Spicy Slow Cooker Black Bean Soup

By sherryl61

Ingredients

• 2 pound dry black beans, soaked overnight
• 4 teaspoons diced jalapeno peppers
• 6 cups chicken broth plus 6 cups water
• 1 can (12-22 oz) tomatoes with green chiles
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 3/4 teaspoon ground black pepper
• 2 sprigs epazote (Mexican spice)
• 2 bay leafs (remove at end of cooking time)
• 2 packages Goya Sazon (I used no-salt variety to make it heart-healthy)
• 4-6 teaspoons fresh lime juice
• chopped cilantro for garnish
• sour cream for garnish (I used low-fat)
• shredded cheddar cheese (I used low-fat)

Details

Servings 12

Preparation

Step 1

1.Drain black beans, and rinse.

2.If using dried beans, combine beans and chicken broth in large pot and bring to rolling boil before transferring to slow cooker (this helps to tenderize the beans). I boiled then let them sit overnight in the hot stock.

3.Add jalapenos and tomatoes with green chiles. Season with garlic powder, chili powder, cumin, cayenne, pepper, hot pepper sauce, epazote, bay leafs and Goya Sazon.

4.Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

5.Immediately before serving, remove bay leafs and epizote.

6.Take 1/3 to 1/2 the beans and either mash or blend them and return this to pot.

7.Stir in cilantro and lime juice. Serve with sour cream and shredded cheddar cheese.

I like it with crusty bread and salad. I also make multiple batches and freeze it (omit lime juice and cilantro until reheating if freezing).