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Spicy Slow Cooker Black Bean Soup
SUBMITTED BY:
TOOBUSY2
PHOTO BY:
Cardamum
"This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down."
RECIPE RATING:
Read Reviews
(144)
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PREP TIME
5 Min
READY IN
6 Hrs 5 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
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DIRECTIONS
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
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REVIEWS
Reviewed on Mar. 15, 2008 by
Thisni Caza
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Thisni Caza
Mar. 15, 2008
Made this soup today. I cut the spices in half...still too spicy for me, but I'm kinda wimpy on the heat level. I like spicy, but not hot, which, I know, is completely subjective. I added a can of Amy's Vegetarian Organic Refried [Black] Beans. Now just right for me. (November 2007)Help me understand why reviewers lower the rating when they don't follow the recipe? The logic escapes me.
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14 users found this review helpful
Made this soup today. I cut the spices in half...still too spicy for me, but I'm kinda wimpy...
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Reviewed on Dec. 2, 2006 by
Karen H
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Karen H
Dec. 2, 2006
I'm giving this 4 stars, not because it wasn't good, but because I did make additions to it. I'm sure the basic recipe is very good just as written. I did not soak my bean, but put them in a pan with the chicken broth and brought it to a full, rolling boil and then transfered it to the slow cooker. The beans turned out tender and purfect. I also added 2 big sprigs of epazote, which is an herb traditionally cooked with black beans, as well as 2 bay leaves. Along with the other spices I tossed in 2 packets of Goya Sazon. The addition of a can of tomatoes w/green chiles as other suggested sounded like a good idea, so that went in too along with 2 boneless, thin-cut pork chops! I left it on med-high in the slow cooker overnight (about 15 hours total). I do not feel this soup was too thin. I only mashed some of the beans against the side of the kettle with the back of a spatula.I just had a big bowl with a dollop of crema....yum!
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10 users found this review helpful
I'm giving this 4 stars, not because it wasn't good, but because I did make additions to it. ...
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Reviewed on Oct. 29, 2007 by
StephanieV
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StephanieV
Oct. 29, 2007
I am giving this 4 stars because I changed it up a bit. This is a good base recipe. I used 4 cans black beans(drained) and only 3 cups of broth. I added 1 can spicy diced tomatoes, 3 cloves minced garlic, 1 small diced yellow onion. I also doubled the cayenne, jalapeno, and cumin....we really like it spicy. I also added some chopped cilantro and a tbsp fresh lime juice. An hour before serving I put half of the soup in the blender and returned to crock pot. This made it thicker. I served with sour cream and shredded cheese on top. It was spicy....yummy and gone in a heartbeat! Will make it again.
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9 users found this review helpful
I am giving this 4 stars because I changed it up a bit. This is a good base recipe. I used 4...
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Reviewed on Aug. 13, 2007 by wannabechef7
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wannabechef7
Aug. 13, 2007
My husband thought it was a bit too spicy, but I loved it. If you are using dry beans, make sure to boil them first on the stovetop and then add them to the slower cooker. Dry beans do not get as tender in a slow cooker even if you soak them overnight.
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7 users found this review helpful
My husband thought it was a bit too spicy, but I loved it. If you are using dry beans, make...
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Reviewed on Dec. 20, 2004 by
CAROLYN BOIANI
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CAROLYN BOIANI
Dec. 20, 2004
This recipe is awesome. I have made it several times, and it is really, really good. If you are pressed for time just use the canned black beans, toss the rest of the stuff into a slow cooker, (I also added a can of diced tomatoes) and when you get home, dinner! I just pureed about 1/2 the soup for a more authentic look, and served it with chopped green onion, sour cream, cheddar cheese and homemade guacamole. Also, although I am not a huge fan of spice, I found this just right with the amount of cayenne recommended and two minced jalopenos. They really mellow out in the soup and it won't be that spicy, just the right amount. YUM!
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6 users found this review helpful
This recipe is awesome. I have made it several times, and it is really, really good. If you...
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Reviewed on May 17, 2004 by Beanie76
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Beanie76
May 17, 2004
YUM!!.. This soup turned out really good!! I have made Black Bean soup in the past, but they did not compare to this one. I followed the other reviewers advice and added green pepper, onion and a can of diced tomatoes. I also made sure to soak the beans overnight. I wanted a slightly creamier soup and ended up pureeing half of the soup. It turned out perfect, spicy but not too spicy! I have added this one to my favorites.
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6 users found this review helpful
YUM!!.. This soup turned out really good!! I have made Black Bean soup in the past, but they...
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Reviewed on Nov. 1, 2002 by ELETA
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ELETA
Nov. 1, 2002
This is an excellent recipe for black bean soup. I was afraid it would be too spicy, but decided to try it without adjusting the spices. When done, I blended approximately 2 cups of the recipe and returned it to the slow cooker. Turned out great!!
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6 users found this review helpful
This is an excellent recipe for black bean soup. I was afraid it would be too spicy, but...
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Reviewed on Apr. 2, 2007 by
toomuchpizza
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toomuchpizza
Apr. 2, 2007
I love to eat black beans and rice and this is a great recipe for this. I like my food spicy so I added in a whole fresh Jalepeno with seeds and a chopped onion. I doubled the hot sauce also. Instead of soaking the beans overnight, I put them in the Crock Pot before I went to bed and let them cook all night (don't tell my mother or she will yell at me for leaving an appliance on while I slept). However, the beans are harder this way. I'd soak them if I wanted them softer.
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5 users found this review helpful
I love to eat black beans and rice and this is a great recipe for this. I like my food spicy...
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Reviewed on Nov. 7, 2006 by
rachakno
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rachakno
Nov. 7, 2006
Instead of the jalapeno peppers, I use a chopped green pepper and a small can of diced green chiles. I also add a chopped onion, a can of diced tomatoes (reducing the amount of broth), and sometimes some cooked, diced chicken breasts. It is a great recipe, there are many things you can add or change to make it a bit different every time!
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5 users found this review helpful
Instead of the jalapeno peppers, I use a chopped green pepper and a small can of diced green...
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Reviewed on Jan. 16, 2006 by
MIASYS
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MIASYS
Jan. 16, 2006
I doubled the spices, added fresh cilantro, 2 chopped red & green peppers, 1 good-sized jalapeno pepper, 1 sweet onion, 1 can of green chiles, 1 can of rotel, a shot of worcestershire and about 1 cup of salsa. (basically gazpacho ingred w/out the cukes) Lot more work, but everyone loved it. Served over rice.
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