Spicy Black Bean Soup

Posted: October 18, 2011 in Uncategorized

I’ll just go ahead and say it.

I. Love. This. Recipe.

Even my picky picky boyfriend, who is typically loathe to put anything into his mouth that isn’t…

a) deep fried

b) a sandwich


c) loaded with onions

…is a fan.

I’m just beginning to discover the joy of spicy foods. We never ate them when I was growing up.

I’m also just beginning to discover the joys of a slow cooker (thanks Ladypants!!) which I’ve also never had before. I popped that baby out of the box last Christmas and slow cooked like I had never slow cooked before. (Which wasn’t hard to accomplish, since I was starting from zero). All summer I’ve been fiending for fall, because fall just feels like a more appropriate time to bust out the slow cooker recipes.

Fall has arrived.

Spicy Black Bean Soup:


1 pound spicy chorizo

1 red bell pepper, diced

1 green bell pepper, diced

2 cups tomato, chopped

2 cups celery, chopped

2 cans (30 oz) black beans, low sodium, drained and rinsed

30 oz fat free chicken broth

1 tsp each garlic salt, onion powder, and cumin

1 tbsp fresh cilantro, chopped

1 lime

salt and pepper to taste


1 small onion, diced

Tabasco sauce, or other spicy additions

optional toppings:

fat free sour cream, shredded fat free cheddar cheese

fresh diced tomato




Crumble chorizo (removing from casing if necessary) into a large skillet and brown, about five minutes. Stir in bell pepper and celery and cook until slightly soft, about an additional three minutes. [If you’re an onion lover, add 1 small onion, diced, here].

Add beans, tomato, chicken broth, and spices to slow cooker. Add chorizo/pepper mixture. Slow cook on high for four hours, or low for 6 hours. Add cilantro, lime juice and salt and pepper. Using a stick blender, roughly blend for about 30 seconds (the goal here is not a smooth puree, just enough of a puree to allow the beans to help thicken the mixture. This essentially replaces butter, cream, and other heavy thickeners, and is part of what makes this soup so amazing to me…it’s healthy, but tastes like it shouldn’t be!) If you don’t have a stick blender, just transfer about 1/3 to 1/2 of the mixture to a regular blender, puree, and add back to the mixture. ((Then go buy a stick blender. They’re amazing!))

Replace lid and allow to cook for another half hour, long enough for flavors to blend.

Serve topped with 2 tbsp fat free sour cream, fresh diced tomato, fresh cilantro, and/or 2 tbsp shredded fat free cheddar cheese. This makes amazing leftovers, if it lasts that long…



And perfect in my bowl.


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