Crockpot Black Bean Soup

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I’ve been making this Crockpot Black Bean Soup since I lived in a ratty basement apartment on Lincoln Avenue in Oxford, MS… and that has been a while, my friend.

It’s one of my very favorite soups in all of the soup making world!

 

And it’s very, very easy to make.

I’ll post the actual recipe below, but here are the cursory beauty shots:

Start with 2 cans of black beans, 2 cups of chicken broth and 2 cups of water

 

Add some cooked cubed chicken… about 2 cups, or whatever you have leftover from whenever you last cooked chicken.

Add in 2 tsp minced garlic and 1 Cup of your favorite Salsa. Then salt and pepper to taste.

Cook on high for a couple of hours and then turn it down to low until you are ready to eat it.

Top with shredded cheese and ciliantro and avacado, if you have it.

I didn’t, but I had the cheese, so there ya go.

It’s about 2 minutes until lunch, and writing this post is totally making me salivate.

Here’s the actual recipe if you’d like to pull this together.

Crockpot Black Bean Soup

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Ingredients

• 2 cans black beans
• 2 cups cooked cubed chicken
• 2 cups chicken stock plus 2 cups water
• 2 tsp garlic
• 1tsp onion powder
• 1 cup Salsa
• Salt and Pepper to taste

Instructions

1. Combine all ingredients in your slow cooker.
2. Cook on high for 2 hours and then turn down to low until you are ready to eat.
3. Garnish with cheese, cilantro and avacado, if desired.

ENJOY!