This soup has been a winter staple in our household for about three years. You can easily substitute the chorizo for italian sausage (as I did this time) or veggie alternatives like “Soyrizo”. We like to eat it just by itself as a late supper, but cornbread, toast, or a peanut butter sandwich are great compliments.
It’s flavorful. It’s delicious. and in three days, it was gone.
Slow Cooker Hearty Black Bean Soup
- 1/4 lb. Chorizo (4 oz.)
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 small red bell pepper, chopped
- 1 clove garlic, minced
- 2 TB dry sherry (or red wine vinegar, or apple cider vinegar)
- 1tsp. ground cumin
- 1 bay leaf
- 15 oz. canned black beans (not drained)
- 15 oz. vegetable broth
- 1 med. lime, squeezed
- 1/8 tsp. each salt and ground black pepper
- 2 TB fresh cilantro, chopped
Saute chorizo in a pan for 2-3 minutes. Add onion, garlic and peppers, saute over medium heat for 5 minutes or until meat begins to brown. Add to slow cooker
Add all other ingredients except cilantro, salt, pepper, and lime to cooker. Cover and cook 4-5 hours on low setting.
Add remaining ingredients and simmer uncovered for about 5 minutes.
Yields 1 cup per serving, makes 8 servings (I double the recipe for my 7 Qt. cooker)
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