Black Bean Soup Crock Pot Recipes

Steps:

• Drain black beans, and rinse.
• Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Steps:

• Combine all of the ingredients in a crock pot.
• Cover and cook on high for 4-6 hours.

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Steps:

• Soak beans overnight.
• Drain and rinse.
• Place in a pan, cover with water, and simmer on low for an hour.
• Drain beans.
• Place all ingredients except cornstarch in the crock pot.
• Cook on high for 4 hours.
• Use a slotted spoon to remove about 1 cup of cooked beans and ham.
• Place them in a blender with a little bit of the broth and puree.
• Return to crock pot.
• Combine cornstarch with cold water in a bowl and mix.
• Add to crock pot and mix.
• Cook for an another 30 minutes or until broth thickens.