Slow cooker hearty black bean soup

2 - 3
PersonalPoints™ per serving
Total Time
4 hr 50 min
20 min
4 hr 30 min
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.



¼ pound(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), medium, minced

Sweet red pepper(s)

1 small, chopped

Green pepper(s)

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

Fresh lime(s)

1 medium, squeezed


2 tbsp(s), miced

Table salt

tsp(s), or to taste

Cooked black beans

15 oz, undrained

Black pepper

pinch, or to taste


  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.