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Spicy Black Bean Soup

Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.


  • 1 pound dry black beans, soaked overnight
  • 4 teaspoons diced jalapeno peppers
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon hot pepper sauce

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  1. Drain black beans and rinse.
  2. Combine beans, jalapenos, and chicken broth in a slow cooker.
  3. Season with garlic powder, chili powder, cumin, cayenne, pepper and hot pepper sauce.
  4. Cook on HIGH for 4 hours. Reduce heat to LOW, and continue cooking for 2 hours, or until you are ready to eat.

Yield: 6 servings

Calories: 304.59, Calories from Fat: N/A, Total Fat: 3.46 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 49.67 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 18.69 g, Vitamin A: N/A, Vitamin C: N/A