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.

Ivy Odom


Southern Living

Recipe Summary

10 mins
8 hrs 10 mins
Serves: 4 (serving size: about 2 cups)


Ingredient Checklist


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.