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Creamy Slow Cooker Black Bean Soup

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Cheers to another crockpot recipe! Cheers to not having to slave over the stove for hours on end! Cheers to all the busy moms out there who don’t have time for all that cooking shenanigans. Cheers because this recipe is for you!

I’m not a busy mom just yet but I love simplicity, and I want to try and make at least one crockpot meal a week for the winter! It’s so nice to throw all the ingredients into the crockpot and have dinner ready when you walk in the door! It makes your house smell so yummy and not only that, you are left with only a few dishes to clean up once you are done! What’s your favorite crockpot meal? This soup I was able to share with my girlfriends, Tiffani and Nicole, who came over for dinner last night. I really do love a weekday dinner date with friends. It just helps to break up the week! Anyone else agree?

Now if you decide to make this black bean soup, there is one step that is necessary before throwing everything into the crock pot – soaking the dry beans! If you don’t want to soak your beans over night, you can place them on the stove top, bring them to a boil, turn off the heat and let them soak for 1 hour in the hot water. Again, let me repeat…this step is crucial! I kinda skipped out on this and although my soup turned out fantastic, it took a bit longer to cook. I thought it would never to be ready and neither did Joe! Also, if you don’t want to use dried beans, you could always use canned black beans and you wouldn’t have to worry about hard beans. Nothing like taking a bit of the soup and almost breaking a tooth off! So to get to the good stuff, the recipe…


Creamy Slow Cooker Black Bean Soup


Adapted from Eating Well


  • 2 1/2 cup dried black beans
  • 1 Tbsp olive oil
  • 1/4 cup mustard seeds
  • 2 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp cardamom seeds
  • 1 large onion, chopped
  • 1 lb mushrooms, chopped
  • 6 tomatillos, diced (found by tomatoes)
  • 1/2 jalapeño, seeds and ribs removed, diced
  • 1/4 cup water
  • 5 cups vegetable/chicken broth
  • 6 oz can tomato paste
  • 1 Tbsp green chilies (found in Mexican section of store)
  • 1 Tbsp sugar


  • sour cream
  • green onions
  • shredded cheese


  1. Soak beans over night in water or place beans in pot with 2 quarts of water and boil for 2 minutes, then let stand in hot water for 1 hour (very, very important!!)
  2. In Dutch oven, on medium heat, place olive oil, mustard seeds, chili powder, cumin and cardamom seeds. Let mixture begin to sizzle.
  3. Add onion, mushrooms, tomatillos, jalapeño and water cooking for 5 minutes or until vegetables start to soften and break down.
  4. Add broth, tomato paste, green chilies and sugar stirring well and cooking another 5 minutes.
  5. In slow cooker, place “softened” beans in first and top with hot mixture from Dutch oven.
  6. Turn on high and cook for 8 hours or until the beans become creamy (could take a bit more time).
  7. Top with cheese, sour cream and chopped green onions.
  8. ENJOY!





About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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