For a richer flavor, consider using chicken or vegetable broth instead of water. A ham hock or smoked turkey leg can be added to the slow cooker for a smoky depth of flavor. Remove the ham hock or turkey leg before serving and shred any meat to add back to the soup. Serve this soup with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness. This soup freezes well, making it a great make-ahead meal.
Cuban Black Bean Soup in the Slow Cooker
-
PREP TIME10 mins
-
COOK TIME4 hrs 15 mins
-
TOTAL TIME4 hrs 25 mins
-
SERVING6 People
-
VIEWS39
Embark on a culinary journey to Cuba with this vibrant and flavorful black bean soup, slow-cooked to perfection. This recipe shuns processed ingredients in favor of fresh vegetables and aromatic spices, delivering a nourishing and deeply satisfying meal. Best of all, there's no need to soak the beans overnight!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Fiber8 g
-
Protein9 g
-
Saturated Fat1 g
-
Sodium804 mg
-
Sugar5 g
-
Fat3 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepRinse the black beans thoroughly, removing any debris or damaged beans. Place the rinsed beans in a saucepan and cover them with approximately 2 inches of water. Add the celery pieces and bay leaves to the saucepan. Bring the mixture to a boil over high heat. Continue to cook, adding more water as needed to keep the beans submerged, for 10 minutes. Drain the beans in a colander, discarding the celery and bay leaves.
02
StepWhile the beans are par-cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion, bell pepper, and carrot to the skillet. Sauté the vegetables until the onion becomes fairly translucent, about 5 minutes. Add the crushed garlic, salt, cumin, and red pepper flakes to the skillet. Cook for an additional 1 to 2 minutes, until the spices are fragrant.
03
StepTransfer the sautéed vegetable mixture from the skillet to the slow cooker.
04
StepAdd the can of fire-roasted diced tomatoes and water to the slow cooker. Stir in the par-cooked black beans and the remaining bay leaves. Cover the slow cooker with its lid.
05
StepCook on the Low setting for 6 hours, or on the High setting for 4 hours, or until the beans are tender enough to be easily mashed. Stir in the red wine vinegar. Taste the soup and adjust the seasonings as needed, adding hot pepper sauce to your liking.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Nat Graham
Apr 22, 2025The fire-roasted tomatoes really make a difference in the flavor. I'll never make black bean soup without them again!
Natalie Klein
Mar 13, 2025I found that 6 hours on low was perfect for my slow cooker. The beans were perfectly tender.
Leanna Shanahan
Mar 12, 2025This is my go-to black bean soup recipe now. Thanks for sharing!
Lucio Zboncak
Mar 10, 2025My family loved this soup! Even my picky eater had seconds.
Paige Green
Feb 25, 2025I love how easy this recipe is! I threw everything in the slow cooker before work, and dinner was ready when I got home.
Dolly Treutel
Feb 14, 2025So delicious and healthy! A great way to get more beans into our diet.
Devin Cremin
Dec 17, 2024I like to add a squeeze of lime juice at the end for a little extra zing.
Francesco Jacobson
Dec 14, 2024I added a smoked ham hock, and it gave the soup such a wonderful smoky flavor.