Slow-Cooker Black Bean Soup with Chorizo

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  • Level: Intermediate
  • Total: 8 hr 30 min
  • Prep: 25 min
  • Cook: 8 hr 5 min
  • Yield: 4 servings
Prepared in a variety of ways throughout Mexico, black bean soup always provides comfort. This low-and-slow version is seasoned with cumin and oregano and topped with browned chorizo. Avocado, pico de gallo, Cotija cheese and fresh cilantro add color and texture.



  1. Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
  2. Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
  3. Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.