Slow Cooker Black Bean Soup
This slow cooker black bean soup has a delcious twist - apples!
Servings 8
Calories 389kcal
Equipment
Ingredients
- 8 cups water
- 1 pound dried black beans rinsed and picked through
- 6 ounces bacon chopped
- 1 onion finely choppped
- 5 cloves garlic minced
- 4 ribs celery finely chopped
- 4 cups chicken stock
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons ginger finely chopped
- ½ teaspoon ground allspice
- 3 dried bay leaf
- 3 apples tart, peeled, cored, cut into ¼ inch dice
- 2 tablespoons fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 ½ teaspoons salt
- fresh ground black pepper
- 2 teaspoons apple cider vinegar or sherry vinegar
- 2 tablespoons maple syrup or brown sugar
Instructions
- The night before, place the black beans in your slow cooker and cover with water. Let soak overnight.
- Brown the bacon in a skillet until crisp and cooked through. If there is a lot of bacon fat, you can drain some of it. Add the garlic, onion, and celery and stir to coat with the bacon drippings.
- Add more chicken stock to the slow cooker to bring it up to about 8 cups of liquid. Add the bacon mixture to the slow cooker.
- Add the pepper flakes, ginger, allspice, and bay leaves.
- Cook on low for 8 hours.
- Combine the apple, thyme, rosemary, salt, pepper, vinegar, and maple syrup. Continue to cook for 30 minutes to another hour. You can cook it longer, the apples will soften more.
Notes
If using dried herbs, use about ⅓ of the fresh.
Nutrition
Calories: 389kcal | Carbohydrates: 56g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 784mg | Potassium: 1196mg | Fiber: 11g | Sugar: 14g | Vitamin A: 279IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 4mg