Creamy Black Bean Soup

Ingredients:

  • 4 cups dried beans, soaked overnight
  • 10 cups of water
  • 1- 7oz can pickled jalapenos
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 4 tsp of salt or to taste

Instructions:

After you have soaked your beans overnight, drain and rinse them thoroughly.  Add them to a crockpot with 10 cups of water, onion powder, garlic powder, and the can of pickled jalapenos with the juice and all. Put the lid on and cook on high for 10-11 hours or until the beans are very soft. 

Once done carefully transfer the beans to a blender, you will have to do this in 2 batches. Then add 1 cup of the bean liquid from the crock pot at a time, and blend. Keep adding liquid until you get the creamy consistency and thickness you desire.  Then salt to taste. 

I like to serve this with lime, cilantro, pickled onions, and a little avocado.  It goes great over rice!

*This makes a lot and freezes great! 

Servings:

Makes 14-16 servings.

Check out my youtube channel for this recipe and more: Maximum Weightloss Meals

11 Comments

  1. Stacey Triller on January 19, 2021 at 10:09 am

    I used your recipe, but used fat free refried beans that I had on hand. It was delicious!

    • Emily on January 29, 2021 at 7:03 pm

      You put refried beans into the crockpot?

  2. Kaley on January 19, 2021 at 10:14 pm

    When you made it in the instant pot how did you adjust the recipe?

  3. Beth on January 22, 2021 at 7:31 pm

    An immersion blender would work, too 🙂

  4. Denise on January 23, 2021 at 12:01 pm

    Made this last night for the family. It was a great big hit. And so simple and easy (my favorite). I served it with chopped red onions, cilantro, pickled jalapenos, and lime. It would have been next level with avocados but I was out. Thanks for the inspiration!

  5. Becca on January 27, 2021 at 12:50 pm

    How different would this be to make in an instant pot? I no longer have a slow cooker and the iPot function is more of a keep warm.

    • Emily McCrary on April 14, 2021 at 9:38 am

      I do it in the instant pot and it comes out great. Just use the bean function.

  6. Sopalla on April 12, 2021 at 7:38 pm

    Can I make this with canned beans?

  7. Kimberly Hall on April 15, 2021 at 6:06 pm

    Just got home from work to the delicious smell of creamy black bean soup cooking in my crockpot .
    So looking forward to have a bowl with rice for dinner..
    Just had to have a taste before adding the beans to my vitamix ohhhh so good!!!!

  8. Kelly on April 18, 2021 at 7:23 pm

    I made this exactly as directed except instead of a jar of jalapeños I used 2 regular sized cans of Ro⭐️Tel Diced Tomatoes & Green Chiles and a small can of diced green chiles. It’ was fantastic. Next time though I will reduce the amount of water because it was too thin since I added the tomatoes. I already have some more beans soaking to make more. So so good.

  9. Tomate Frito | Plantiful Kiki on April 21, 2021 at 4:57 pm

    […] pulses. You still want it to have some texture so do not overblend.  Enjoy on tostadas , or in the Creamy Black Bean Soup (link), or with the Cheesy Vegan Chile […]

Leave a Comment