Slow Cooker Citrus Black Bean Soup

This soup is a great start to a dinner party. I don’t know about you, but before slow cooking I used to spend too much time in the kitchen at my parties. Using my slow cookers means I can hang out with my friends more. Now I even have enough slow cookers to make all the dishes for a dinner party!

Keep an eye out at thrift stores and yard sales to collect a few of your own. I got a Crockpot trio for my birthday this year and it’s awesome. If you live in a small apartment though,  you might want to skip it. It’s pretty huge and a pain to store.

Slow Cooker Citrus Black Bean Soup

Prep time: 10 minutes
Cooking Time: 8  hours

  • 1 lb dried black beans
  • 1-15 oz canned fire roasted diced tomatoes
  • 2 cloves garlic, minced
  • 1 Tb. Jerk Seasoning
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • 1 Tb. Liquid Smoke
  • 1 tsp garlic Tabasco (garlic Tabasco is less hot than regular)
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 Tb fresh cilantro, chopped

The night before: Put the dried beans in the slow cooker and add water until it’s about 3 or 4 inches above the beans. Cook on high overnight.

In the morning:  Turn the slow cooker to low. If the beans are too watery remove some of the liquid. Add the rest of the ingredients and cook on low for about 8 hours. Taste before serving and adjust spices as needed. Puree or not depending on your preference.

Top with more fresh cilantro and a tsp. of salsa.

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