Southern Living
Active Time
10 Mins
Total Time
8 Hours 10 Mins
Yield
Serves: 4 (serving size: about 2 cups)

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

How to Make It

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.