Slow Cooker Black Bean Soup – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on March 22, 2010

It’s Monday night. And time for another $5 Dinner Challenge!  This week’s slow cooker meal comes from Jennifer.

Jennifer is wife to Jason and mom to five-year-old Emma.  She blogs at Saving and Giving where she encourages people to save money and be generous.

1 pound dry black beans
1/2 pound diced ham
5 cups of water*
5 tsp. chicken bouillon*
1/2 tsp. garlic powder
1/2 Tbs. chili powder
1 tsp. ground cumin
3/4 tsp. black pepper
1 tsp. cornstarch

*You can substitute 5 c. of chicken broth for the water and bouillon.

1. Soak black beans overnight. Drain and rinse beans. Place in a pan, cover with water, and simmer on low for an hour. Drain beans again.
2. Place all ingredients except cornstarch in the slow cooker.
3. Cook on high for 4 hours. (Erin’s note here: From what I know about slow cooking beans, it won’t hurt to cook them longer…say if you’ll be at work all day.  Cook them longer, then proceed with directions below.)
4. After 4 hours, use a slotted spoon to remove 1 cup of cooked beans and ham. Place them in a blender or food processor with a little bit of the broth. Puree, and return to the pot. Whisk pureed bean mixture into the broth.
5. Combine cornstarch with cold water in a small bowl. Mix. Add to the slow cooker. Mix with a whisk.
6. Let cook for an additional 30 minutes or until broth thickens a bit.

Print This Post

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. If you don’t have a blog, feel free to leave your recipe in the comments section!

{ 19 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: