Name: Slow-Cooker Black Bean Soup
Total time: 10 h
Ingredients: 2 onions , chopped fine; 6 garlic cloves , minced; 2 tablespoons vegetable oil; 2 tablespoons chili powder; 3 cups chicken broth; 3 cups water; 1 pound (2½ cups) dried black beans , picked over and rinsed; 1 (12-ounce) smoked ham hock , rinsed; 3 celery ribs , cut into ½-inch pieces; 2 carrots , peeled and cut into ½-inch pieces; 2 bay leaves; 2 tablespoons minced fresh cilantro; Salt and pepper

Why This Recipe Works

To create an easy black bean soup that was robust even after hours in the slow cooker, we added chili powder to our microwaved aromatics, tossed in a smoked ham hock (which we later shredded), and included chopped celery and carrot. We added dried black beans straight to the slow cooker where the gentle simmering heat would help them cook through evenly. As for texture, we tried thickeners such as flour, but they only muted the overall flavor of the soup. Mashing some of the cooked beans and stirring them back into the finished soup worked best, providing excellent body and intensifying flavors as well. To add a touch of brightness, we stirred in minced fresh cilantro.

Before You Begin

Serve this soup with minced red onion, sour cream, and hot sauce.

Instructions

1. Microwave onions, garlic, oil, and chili powder in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, beans, ham hock, celery, carrots, and bay leaves. Cover and cook until beans are tender, 8 to 10 hours on high.

Transfer ham hock to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat, skin, and bones. Discard bay leaves.

Mash portion of beans with potato masher until soup is thickened to desired consistency. Stir in ham and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.