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This hearty, chunky bean soup is the ideal meal for any potluck, football watch party, or family dinner. 

Ivy Odom

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Credit: Southern Living

Recipe Summary test

active:
10 mins
total:
8 hrs 10 mins
Yield:
Serves: 4 (serving size: about 2 cups)
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The Southwestern flavors are strong in this warm and comforting soup. Everyone’s favorite kitchen appliance, the slow cooker, does all the work; you don’t even need to soak the beans, just put them in dry. Instead of a creamy black bean soup, this one is more brothy, like a savory stew. Make this a vegetarian soup by using vegetable broth instead of chicken broth. For a softer bean texture, be sure and add the tomatoes during the last hour of cooking. Set up a toppings bar with different cheeses, tortilla chips, green onions, avocados, etc., and let your guests fix their bowl of soup to fit their style.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans, poblano, broth, onion, carrot, chili powder, garlic, and cumin in a 6- to 8-quart slow cooker. Cover and cook on LOW 7 hours. Add fire-roasted diced tomatoes and salt to slow cooker, cover, and continue cooking on LOW until thoroughly heated, about 1 hour. Serve with choice of toppings.

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