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Kelly’s Black Bean Soup

Submitted by: kellyb on May 4, 2010
2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5
Kelly's Black Bean Soup

This is a great recipe to make from your pantry. I use dried and canned items to quickly throw this together before work. Season to taste. We like it spicy but you can leave out the cayenne and Tabasco.

Difficulty: Easy

Servings: 4-6

Prep Time: 10 minutes   Cook Time: 6-8 hours  


1/3 c chopped onions
1 c water
1 clove garlic, minced
1 chicken bouillon cube
1-2 T olive oil
1/2 c cooked, diced smoked ham
3/4 cup diced carrots
1/2 diced red pepper, can use green also
1 cup frozen corn, can used can also
2 (15oz) can black beans, undrained, some mashed
cayenne pepper to taste
Tabasco sauce


Saute onions and garlic in oil.  Throw everything else in crock-pot.  Mash most of the beans put in crock-pot. Cook on low 6-8 hours.  Season to taste.  This is wonderful with a ham bone.  Serve with shredded cheese or sour cream.

This pressure cans well. Can at 10 lbs. pressure (adjust for your altitude) 75 minutes pints/90 minutes quarts.

Don’t add the shredded cheese or sour cream until serving.

Categories: Bean Soups, Beans, Grains & Rice, Crock Pot, PC Meats, PC Veggies, Pressure Canning

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