New Mexico Style Black Bean Soup

Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).

New Mexico Style Black Bean Soup

The inspiration for this recipe came from I used a number of items from our last 2 boxes to create this nicely spiced soup.

New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ½ pound dried black beans
  • 2 tablespoons canola oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, leaves separated from stems and both chopped
  • ½ cup chopped roasted green chile
  • 2 medium carrots, chopped
  • ¾ pound small red skinned potatoes, quartered
  • 6 cups chicken broth
  1. Soak black beans overnight, rinse.
  2. Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
  3. Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
  4. Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.


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