 12-inch (30 cm) nonstick skillet for 2 minutes. Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low for 4 to 5 hours.
2
Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes.
3
Yields about 1 cup per serving.
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