Prepared in a variety of ways throughout Mexico, black bean soup always provides comfort. This low-and-slow version is seasoned with cumin and oregano and topped with browned chorizo. Avocado, pico de gallo, Cotija cheese and fresh cilantro add color and texture.
| Level: | Intermediate |
| Total: | 8 hr 30 min |
| Prep: | 25 min |
| Cook: | 8 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 1 1-pound bag dried black beans (about 2 cups), picked over and rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
- Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping
Instructions
- Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
- Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
- Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.
Nutrition Facts
| Calories | 622 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 37 milligrams |
| Sodium | 1362 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 22 grams |
| Protein | 42 grams |
Reviews
This is a great vegetarian black bean soup! I did add chorizo but that can always be served on the side for your friends that don’t eat meat. Delish!
Super easy. I added extra spices to customize it. Great base soup it’s all about the toppings.
This is so delicious and so customizable. Followed as written except the chorizo – I’m veg, so I tossed in a handful of spicy soy crumbles just because I had them. But the beans and the tasty broth they and the veggies make is the star! You could easily add sweet potatoes, or corn, chopped kale.. the options to customize are endless. We added all sorts of toppings, sour cream, avocado slices, fresh cilantro, salsa, shredded cheese, and tortilla chips! The crock pot does all the work for you, make it!
Perfect. Easy to make and delicious. No prep work at all and a great outcome