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To make this spicy black bean soup, gather these main ingredients: - 2 cups dried black beans, carefully rinsed and inspected for debris - 1 medium onion, diced into small pieces - 3 cloves garlic, minced finely - 1 red bell pepper, chopped into bite-sized pieces - 1 green bell pepper, chopped into bite-sized pieces - 2 jalapeño peppers, minced (remove seeds for milder flavor) - 4 cups vegetable broth, preferably low-sodium - 1 can (14 oz) diced tomatoes with green chilies, undrained - 2 tablespoons tomato paste for depth of flavor - 1 tablespoon ground cumin for earthiness - 1 tablespoon chili powder for spice - 1 teaspoon smoked paprika for a hint of smokiness - Salt and black pepper to taste Dress up your soup with these tasty garnishes: - Fresh cilantro, roughly chopped - Creamy avocado slices - Lime wedges for a zesty finish This soup is both vegetarian and vegan. If you want to make it gluten-free, check the broth label. You can swap dried black beans for canned ones, but remember to drain and rinse them first. If you're not a fan of heat, you can skip the jalapeños or use mild peppers instead. Enjoy making this dish your own! First, rinse the dried black beans in cold water. This removes dirt and stones. Check for any damaged beans. Next, chop your onion into small pieces. Mince the garlic finely, and dice the red and green bell peppers. For added heat, mince the jalapeño peppers, but you can remove the seeds for less spice. In your slow cooker, combine all the rinsed black beans, diced onion, minced garlic, chopped peppers, and minced jalapeños. Pour in the vegetable broth gently to avoid splashing. Add the canned diced tomatoes with their juice and the tomato paste. Sprinkle in the ground cumin, chili powder, and smoked paprika. Season with salt and black pepper to taste. Stir everything well to mix it up. Secure the lid on your slow cooker. If you choose the low setting, let it cook for 8 hours. If you are in a hurry, you can set it to high for about 4 hours. The beans should be tender when done. Once cooking is complete, use an immersion blender to blend the soup partially. This gives it a creamy texture while keeping some beans whole for a nice bite. Taste the soup and adjust the seasoning. Add more salt, pepper, or spices if needed. Serve hot, garnished with fresh cilantro, creamy avocado slices, and a lime wedge for zest. Enjoy your savory slow cooker spicy black bean soup delight! To boost the taste of your soup, use fresh herbs. Fresh cilantro adds a bright note. Consider adding lime juice for a zesty kick. For extra depth, add a splash of soy sauce. If you want more heat, toss in extra jalapeños. You can also try adding a dash of hot sauce before serving. Always rinse your dried black beans well before cooking. This removes dirt and debris. Soaking beans overnight can help speed cooking. If you skip soaking, just keep cooking them longer. Make sure to cover the beans with liquid while they cook. This helps them stay moist and tender. A reliable slow cooker is key for this recipe. Choose one with a good seal for even cooking. You will also need a sharp knife for chopping veggies. An immersion blender is great for blending the soup. If you don’t have one, a regular blender will work too. Just be careful when blending hot soup! {{image_4}} You can easily boost this soup with extra proteins. Adding chicken gives it a hearty feel. Use cooked, shredded chicken. Stir it in toward the end of cooking for best results. Quinoa is another great option. It cooks well in the soup and adds a nice texture. Just toss in 1 cup of rinsed quinoa with the other ingredients. The spice level of this soup is fun to control. If you want a milder flavor, remove the seeds from the jalapeños. This simple step cuts down on heat. For those who love spice, add more jalapeños or even a dash of hot sauce. You can also add a pinch of cayenne pepper for an extra kick. This soup is already a great fit for vegetarians and vegans. The base of black beans and veggies is filling. If you want to make it even heartier, swap vegetable broth for a richer flavor. Just ensure the broth is vegan. You can also add a splash of coconut milk at the end for creaminess. This adds a lovely twist while keeping it plant-based. After enjoying your spicy black bean soup, store leftovers in an airtight container. Let the soup cool to room temperature first. This helps keep the soup fresh. Keep it in the fridge if you plan to eat it within three days. To keep your soup longer, freeze it. Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Label the containers with the date. When ready to eat, thaw the soup overnight in the fridge. Reheat on the stove over medium heat until hot, stirring often. You can also use the microwave, but stir halfway through for even warming. Stored in the fridge, your spicy black bean soup lasts about three days. If frozen, it can stay good for up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Enjoy your delicious soup without worry! Yes, you can use canned black beans. Just rinse and drain them first. Reduce the cooking time. Cook for about 2 hours on low or 1 hour on high. This keeps the beans from getting too soft. This soup pairs well with several sides. Try serving it with: - Cornbread: Adds a sweet touch. - Rice: Helps balance the spice. - Tortilla chips: For a crunchy contrast. - Fresh salad: Brightens the meal. Each option complements the flavors and adds texture. To make the soup milder, you can: - Remove the seeds from the jalapeños. - Use one jalapeño instead of two. - Add more vegetable broth to dilute the spice. - Include a dollop of sour cream when serving. These changes help tone down the heat while keeping the flavor. Yes, you can make this soup in a regular pot. Start by soaking the beans overnight. Then, cook them in a pot with your other ingredients. Bring it to a boil, then simmer for about 1.5 to 2 hours. Stir often to prevent sticking. Adjust cooking time based on the beans' tenderness. In this article, we explored how to make a delicious Spicy Black Bean Soup. We covered the main ingredients, handy tips, and step-by-step instructions. I also shared ways to customize your soup for different diets and preferences. Remember, you can adjust spice levels and try out various proteins. Don’t forget to store leftovers properly for later enjoyment. This soup is not just tasty; it’s simple to make and offers lots of room for creativity. Enjoy your cooking adventure and the warm, heart-filled meals that follow!

