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
  • Nutrition Info
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1 1-pound bag dried black beans (about 2 cups), picked over and rinsed

4 cups low-sodium chicken broth 

2 tablespoons apple cider vinegar 

1 yellow onion, chopped 

1 green bell pepper, chopped

2 cloves garlic, minced

1 bay leaf

2 teaspoons ground cumin

1/2 teaspoon dried oregano

Kosher salt and freshly ground pepper


  1. 2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
  2. Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping
  3. 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.
  4. 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.
  5. 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.