Black Bean Soup

Black Bean Soup


VARIATION Vegetarian Chili Double quantity: • Onion, garlic, carrot and celery Add: • One yellow and one red pepper, seeded and diced • 1 teaspoon paprika along with other seasonings Increase seasonings as follows: • 2 teaspoons ground cumin • 2 teaspoons dried, crushed oregano • 1 tablespoon chili powder Replace: • One can of the black beans with: 1 (15.5-ounce) can each of red kidney beans and chickpeas, drained. • Broth with 2 cups tomato juice Cooking Directions: Prepare as indicated in the recipe. Serve with: white or brown rice. Garnish with sliced scallions, shredded cheddar cheese and sour cream

  • 4


  • Very easy


  • Prep time


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green pepper, seeded and diced small
  • 1 carrot, diced small
  • 1 celery stalk, diced small
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried, crushed oregano
  • ½ teaspoon chili powder
  • Black pepper, to taste
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (15.5-ounce each) cans black beans, drained
  • 3 cups chicken or vegetable broth
  • 1 bay leaf


Add oil to the cooking pot. Select the Brown/Sauté setting. Set temperature to 320F. Use the preset cooking time. Press Start/Stop button. When oil is hot, add the onions, garlic, green pepper, carrot and celery. Cook 7-8 minutes or until the vegetables are soft. Season with salt to taste. Add the cumin, oregano and chili powder. Cook, stirring, for 1 minute. Season with black pepper to taste. Add the diced tomatoes, black beans, broth and bay leaf. Stir well. Press Start/Stop button. Cover pot with the lid. Select the Slow Cooker, LO settings. Set cooking time for 6 hours. Press Start/Stop button. Do not remove the lid while slow cooking. When done cooking, press Start/Stop button and adjust seasoning with salt and pepper. To thicken the soup, gently mash some of the beans with the back of a wooden spoon against the sides of the pot.