Slow Cooker Pasilla Black Bean Soup Recipe

Slow cooker pasilla black bean soup recipe. One of the best things about this soup is that it’s easy to make. You chop up all the veggies and dump them in, then let it cook on high for 5 hours. That’s it!

What Makes This Black Bean Soup So Unforgettable?

The pasilla pepper is the key ingredient in this black bean soup. It’s the spicy and smoky flavor that makes this soup so unforgettable.

Pasilla peppers are grown in New Mexico, where they are known for their distinctive flavor profile. They are larger than other peppers and have dark, wrinkled skin. The flesh inside is a bright red color with a slightly sweet taste.

The most important part of this recipe is the broth, which is made from dried pasilla peppers, garlic cloves, thyme sprigs, cumin seeds, and salt. The broth adds a lot of flavor to the soup without being too overpowering or spicy at all.

Try this Super-Powerful Pasilla Black Bean Soup Recipe Today to Satisfy Your Family’s Heating Hormones

This easy-to-make, slow cooker soup is a delicious way to satisfy your family’s appetite for a warming, nutritious meal.

The best part about this recipe is that it can be made in advance and then ready when you need it. So whether you’re looking for something to make for dinner tonight or lunch tomorrow, this recipe will be perfect.

Slow Cooker Pasilla Black Bean Soup Recipe

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Ingredients

• 4 cups (1 L) vegetable broth
• 6 dried pasilla chilies, 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