Slow Cooker Citrus Black Bean Soup

This is on of the recipes I made for my dinner party last weekend. I thought it turned out pretty well, but I was a little heavy on the garlic. I’ve corrected that in the recipe below.

You could also make a flavored sour cream by mixing in salsa verde  or even a single spice like chipotle powder.

Slow Cooker Citrus Black Bean Soup

  • 1 lb dried black beans (or use canned and skip overnight cooking)
  • 1 15 oz canned tomato puree or diced tomatoes (roasted if you can find them)
  • 2 cloves garlic, minced
  • 1 Tb. Jerk Seasoning
  • 1 tsp cumin
  • 1 tsp chipotle powder or other chili powder
  • 1 Tb. Liquid Smoke
  • 1 tsp garlic Tabasco
  • 1 lime juiced
  • 1 orange juiced
  • 1 Tb cilantro, chopped

The night before you want to eat the soup, put the dried beans in the slow cooker and add water until the beans are covered by 3 or 4 inches. Cook on high overnight.

In the morning add the rest of the ingredients and cook on low 5 – 9 hours.  Serve with a dollop of sour cream and a few baked tortilla chips.

Slow Cooker Thursday

It’s slow cooker Thursday!
See other great recipes at Diary of a SAHM


6 Responses

  1. Sounds great! Thanks for sharing.


  2. I love black bean soup but have never made it. Now I will – thanks!

  3. YUM, thanks for sharing.

  4. […] Tuesday: Citrus Black Bean Soup […]

  5. Wow, what a great twist on plain jane black bean soup. Cant wait to try it!!

  6. […] was very simple, since Husband had school: we made a version of this Slow Cooker Citrus Black Bean Soup, making substitutions according to what we had on hand.  Everything we made today was with […]

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