Black Bean Soup

Beans are usually fairly cheap and we like to eat them so I try to include them every week or every other week. The leftovers can be used up during the week for a variety of other things or they can be frozen for later.

You can cook them pretty much like Pintos but sometimes I like to add a few extras to them.

Black Bean Soup

Black Bean Soup


  • 1 lb. dry black beans
  • 6 c. water or chicken broth
  • 3 T. garlic, minced
  • 1 onion, diced
  • 1-2 bell peppers, diced (use different colors, if desired)
  • 1-2 t. chili powder
  • 1-2 t. ground cumin
  • salt and pepper to taste
  • ham hock, if available


Rinse and sort the beans. Presoak the beans by one of these methods:
  1. Place beans in a large pot and cover with warm water. Let soak overnight. -Or-
  2. Place beans in a large pot and cover with warm water. Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Let the beans soak for 1 hour.

After soaking place the beans in a colander and rinse well.

Place the drained beans in your crockpot.

Add water or broth, garlic, onion, peppers, and the ham hock.

Cook on low for 7-8 hours or on high 4-5 hours or until soft and tender.

Once the beans are soft you can add the seasonings.

Cover and cook another 30-45 minutes.

Serve plain or top with sour cream and cheese. Enjoy!

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