No-Soak Black Bean Soup

  • Yield 8 servings

This flavorful soup is perfect for a chilly winter's eve.

'This recipe is particularly easy, because you can use dried beans without soaking them. Slow cooker dinners are perfect for family gatherings. Plop the ingredients in the cooker right after breakfast, and don't worry the rest of the day about 'What am I going to take to Aunt Holly's house tonight?''


1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, cut into 1-inch pieces
7 garlic cloves, minced
1 pound dried black beans, rinsed and drained
5 cups water
3 cups reduced-sodium vegetable broth
2 (4-ounce) cans chopped green chilies, undrained
1 tablespoon ground cumin
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 dried bay leaves
1/2 cup sour cream
1/2 medium red bell
pepper, finely chopped
1/2 medium white onion, finely chopped
1/4 cup finely chopped cilantro


  1. Add olive oil to a 5-quart slow cooker and turn it to the highest setting. Stir in yellow onion and cook 5 minutes. Add green bell pepper, garlic, beans, water, vegetable broth, chilies, cumin, thyme, salt, pepper and bay leaves. Cover and cook on high at least 8 hours.
  2. Remove bay leaves. Before serving, blend with a hand mixer or hand-held submersible blender until the mixture is thick, with beans, onion and peppers visible.
  3. Ladle into soup bowls and top each serving with 1 tablespoon sour cream and 1 teaspoon each red bell pepper and white onion. Sprinkle with cilantro.

Recipe by Kimberly Hammond, Kingwood, TX



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