Slow Cooker Mixes Black Bean Soup

**We here at Souper Spices are so excited to have made a monumental discovery concerning the time it takes for dried beans to cook–the soaking, the boiling, the waiting. This takes slow cooking to a whole new level. We found that simply preheating your slow cooker and adding the boiling water (stock) we can totally delete the bean soaking process all together! No more waiting!!**

This soup is definitely a wholesome, hearty soup along with a salad and crusty bread. I also use boullion cubes to make my broth. It’s cheaper than boxed broth and tastes just as good. Use 1 cube to 1 cup of water. A wonderfully different mixture of black beans, onion flakes, bay leaf, thyme, and cuminMakes 4 servings. Net weight 8.0 oz (226g)

Free Recipe Included: Black Bean Soup

1 package black beans-cooked
1 packet Souper Spices-Black Bean Soup Mix
1/4 lb Polish sausage-1/2 inch slices, quartered
6 cups water or stock

Preheat slow cooker on high (We want everythng hot to speed up the cooking process.) Add the beans, sausage and Black Bean Soup Blend. Next add boiling water (stock). Mix well. Cover and cook 4-6 hours on high.

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**Due to the demand for slow cooker recipes, I have converted my dry mixes from the previous stove top directions. Stove top directions will be included with each item under the new slow cooking method.

*Stove top directions: Rinse and sort beans/peas. Place beans in a large pot with 4 cups of water. Bring to a boil and cook for 2 minutes. Turn off heat, cover and let beans soak for an hour. (You can also soak beans overnight in 4 cups of water) Drain and rinse. Sauté mushrooms, celery and carrot in 1 tablespoon of olive oil until tender. Return beans to pot with 4 cups water and add all other ingredients pot. Cook 1 1/2 -2 hours on stove adding water if necessary.
In a medium soup pan, sauté Polish sausage. Add the beans, bouillon cubes and Black Bean Soup Blend. Mix well. Add water and stir. Bring soup to a boil, reduce heat and simmer for about 2 hours covered.