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.



  • 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*


  1. Place beans in a large bowl. Pour cold water over beans. Cover and refrigerate overnight. Drain beans and set aside.
  2. 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.
  3. Combine beans and sausage mixture in a 5 quart slow cooker. Add broth; stir to combine.
  4. Cover and cook on high heat setting until beans are tender, about 6 hours.
  5. Place 1 cup of bean mixture in a blender; purée until smooth.
  6. 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.
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.