Slow Cooker Spicy Black Bean Soup

Wednesday, September 19, 2018



Hey everyone! Now that it's getting closer to colder days, I thought I'd share with you my favorite soup recipe that I like to make at home during fall and winter.  For awhile, I've been trying to make a black bean soup similar to Panera's, but usually fail... Sometimes its too spicy, other times it's way too thin, but this last time I made it, I made it juuuust right and I hope you guys love it too. It's to die for!

Ingredients:

4 15oz black beans (rinsed & drained)
4 cups oz chicken broth (roughly around 6 cups) (can use vegetable broth instead)
1/2 cup of chopped celerey
1/2 cup chopped carrot
1 cup chopped onion (I use Trader Joe's Mirepoix because I'm lazy)
7oz can of chipotle in adobo sauce
1 can of diced tomatoes with green chilies
1 bay leaf
2 tsp chili powder
2 tsp cumin
2 cloves minced garlic
2 tsp kosher salt
1 tsp red crushed chili pepper flakes

Directions:
Add all of the ingredients into your slowcooker, make sure the broth covers the beans just slightly. (If you want a thinner soup, add more broth). Cook on low for 8 hours, or high for 3-4 hours, depending on your slow cooker.  Once done, I like to separate some of the broth using a cup. Take the chipotle peppers out of the soup. If you like it spicier, you can deseed the peppers, dice them up, and put them back in the soup, I just take them out entirely.  You can eat it the way it is now, or if you want it thicker like how I make it, take an immersion blender* and blend half of the soup until you get a thick consistency. If its too thick, you can add some of the broth you separated earlier back into the soup to thin it out.

*If you don't have an immersion blender, a food processor or regular blender is just fine, just make sure you open the lid to allow the steam to release while blending or you'll regret it later.

Serve it in a bowl and garnish it with some sour cream, cheese, diced avocado, and/or tortilla strips. We also bought a French Baguette from our local grocery store to dip into the soup to truly get that Panera feeling. It's so easy to make and takes almost zero effort.  This recipe can also quickly become vegan as well, just use vegetable broth instead of chicken!

1 comment

  1. This recipe sounds and looks delicious! I'm looking for more comforting and easy meals to try now I'm back at university, and this is just perfect. I'll definitely be trying it out soon! Thanks for the recipe ☺️

    Beka | www.bekadaisies.com

    ReplyDelete

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