Slow Cooker Pasilla Black Bean Soup

2017-03-27
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

Slow cooker pasilla black bean soup. Spicy soup with beans and vegetables cooked in slow cooker. Add 1-2 teaspoons chopped canned chipotle peppers in adobo sauce to this bean soup to get a hot and smoky flavor accent.

Ingredients

  • 4 cups (1 L) vegetable broth
  • 6 dried pasilla chiclies,steme and seeded,torn into pieces
  • 14 ½ oz (435 ml) can diced tomatoes,undrained
  • 15 oz (450 ml) can black beans,rinsed and drained
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 2 teaspoons minced jalapeno chili
  • 2 teaspoons minced garlic
  • 3/4 teaspoon dried oregano leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme leaves
  • salt and freshly ground black pepper

Method

Step 1

In a slow cooker,combine all ingredients,except seasoning. Mix well.

Step 2

Cover cooker and cook on high-heat setting for 4-5 hours or until beans are tender.

Step 3

Turn off slow cooker and open the lid. Season to taste with salt and black pepper. Ladle into soup bowls. Garnish with chopped fresh cilantro,if desired.

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