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Crockpot Black Bean Soup

This slow-simmered black bean soup combines dried black beans, vegetable broth, onion, garlic, and smoky chipotle peppers to create a thick, hearty dish with a smoky depth. The gentle crockpot cooking results in a creamy, comforting texture, with flavors that deepen and mingle over hours, finished with a bright squeeze of lemon and a drizzle of olive oil for a glossy, vibrant finish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried black beans rinsed and soaked overnight or quick soaked
  • 4 cups vegetable broth preferably homemade, low-sodium
  • 1 onion chopped roughly
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 piece chipotle pepper in adobo sauce chopped, start with half if milder heat preferred
  • to taste salt and pepper adjust after cooking
  • 1 lemon lemon freshly squeezed juice, added at the end
  • 1 tablespoon olive oil for finishing
  • a handful cilantro chopped, optional for garnish

Equipment

  • 6-quart crockpot
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Ladle

Method
 

  1. Rinse the dried black beans thoroughly and soak them overnight in plenty of water, or do a quick soak: boil for 5 minutes, then let sit for 1 hour. Drain well.
  2. Add the soaked beans to your crockpot along with the vegetable broth, chopped onion, and minced garlic.
  3. Stir in the smoked paprika, cumin, and chopped chipotle pepper, ensuring the spices are evenly distributed among the beans and broth.
  4. Cover and set the crockpot to low, cooking for about 8 hours, or on high for 4 hours, until the beans are tender and starting to break down, filling your kitchen with a smoky aroma.
  5. Once cooked, use a spoon or potato masher to mash some of the beans directly in the pot, thickening the soup and giving it a creamy, hearty texture.
  6. Taste the soup and add salt and pepper as needed, adjusting the seasoning to your preference.
  7. Squeeze in freshly grated lemon juice and stir in a tablespoon of olive oil to brighten and add richness to the soup.
  8. Ladle the hot soup into bowls, garnish with chopped cilantro if desired, and serve immediately for a warm, comforting meal.

Notes

For a smoother texture, blend part of the soup with an immersion blender before serving. Adjust spice levels by adding more chipotle or lemon for brightness. Leftovers can be stored in airtight containers in the fridge for up to 4 days and reheated gently.