SPICY SLOW COOKER BLACK BEAN SOUP
This slow cooker soup combines black beans with fresh chorizo sausage and bell peppers. Serve it with sour cream and a nice chunk of bread.
Yield: Serves 6.
July 02, 2019
SPICY SLOW COOKER BLACK BEAN SOUP
Ingredients
- 1 1/2 cups dried black beans, rinsed and drained
- 4 1/2 cups cold water
- 1 tbsp canola oil
- 1 lb (0.5 kg) chorizo sausages, casings removed
- 2 cups diced onions
- 2 cups diced red bell peppers
- 1 cup diced yellow bell pepper
- 4 cloves garlic, finely chopped
- 4 tsp ground cumin
- 1 tbsp smoked paprika
- 6 cups no-salt-added chicken broth
- 2 tbsp fresh lime juice
- Salt and freshly ground pepper*
- Sour cream*
Directions
- Place beans in a large bowl. Pour cold water over beans. Cover and refrigerate overnight. Drain beans and set aside.
- Heat oil in a large non-stick frypan over medium heat. Add sausages and cook, stirring to break up sausages, until browned and cooked through. Add onions and bell peppers; sauté until vegetables are softened, about 8 minutes. Add garlic, cumin and paprika; cook, stirring, until fragrant, about 1 minute. Remove from heat.
- Combine beans and sausage mixture in a 5 quart slow cooker. Add broth; stir to combine.
- Cover and cook on high heat setting until beans are tender, about 6 hours.
- Place 1 cup of bean mixture in a blender; purée until smooth.
- Return puréed bean mixture to slow cooker and stir to combine. Stir in lime juice. Season to taste with salt and pepper. Serve topped with sour cream.
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Nutritional analysis per serving:
652 calories, 37 g fat, 37 g protein, 45.6 g carbohydrate, 10 g fibre, 1110 mg sodium
*Ingredient not included in nutritional analysis.