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Slow Cooker Black Bean Soup

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picture of black bean soup in a bowl with cornbread


This hearty soup is perfect for a chilly fall evening, your tailgate party, or holiday gathering.


  • 2 cloves garlic
  • 1 yellow onion
  • 2 ribs celery
  • 2 carrots
  • 1 lb. black beans (uncooked)
  • 1 cup salsa
  • 2 tbsp Spicy Dan-o’s
  • 4 cups vegetable broth
  • 2 cups water

Prep Time

30 Mins

Cook Time

4 Hours


  1. Mince the garlic, dice the onion and celery, and grate the carrots on a large-holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
  2. Combine the garlic, onion, celery, carrots, black beans, salsa, seasoning, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
  3. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft).

Guest contributed recipe by Caitlin in Louisville, KY.

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Sprinkle Generously.

Low Sodium
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