Crock Pot Spicy Bean Soup
I love my crockpot. I honestly don’t know how I went so long without using a crock pot. It’s so great to be able to leave the house and come back to the entire house smelling of dinner that you didn’t spend the whole day in the kitchen preparing. One of my favorite things to make in the crock pot is spicy bean soup. I put everything in the crock pot Sunday morning and we come back from church to the smell of bean soup that my husband can then take to work throughout the week as part of his lunch. The base of this soup is home made bone broth which is SUPER good for you. But if you don’t have bone broth you can replace it with store bought chicken stock. Just pay attention to the ingredients in the broth. So many brands are packed with junk.
Here is my black bean soup recipe I make almost every Sunday. This recipe makes about 5 bowls of soup.
- 16 ounces dried black beans (soaked overnight)
- 1-2 TBS chopped jalapenos
- 6 cups of home made bone broth (You can use store bought but you wont get as many of the same health benefits. You can also use chicken OR beef. My hubby prefers beef but we don’t always have it on hand. I often do half and half.)
- 2 tsp garlic powder or 2 garlic cloves (I use the powder when I’m in a hurry before church on Sunday)
- 1 heaping TBS chili powder
- 1 heaping tsp ground cayenne pepper
- 1 heaping tsp ground cumin
- 1 tsp ground black pepper
1. Soak beans in filtered water in a large jar overnight. I like to use the big jar from the bulk jalapeno peppers I buy at SAMS club after they are done. It’s the perfect size.
2. In the morning place your drained soaked beans in the crockpot along with all the other ingredients.
3. Turn crock pot on high for 6 hours
4. Turn crock pot to low and cook 2 more hours.
5. I then separate into 5 glass bowls and put in the fridge for my hubby to take to work each day. You can serve it hot out of the crock pot as well. My husband likes to add shredded cheddar or Monterey Jack cheese on top as well. But it’s plenty good all by itself.
I just recently bought an Instant Pot Pressure/Slow Cooker. I make this soup in it rather than my old slow cooker which cracked and I had to throw away.
If you own an Instant Pot you will want to cook the soup on the slow cooker setting on “high” for 6 hours (you don’t need the additional 2 hours on low that your usual slow cooker would use).
You can use the Pressure cooker settings. Make sure the valve is set to “sealing”. Then click the “soup” button. Choose “high” and set the time for 7 minutes. When it’s done you can either use the “quick release valve” to let out all the pressure (CAUTION: I use an oven glove and keep my face and body away from the valve as I quickly switch the valve to “sealing” to “venting”. LOTS of steam will come out so stay back until all the steam has been released.) You can then open the lid. OR if I’m patient I wait until the pressure has been released on it’s own and the button on top has dropped before opening the lid.
You can add more or less spices depending on your taste. Another spice I like to add is smoked paprika when I have it in stock from Trader Joes. Mmmmm… good stuff!
Here is a bowl of soup I gabbed out of the fridge to photograph. These are the glass containers my husband brings to work so that he isn’t microwaving plastic.
*Some of the above links are affiliate links. Click here to learn more about affiliate links.