Slow-Cooker Black Bean Soup

Name: Slow-Cooker Black Bean Soup
Total time: 8 min
Ingredients: 1 pound dried black beans; 1 medium (about 2 1/2 oz.) poblano chile, seeded and chopped (about 1/3 cup); 6 cups chicken broth; 1 cup chopped white onion (from 1 medium onion); 1/2 cup chopped carrot (from 1 large carrot); 1 tablespoon chili powder; 2 teaspoons finely chopped garlic (from 2 garlic cloves); 1 teaspoon ground cumin; 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained; 1 teaspoon kosher salt; Toppings: sour cream, avocado slices, fresh cilantro leaves, chopped fresh tomatoes, black pepper

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Total: 8 hours, 10 minutes

Servings: 3

Author : Ivy Odom

Place beans, poblano, broth, onion, carrot, chili powder, garlic, and cumin in a 6- to 8-quart slow cooker. Cover and cook on LOW 7 hours. Add fire-roasted diced tomatoes and salt to slow cooker, cover, and continue cooking on LOW until thoroughly heated, about 1 hour. Serve with choice of toppings.

Slow-Cooker Black Bean Soup

Total: 8 hours, 10 minutes

Servings: 3

Author : Ivy Odom

Ingredients

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