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Black Bean Soup


from Johanna Sharp

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Rate this recipe 4/5 (1 Votes)


  • 3/4 cups chopped celery
  • 3 garlic cloves minced
  • 1 Tablespoon vegetable oil (I omit)
  • 3 (14.4 oz.) cans of chicken broth
  • 2-3 (15 oz.) cans black beans
  • 1 (16 oz.) jar salsa
  • 2 cans shredded chicken breast (I usually boil 2-3 chicken breast or use leftover chicken and shred it myself)
  • 1 cup long grain rice (microwave kind in the pouch)
  • 1 Tablespoon lime juice
  • 1 Teaspoon ground cumin



Step 1

Just throw it all in a crock pot and let it cook away, except the rice. Microwave the rice according to package directions. Add the rice 1-2 hours before serving.

Cook on low 6-8 hours.


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