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Slow cooker hearty black bean soup

2
Points® value
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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