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Slow Cooker Pork and Black Bean Soup

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This is my new favorite soup because, It's made in the crockpot! And of course the other reason is I usually have all the ingredients on hand. The best part of this is this is  SO DELICIOUS !!!!


If you don't have any dried beans, use three cans of black beans (rinsed and drained).  If you use cans of beans, you might want to use less chicken broth if you want a thicker soup.

Instead of using pork shoulder, I used a few pork chops since that's what I had on hand.  It shredded nicely and worked perfectly.

Slow Cooker Pork and Black Bean Soup Recipe
This is my new favorite soup because, It's made in the crockpot!
And of course the other reason is I usually have all the ingredients on hand.
.The best part of this is this is  SO DELICIOUS !!!!



INGREDIENTS : 
  • 6 cups low-sodium chicken broth
  • 1 Tbsp chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce 
  • 2 tsp ground cumin
  • 1 lb dried black beans, rinsed 
  • 1 large red onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2 lb boneless pork shoulder, trimmed of excess fat
  • Kosher salt
Topping
  • Use any or some of these toppings for serving:  monterey jack cheese, sour cream, fresh salsa, cilantro, and tortilla chips
INSTRUCTIONS :
  1. In a slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.
  2. Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), purée half the soup. 
  4. Stir the pork back into the soup and season with 1 tsp salt. Serve with toppings if desired.

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