Slow Cooker Hearty Black Bean Soup

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 flavor for the least amount of fat.



¼ pound(s)

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

sweet red pepper(s)

1 small, chopped

green pepper(s)

1 small, chopped

sherry (dry or sweet)

2 Tbsp

ground cumin

1 tsp

bay leaf

1 leaf/leaves

canned black beans

15 oz, undrained

fat free chicken broth

15 oz

fresh lime(s)

1 medium, squeezed


2 Tbsp, minced

table salt

tsp, or to taste

black pepper

tsp, 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. Yields about 1 cup per serving.

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