Soup love: Hearty Black Bean Soup

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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Lauren Warnecke is a freelance writer and editor, focused on dance and cultural criticism in Chicago and across the Midwest. Lauren is the dance critic for the Chicago Tribune, editor of See Chicago Dance, and founder/editor of Art Intercepts, with bylines in Chicago Magazine, Milwaukee Magazine, St. Louis Magazine and Dance Media publications, among others. Holding degrees in dance and kinesiology, Lauren is an instructor of dance and exercise science at Loyola University Chicago.