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This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Ingredients
- 1 pound dry black beans, soaked overnight
- 4 teaspoons diced jalapeno peppers
- 6 cups chicken broth
- ½ teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ¾ teaspoon ground black pepper
- ½ teaspoon hot pepper sauce
Directions
Step 1
Drain black beans, and rinse.
Step 2
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Step 3
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Cholesterol5mg | 2% |
| Sodium1012mg | 44% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber12g | 44% |
| Total Sugars3g | |
| Protein18g | |
| Vitamin C1mg | 7% |
| Calcium102mg | 8% |
| Iron4mg | 24% |
| Potassium1170mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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