Description
This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Ingredients
- 1 pound dry black beans, soaked overnight
- 4 teaspoons diced jalapeno peppers
- 6 cups chicken broth
- ½ teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ¾ teaspoon ground black pepper
- ½ teaspoon hot pepper sauce
Instructions
- Drain black beans
- and rinse.
- Combine beans
- jalapenos
- and chicken broth in a slow cooker. Season with garlic powder
- chili powder
- cumin
- cayenne
- pepper
- and hot pepper sauce.
- Cook on High for 4 hours. Reduce heat to Low
- and continue cooking for 2 hours
- or until you are ready to eat.
Prep Time: 5 mins
Total Time: 6 hrs 5 mins
Servings: 6