I’ve been wanting to make Black Bean Soup forever. I knew I wanted to make it in the slow cooker too.
So I went on a recipe search and found this Cuban Black Bean Soup from the Kitchn. The recipe was a great excuse to use the ham bone I’d frozen from Christmas.
My recipe search also yielded Pioneer Woman’s Black Bean Soup. Hers doesn’t use a ham bone. And it has no vinegar, like the other recipe does. But she did add some cumin and chili powder.
And neither recipe was for the slow cooker. Black beans cooked on top of the stove become creamy and smooth. In the slow cooker, this texture has to be forced a bit by pureeing some of the soup in a blender.
I ended up combining the two recipes I found, with my own thoughts on making it work for the slow cooker. The result was wonderful. It was even better the next day.
Here’s what you’ll need: [Read more…]