Slow Cooker Spicy Black Bean Soup

Slow Cooker Spicy Black Bean Soup


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Black beans are soaked overnight, then cooked all day in a slow cooker with chicken stock, diced jalapenos from a jar, cumin, chilli powder and cayenne pepper. This soup is a favourite in the south of America. Red kidney or pinto beans are interchangeable with black beans, if they are not available.


Serves: 6 

  • 500g dry black beans, soaked overnight
  • 1 tablespoon diced jalapeno peppers
  • 1.5 litres chicken stock
  • 1/2 teaspoon garlic powder
  • 3 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon hot pepper sauce

Preparation:10min  ›  Cook:6hours  ›  Ready in:6hours10min 

  1. Drain black beans and rinse.
  2. Combine beans, jalapenos, and chicken stock in a slow cooker. Season with garlic powder, chilli powder, cumin, cayenne, pepper, and hot pepper sauce.
  3. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

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