I’m excited to share my black bean potato soup recipe with you. This hearty, slow-cooked soup is full of flavor and perfect for a cozy day.
Level: Easy
Total Time: 8 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 8 hours
Yield: 6 servings
I love making black bean potato soup because it’s both filling and simple. The slow cooker does all the hard work by blending the flavors slowly, so every spoonful is rich and satisfying. It’s a great meal for busy days when you want something delicious waiting for you at dinner time.
Description
In this recipe, I use everyday ingredients like black beans, diced potatoes, and a bit of cooked ham to create a comforting bowl of soup. The blend of spices such as cumin, oregano, thyme, and a hint of cloves gives the soup a warm, inviting flavor. With just a few steps, you can enjoy a meal that feels like a warm hug on a chilly day.
Ingredients
• 15 oz can black beans, rinsed and drained
• 2 cups diced peeled potatoes
• 8 oz cooked ham, diced
• 6 cups beef broth
• 1/4 cup dried minced onion
• 4 oz can diced jalapeño peppers, drained
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/8 tsp ground cloves
Directions
- Prepare Your Ingredients:
Rinse and drain the black beans. Dice the peeled potatoes and the cooked ham. Mince the garlic and set aside the dried minced onion. - Combine in the Slow Cooker:
Add the black beans, diced potatoes, ham, beef broth, dried minced onion, diced jalapeño peppers, garlic, cumin, oregano, thyme, and ground cloves to a 4-quart slow cooker. Stir everything together until well mixed. - Slow Cook:
Cover the slow cooker, set it to low, and let it cook for 8 hours. This long, slow cooking process allows the flavors to meld beautifully. - Final Stir and Serve:
Once the soup is done, give it a good stir to blend the flavors even more. Taste and adjust the seasoning if needed, then ladle the soup into bowls and serve hot.
Process Details
• Preparation: I start by making sure the black beans are rinsed well and the potatoes are evenly diced. This ensures that every bite has a good mix of flavors.
• Slow Cooking: Adding all ingredients into the slow cooker and letting them cook on low for 8 hours allows the soup to develop a deep, rich taste as the ingredients slowly blend together.
• Finishing Touch: A final stir before serving ensures that all the spices and ingredients are perfectly mixed for a smooth and hearty soup.
Tips for Success
• Even Chopping: Dice the potatoes into similar sizes so they cook evenly.
• Rinse Well: Rinse the black beans thoroughly to remove any extra sodium or residue.
• Adjust Thickness: If you prefer a thicker soup, you can mash some of the potatoes with the back of a spoon during the last hour of cooking.
• Season to Taste: After cooking, taste the soup and add a pinch of salt or pepper if needed.
• Low and Slow: The slow cooking process is key to a flavorful soup, so avoid the temptation to rush it.
Serving Ideas
• With Bread: Serve the soup with a slice of crusty bread or a warm roll to soak up the delicious broth.
• Toppings: Consider adding a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.
• Side Salad: Pair it with a simple green salad to add a fresh, crisp contrast to the warm, hearty soup.
Nutrition Info (Approximate per Serving)
• Calories: 320
• Fat: 9 g
• Carbohydrates: 45 g
• Protein: 20 g
I believe this black bean potato soup is a wonderful, comforting dish that’s easy to prepare and full of flavor. With its simple ingredients and slow-cooked goodness, it’s a meal that warms you from the inside out. I hope you enjoy making and sharing this soup as much as I do!
