Slow Cooker Black Bean Soup

In this black bean soup, I used stewing bones to flavour the broth and I added warm, aromatic, spices. I put everything in a slow cooker in the late afternoon and in the early evening I had this delicious soup for dinner.

Here’s my recipe.




  • 1 cup of dried black beans soaked overnight



  • 1 pound of stewing bones of your choice

  • 1 onion roughly chopped

  • 2 carrots sliced

  • 2 stalks of celery sliced

  • 1 cup of stewed tomatoes

  • 4 cloves of garlic minced

  • 1 bay leaf

  • 1 Serrano Chilli diced

  • 1 tablespoon of cumin

  • 3 cloves

  • 1 tablespoon of dried rosemary

  • 1 teaspoon of dried thyme

  • 1 teaspoon of dried mustard

  • black pepper to taste

  • salt to taste

  • water



  • I put all the ingredients in a slow cooker on high for 4 hours and covered it with water to the maximum level for my slow cooker. The flavours had melded together and  beans and vegetables were tender enough to eat but you can let it cook for longer if you want softer vegetables.







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