Slow Cooker Spicy Black Bean Soup

Spice up your meal prep with this Fiery Slow Cooker Spicy Black Bean Soup! Packed with flavor from fresh vegetables, hearty black beans, and a kick of jalapeño, this recipe is both delicious and easy to make. Let your slow cooker do the work while you enjoy the savory aromas. Perfect for cozy nights or meal prep for the week! Click to explore the full recipe and bring some heat to your dinner table!
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Ingredients
  

2 cups dried black beans, carefully rinsed and inspected for debris

1 medium onion, diced into small pieces

3 cloves garlic, minced finely

1 red bell pepper, chopped into bite-sized pieces

1 green bell pepper, chopped into bite-sized pieces

2 jalapeño peppers, minced (remove seeds for milder flavor)

4 cups vegetable broth, preferably low-sodium

1 can (14 oz) diced tomatoes with green chilies, undrained

2 tablespoons tomato paste for depth of flavor

1 tablespoon ground cumin for earthiness

1 tablespoon chili powder for spice

1 teaspoon smoked paprika for a hint of smokiness

Salt and black pepper to taste

Fresh cilantro, roughly chopped, for garnish

Creamy avocado slices for serving

Lime wedges for a zesty finish

Instructions
 

Begin by thoroughly rinsing the dried black beans in cold water, picking out any stones or damaged beans to ensure quality.

    In your slow cooker, combine the rinsed black beans with the diced onion, minced garlic, red and green bell peppers, and finely minced jalapeños.

      Gently pour in the vegetable broth, taking care not to splash, and add the canned diced tomatoes—including all their juice—alongside the tomato paste.

        Sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper to taste. Stir the mixture well to combine all the ingredients.

          Secure the slow cooker lid in place and select the low cooking setting, allowing the soup to simmer for 8 hours, or opt for the high setting, cooking for about 4 hours, until the beans are nice and tender.

            Once cooking is complete, utilize an immersion blender to partially blend the soup, achieving a creamy consistency while leaving some beans whole for texture, if preferred.

              Taste the soup and adjust the seasoning as needed, adding extra salt, pepper, or spices to elevate the flavors.

                Serve the soup hot, beautifully garnished with a sprinkle of fresh cilantro, slices of creamy avocado, and a wedge of lime on the side for squeezing over each bowl, enhancing the dish's vibrant taste.

                  Prep Time: 15 minutes | Total Time: 8-9 hours | Servings: 6-8