Slow-Cooker Spicy Black Bean Soup in a Jar
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Nathan Congleton / TODAY
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Rating:
2.4285715 (7 rated)
Cook time:
Prep time:
Servings:
6

These slow cooker meals-in-a-jar are easy to assemble and make wonderful gifts for the holidays, or any time of year! They’re also great to make and keep in your own pantry for low-fuss weeknight dinners. Use these recipes as inspiration and feel free to swap in your own favorite beans and dehydrated vegetables, or adjust the spice levels to your liking. Note that kidney beans are not recommended for slow cookers without soaking first as they can cause digestive issues, but all others are fair game! Prefer a meatier dish? Add ground meat, chicken thighs, or any kind of stew meat to your slow cooker along with the jar.

Supplies: 1 wide mouth quart jar with lid

Ingredients

    • 1½ cups dried black beans
    • 2 cups dried white beans
    • 1 tablespoon dried onion
    • 1 tablespoon dried garlic
    • 2 tablespoons ground cumin
    • 1 tablespoon smoked paprika
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon dried oregano
    • 4 bouillon cubes (chicken, vegetable, or beef), crumbled
    • 3 large bay leaves
    • 2 teaspoons kosher salt

Preparation

To assemble the soup:

Add the ingredients to the jar in this order (you may need to occasionally shake or tap the jar to let the ingredients settle):

1/2 cup black beans

1 cup white beans

1/2 cup black beans

1 cup white beans

1/2 cup black beans

Dried onion

Dried garlic

Cumin

Paprika

Red Pepper

Oregano

Crumbled bouillon cubes

Salt

Bay leaves


Close jar and attach printed recipe directions as follows.

To prepare soup:

Combine entire jar of soup mix with 12 cups water and 2 tablespoons olive oil in slow cooker, and cook on low for 8 hours or until beans are very tender. Remove bay leaves, then puree soup batches until creamy. Taste and adjust seasoning with additional salt and pepper, as needed. 

Serve with sour cream, limes and other desired garnishes.

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