Slow-Cooked Spicy Black Bean Soup


  • Three 15-ounce cans black beans, rinsed and drained
  • One 14 ½-ounce can diced tomatoes
  • One 4-ounce can diced green chillies
  • cloves garlic, minced
  • 16  ounces  low-sodium chicken broth
  • 1/2  cup  cooked ham, diced (optional)
  • 1/2  large onion, diced (optional)
  • 1  cup  corn (optional)
  • 1/3  carrots, chopped (optional)
  • 1/3  cup  celery, chopped (optional)
  • 1  tablespoon  chilli powder
  • 1  teaspoon  cumin
  • 1  teaspoon  cayenne
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  jalapeño pepper flakes
  • 1  teaspoon  habanero hot sauce, or to taste
  • large bay leaf



In a large slow cooker, mix the together black beans, diced tomatoes, green chillies, garlic, and chicken broth. If using, add the optional ingredients.

In a bowl, mix together the spices and add to the soup mixture. Then, add the hot sauce and bay leaf. Cook on low for 4 hours. Serve hot.

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