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Crock Pot Black Bean Soup -TSLC

This hearty, healthy black bean soup is easily made in the crock pot or on top of the stove.  It makes a lot and freezes well.  I use black beans in dips, too.  They make a great soup served with cornbread.

1 pound package dried black beans

2 (14.5 ounce) cans chicken broth (can use beef broth or 1 can of each)

2 cups water

1 medium onion, finely chopped

1 green bell pepper, finely chopped (could use jalapeno or chili pepper)

2 cloves garlic, minced

1 ham bone or 1 cup cooked ham (could use salt pork or bacon, too)

2 bay leaves

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Pinch of cayenne or few drops of hot sauce

Wash beans and check to make sure there are not any bad ones in the package.  Cover with water and soak overnight. Next morning, rinse the beans and put in crock pot. Add chicken broth, water, onion, green pepper, garlic, seasoning meat (whatever kind you are using), bay leaves, cumin, chili powder, salt and pepper, hot sauce or cayenne.  Cook on low for 7 to 8 hours or high 4 to 5 hours.  If cooking on top of the stove, bring to low boil and cook until beans are tender.  If you like thicker beans you can remove some and mash up and return to pot or crock pot.  Garnish with salsa, sour cream, green onions and cheese or whatever you like. Makes about 2 quarts. I make this in my 3 quart crock pot and it is about 3/4 full.  Enjoy!

Note:  You can add corn and tomatoes with green chilis to the pot or add them later if you don’t want them in the entire amount. I like to divide the beans up in separate containers and freeze some for dips or to use in other soups.   You could make half this recipe, too.

If you like this recipe, you might also like my recipe for Corn Chowder.

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One Response

  1. Made the cabbage soup last night and it was wonderful. Can’t wait to try this recipe.

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