Slow Cooker Shrimp and Black Bean Soup

slow cooker shrimp and black bean soup
  • Yield: 6
  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 5:00 h
  • Ready In: 5:15 h

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Slow cooker shrimp and black bean soup. Delicious Mexican soup with shrimp and black beans cooked in slow cooker.


  • 3 cans(14½ oz(435 g)) fat-free chicken broth
  • 2 cans(15 oz(450 g) each) black beans,rinsed and drained
  • 2 onions,peeled and chopped
  • 2 tomatoes,cut into wedges
  • 4 cloves garlic,peeled and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 8 oz(240 g) shrimp,peeled and deveined
  • slat and freshly ground black pepper,to taste
  • chopped fresh cilantro,as garnish


Step 1

In slow cooker,combine all ingredients,except seasoning,cilantro and shrimp. Cover and cook on high-heat setting for 4-5 hours. Add shrimp during last 15 minutes.

Step 2

Discard bay leaf. Season to taste with slat and black pepper.

Step 3

Ladle soup into a bowls. Sprinkle each bowl with chopped fresh cilantro.

Step 4

Serve hot.

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