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Slow cooker black bean and pepper soup

Slow cooker black bean and pepper soup recipe

It wasn’t that long ago that black beans only played an occasional walk-on role for my enchiladas. Once in awhile, I even mixed them into my rice. Black beans were tasty but couldn’t ever be the main course. Then one day, I happened across a Cuban black bean soup recipe and was intrigued. It had never occurred to me previously that people might actually eat black beans as a soup. In a soup, sure. As a soup? Hmm.

So a little later in the week, I skeptically soaked some dried black beans overnight and prepared the ingredients for my first attempt at black bean soup. In the back of my mind, I kept thinking that this was all probably just some bizarre internet hoax. Wow, that sure seems dumb now. One might even call it donkey-brained.

As it turns out, people everywhere had been making a whole host of different black bean soups for a very long time. Because of course they do. The black bean soup came together really easily and was amazing and maybe even a just a bit life-changing. Not only is this soup delicious and filling; it’s also really nutritious, and ridiculously inexpensive to make (especially if you have a large family). This vegetarian (vegan, if you skip the sour cream) black bean and pepper soup couldn’t be much simpler to make; combine all the ingredients in the slow cooker and forget about it until it’s ready.

Image: ForkingSpoon



Slow cooker black bean and pepper soup recipe

Yields8 Servings

A tasty, nutritious, easy-to-make, vegetarian black bean soup that's also inexpensive to make.

Prep Time30 mins

Ingredients

 8 cups water
 2 cups vegetable stock
 2 Sazón Culantro y Achiote seasoning packets
 ¼ cup white wine
 1 pound dried black beans (soaked overnight)
 ½ yellow onion, roughly chopped
 3 bell peppers, roughly chopped
 1 teaspoon cumin
 1 teaspoon ground red pepper
 1 teaspoon black pepper
 2 tablespoons fresh parsley, roughly chopped
 ½ teaspoon fresh thyme, roughly chopped
 2 bay leaves
 1 cup rice (cooked)
 12 green onions, finely chopped (for garnish)
 sour cream (for garnish)

Instructions

1

Prepare the rice according to the package instructions. Let the rice cool and refrigerate until you're ready to serve.

2

In a slow cooker set to low, combine water, Goya seasoning packets, stock, white wine, black beans, onion, bell peppers, cumin, ground red pepper, black pepper and bay leaves. Cover and cook for 6 hours. In the last 30 minutes of cooking, add thyme and parsley.

3

Serve with a small portion of rice (about 2 to 3 tablespoons) and garnish with green onions and sour cream.


Notes

Not sure how to prepare dried beans? We go over the basics of bean soaking and some common questions and concerns.

Ingredients

 8 cups water
 2 cups vegetable stock
 2 Sazón Culantro y Achiote seasoning packets
 ¼ cup white wine
 1 pound dried black beans (soaked overnight)
 ½ yellow onion, roughly chopped
 3 bell peppers, roughly chopped
 1 teaspoon cumin
 1 teaspoon ground red pepper
 1 teaspoon black pepper
 2 tablespoons fresh parsley, roughly chopped
 ½ teaspoon fresh thyme, roughly chopped
 2 bay leaves
 1 cup rice (cooked)
 12 green onions, finely chopped (for garnish)
 sour cream (for garnish)

Directions

1

Prepare the rice according to the package instructions. Let the rice cool and refrigerate until you're ready to serve.

2

In a slow cooker set to low, combine water, Goya seasoning packets, stock, white wine, black beans, onion, bell peppers, cumin, ground red pepper, black pepper and bay leaves. Cover and cook for 6 hours. In the last 30 minutes of cooking, add thyme and parsley.

3

Serve with a small portion of rice (about 2 to 3 tablespoons) and garnish with green onions and sour cream.

Slow cooker black bean and pepper soup


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