This Slow Cooker Mexican Bean and Potato Soup is perfect for the cooler weather!

I am back with another Slow Cooker Sunday recipe! Now that the weather is starting to feel more like fall, I am craving soup. The slow cooker is a great way to cook up a batch of soup.

This Slow Cooker Mexican Bean and Potato Soup has a spicy kick from three different peppers: roasted poblano, jalapeños, and chipotles in adobo sauce. The soup isn't too spicy. The combination of the three peppers adds a nice flavorful profile to the soup. If you like things extra spicy, add in a few extra peppers!

For the recipe I used Mayocoba beans, also known as Canario or Peruano beans. These small pale yellow beans are mild, allowing them to soak up all the other flavors of the soup. One of my favorite things about cooking dried beans in the slow cooker is that you don't have to soak the beans. Just be sure to use the freshest dried beans that you can find!

This soup is perfect for a chilly, rainy day. Let the slow cooker do all the work for you. This Slow Cooker Mexican Bean and Potato Soup also tastes great the next day! This Slow Cooker Mexican Bean and Potato Soup is also oil-free for those whole follow a whole foods no oil diet.

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Slow Cooker Mexican Bean and Potato Soup

Yield: 4 to 6 servings

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours 30 minutes

Slow Cooker Mexican Bean and Potato Soup has a little spicy kick from using three different peppers. If you like things extra spicy, feel free to add in some extra peppers.

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Ingredients

• 2 Roasted Poblano Peppers, peeled, seeded and diced
• 1-2 Jalapeños, seeded & minced {leave the seeds in for more heat!}
• 1-2 Chipotles in Adobo Sauce, minced
• 1 Medium White Onion, chopped
• 4 Garlic Cloves, minced
• 1 Tablespoon Cumin
• 1 Tablespoon Mexican Oregano
• 1 Cup Dried Mayocoba Beans
• 2 ½ Cups Russet Potatoes, peeled and chopped
• 1 Mexican Bay Leaf
• 4 Cups Vegetable Broth
• 2 Cups Water
• Salt and Pepper to taste
• optional: ½ Cup Fresh Parsley, chopped

Instructions

1. To the slow cooker, add the poblano peppers, jalapeños, chipotles, onion, garlic, cumin, oregano, bay leaf, beans, potatoes, broth, and water.
2. Cover and cook on low for 6 to 8 hours, or until the beans are tender.
3. Season with salt and pepper to taste.
4. Add in the chopped parsley if using. This just adds a touch of freshness to the soup.
5. Serve!

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XO Jeni