Food and Recipes Recipes Slow-Cooker Black Bean Soup 5.0 (2) Add your rating & review This hearty, chunky bean soup is the ideal meal for any potluck, football watch party, or family dinner. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Southern Living's editorial guidelines Published on December 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 10 mins Total Time: 8 hrs 10 mins Yield: Serves: 4 (serving size: about 2 cups) 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 1 pound dried black beans 1 medium (about 2 1/2 oz.) poblano chile, seeded and chopped (about 1/3 cup) 6 cups chicken broth 1 cup chopped white onion (from 1 medium onion) 1/2 cup chopped carrot (from 1 large carrot) 1 tablespoon chili powder 2 teaspoons finely chopped garlic (from 2 garlic cloves) 1 teaspoon ground cumin 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained 1 teaspoon kosher salt Toppings: sour cream, avocado slices, fresh cilantro leaves, chopped fresh tomatoes, black pepper Directions 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. Rate it Print