Slow Cooker Black Bean Soup
Slow Cooker Black Bean Soup

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, slow cooker black bean soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Black Bean Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Slow Cooker Black Bean Soup is something that I have loved my entire life.

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To get started with this particular recipe, we must first prepare a few components. You can cook slow cooker black bean soup using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Black Bean Soup:
  1. Take 1 lb Black beans
  2. Get 1 Onion
  3. Take 1 Red pepper
  4. Prepare 2 stalks Celery
  5. Prepare 8 clove Garlic
  6. Prepare 4 slice Bacon
  7. Take 1 lb Wiener sausages
  8. Prepare 1 tsp ☆ Cumin (powdered)
  9. Prepare 1 tsp ☆ Oregano (dried)
  10. Make ready 1/2 tsp ☆ Red pepper
  11. Make ready 2 leaves ☆ Bay leaf
  12. Make ready 1/8 tsp ☆ Baking soda
  13. Make ready 1200 ml ☆ Water
  14. Take 1 Salt and pepper
  15. Take 4 tbsp Fresh cilantro leaves (chopped)

Remove the bay leaves and serve with Greek yogurt, fresh cilantro, or chopped avocado if desired. Slow Cooker Black Bean Soup is made with dry beans and flavored with a ham hock. Flavorful and makes a wonderful hearty dinner. Black beans aren't used enough in recipes!

Instructions to make Slow Cooker Black Bean Soup:
  1. Remove any dirt from the black beans and soak them in a bowl of water (not listed) overnight.
  2. Coarsely chop the onion, paprika, and celery. Mince the garlic (or crush it in a garlic press). Cut the bacon into 1 cm wide small strips and the sausage into bite-sized pieces.
  3. Sauté all the ingredients from Step 2. Sauté the bacon and sausage first, then add the vegetables.
  4. In a 6 qt (a little less than 6 L) slow cooker, add the beans from Step 1 and the sautéed ingredients from Step 3, and all the ☆ ingredients. Cook on low for 6-7 hours, or high for 5 hours.
  5. Once the cooking time is done and the beans are tender, adjust the taste with salt and pepper. Lightly salt at this point since the soup may get saltier by simmering a little longer. Simmer for another 45 minutes.
  6. Adjust the taste again, lightly stir in the chopped cilantro at the end and it is done!
  7. These are called "large black beans" in Japan instead of the regular black beans (black soy beans). (They are closer to the beans used to make Chinese fermented black beans.)

Flavorful and makes a wonderful hearty dinner. Black beans aren't used enough in recipes! Whether you make this black bean soup, kielbasa black bean soup, or my refried black beans, your family will love it! Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.

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