Photo of Slow cooker hearty black bean soup by WW

Slow cooker hearty black bean soup

SmartPoints® value per serving
Total Time
4 hr 50 min
20 min
4 hr 30 min
Black bean soup is a wonderful start to a larger meal or a very filling main-dish soup. Mexican chorizo is the variety that crumbles when the skin is removed. If your store sells only Spanish chorizo, which is a hard sausage, finely chop it for the same smokey and spicy flavor. Over the 41/2 hours in the slow cooker, the chorizo, beans, vegetables, and sherry layer to a rich and piquant flavor. The minimal 20 minute prep time is enhanced by the use of canned beans. Mashing some of beans at the end of the cooking lets the beans themselves thicken the soup. Have additional wedges of lime on-hand for guests to brighten the flavor of the finished soup. Finely shredded cabbage dressed with lime juice, a touch of oil, a pinch of ground cumin and toasted pumpkin seeds (pepitas) maintain the Mexican flare while completing this meal.



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.