This Southwest-Style Slow Cooker Bean Soup is a bold, zesty delight. Packed with black beans, corn, tomatoes, and smoky spices, it’s an easy crockpot recipes slow cooker meal—perfect for a hearty, flavorful bowl that brings Southwestern flair to your table.
Recipe Tips and Tricks
Use canned beans and corn—rinse well to cut sodium and save time; no soaking needed. Add spices early—they deepen in flavor over hours; toast them lightly first for extra kick. Chop veggies evenly—they cook uniformly and blend into the broth. Stir gently—overmixing breaks beans. Check broth consistency—add more if it thickens too much; slow cookers vary.
Why You’ll Love This Recipe
Get ready to spice up your dinner with a bowl of bold, Southwestern goodness with this Southwest-Style Slow Cooker Bean Soup—it’s a crockpot recipes slow cooker standout that’s about to become your new favorite way to enjoy a hearty, flavorful meal! This soup is a zesty, vibrant masterpiece: tender black beans and sweet corn simmer with juicy tomatoes, smoky spices like cumin and chili powder, and a rich broth that’s bursting with Southwest flair—all while your slow cooker does the work, letting you kick back until it’s time to dig in. It’s the ultimate hands-off meal—just toss everything in, let it bubble away, and come back to a kitchen filled with an irresistible aroma and a soup so delicious it feels like a fiesta in every spoonful, with every bite delivering creamy beans, crunchy corn, and that warm, spicy kick that’s pure comfort food with a twist. Whether you’re craving a hearty dinner on a cool night, prepping a crowd-pleaser for a gathering, or just want an easy recipe that’s big on taste and effortless joy, this one’s an absolute winner—bold, satisfying, and guaranteed to make every bite a delightful, stress-free treat that keeps you coming back for more!
Southwest-Style Slow Cooker Bean Soup
Southwest-style bean soup with corn, spices—slow cooker bold.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for a Southwestern Soup Fiesta: Alright, let’s dive into this zesty soup adventure—grab your slow cooker, a can opener, a cutting board, a sharp knife, and a big spoon! This Southwest-style bean soup is about to fill your home with bold, spicy vibes. Picture that hearty, colorful bowl—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beans with Quick Ease: Grab your 2 cans (15 oz each) of black beans—pop them open with your can opener, feeling that satisfying click as the lids release. Pour them into a colander and rinse them well under cold water, washing away the salty liquid—imagine those shiny beans ready to soak up all that Southwestern flavor!
- Drain the Corn for Sweet Crunch: Take your 1 can (15 oz) corn kernels—open it up and pour it into the colander with the beans, giving it a quick rinse and drain to ditch any extra liquid. Picture those golden kernels adding a sweet pop to your soup—set them aside and feel the excitement building!
- Chop the Onion for Savory Depth: Take your medium onion—peel off that papery skin, rinse it under water, and dice it into small, ¼-inch pieces with your knife. Imagine that sweet, aromatic goodness blending into the broth—pile it up on your cutting board and take a deep whiff of that fresh onion scent!
- Dice the Bell Pepper for Vibrant Zest: Grab your medium green bell pepper—rinse it, slice off the top, scoop out the seeds, and dice it into small, ¼-inch pieces on your cutting board. Picture those bright green bits adding sweetness and crunch to your soup—set them aside with the onion, building that Southwestern base!
- Layer the Slow Cooker with Bold Flavors: Open your slow cooker—pour those rinsed black beans and corn in first, spreading them out evenly across the bottom. Add your diced onion and green bell pepper on top—imagine them all cozying up together! Pour in 1 can (14.5 oz) diced tomatoes with the juice—picture that tangy richness sinking in!
- Season and Pour the Broth for Southwest Magic: Sprinkle 1 tsp ground cumin and 1 tsp chili powder over the veggies—imagine those smoky, spicy notes waking up the dish! Pour in 4 cups vegetable broth, watching it cover everything by an inch or so—give it a gentle stir with your spoon to mix it all up, picturing that hearty broth coming to life!
- Set the Slow Cooker and Relax: Pop the lid on tight—plug in your slow cooker and set it to low for 6-8 hours if you’re in for a slow, deep simmer, or high for 3-4 hours if you’re craving it sooner! Hit start and step away—imagine the kitchen filling with that warm, spicy aroma while you chill!
- Check the Soup for Perfect Balance: When the time’s up, lift the lid—inhale that zesty, Southwestern scent and grab your spoon to give it a taste. The beans should be tender—stir gently and check the broth’s thickness; add a splash of broth or water if it’s too thick. Taste and adjust with salt and pepper—picture that vibrant goodness ready to serve!
- Serve Up Your Spicy Soup Delight: Ladle that steaming soup into bowls—pile it high with beans, corn, and veggies, savoring every spoonful of that rich, spicy broth! Pair it with tortilla chips or enjoy solo—grab a spoon and dig in, relishing every warm, hearty bite. It’s your slow cooker win, so enjoy every delicious moment with a big, happy grin!
Notes
- Rinse beans and corn—keeps it less salty and fresher; don’t skip this for the best flavor!
- Add spices early—late addition misses the deep flavor meld, so start them with the broth for max impact.
- Stir lightly—overmixing mushifies beans and corn, so keep them whole and tender with gentle handling!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 108Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 847mgCarbohydrates 24gFiber 4gSugar 10gProtein 5g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Canned black beans are the hearty base—½ cup offers 7 grams of protein and 15 grams of carbs, high-fiber at 7 grams and filling at 110 kcal. Corn kernels add sweet crunch—½ cup has 15 grams of carbs, light at 60 kcal. Onion brings savory depth—1 medium has 11 grams of carbs, low-calorie at 45 kcal. Bell pepper adds color and sweetness—1 medium has 6 grams of carbs, vibrant at 25 kcal. Diced tomatoes provide tangy richness—1 cup offers 7 grams of carbs, juicy at 35 kcal. Vegetable broth forms the base—1 cup has 1 gram of carbs, light at 15 kcal. Cumin and chili powder add smoky heat—negligible in macros, they’re bold and essential.
Variations and Substitutions
Swap black beans for pinto or kidney beans—pinto (15g protein per cup cooked), kidney (8g), both hearty. Use chicken broth instead of vegetable—1 gram of protein per cup, richer at 20 kcal. Sub bell pepper with jalapeño or poblano—jalapeño (1g carbs per pepper), poblano (5g), spicier or smokier. Replace canned tomatoes with fresh or fire-roasted—fresh (7g carbs per cup), fire-roasted (8g), juicy or smoky. Add garlic or cilantro—garlic (1g carbs per clove), cilantro (negligible), for extra punch or freshness. Include ground turkey or chorizo—turkey (7g protein per oz), chorizo (12g fat per oz), for meaty depth.
Storage Options
Store in an airtight container in the fridge for up to 5 days—flavors meld and intensify over time! Reheat on the stove over medium heat for 10-15 minutes, stirring occasionally, or microwave for 2-3 minutes—add broth if it thickens. Freeze for up to 3 months—portion into containers, thaw overnight in the fridge, and reheat for a quick meal.
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