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Chef Joey’s Papago Tepary & Black Bean Soup (Crock Pot)

The aroma still takes me back. As a young culinary student, I remember volunteering at a local food bank, and the hearty, earthy scent of bean soup simmering in a massive stockpot was a constant comfort. It was simple, nourishing, and filled the air with warmth, chasing away the Chicago chill. While this particular recipe is a step up from those basic broths, it evokes the same feeling of wholesome goodness and reminds me that even the most humble ingredients, when treated with care, can create something truly special. I think about those cold days and the people we served every time I make this soup.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 6
Yield: About 8 cups
Dietary Type: Vegan

Ingredients

1 cup tepary beans (soaked overnight)
1 cup dried black beans (soaked overnight)
1 tablespoon cumin (add to soaking beans)
1 tablespoon olive oil
1 teaspoon vegan margarine
1 large garlic clove (minced)
½ teaspoon dried chipotle powder
4 slices turkey bacon (diced)
2 medium onions (diced)
5 cremini mushrooms (cleaned & stems removed)
2 medium shallots (cut up small)
1 celery stalk (cut up small)
1 carrot (cut in small dice)
1 (14 ounce) can diced tomatoes
1 (32 ounce) package no-chicken vegetarian chicken broth (such as Imagine Organic)
1 tablespoon dried oregano

Equipment Needed

Large container for soaking beans
Medium sauté pan
Crock pot (2.5 quart or larger)
Knife
Cutting board

Instructions

The night before, soak the tepary beans and black beans together in a large container in the refrigerator. Be sure to add the cumin to the soaking water. Aim for about a tablespoon of cumin, but adjust to your preference. Use at least double the amount of water to beans to ensure they stay submerged throughout the soaking process.
The next morning, drain the soaked beans and set them aside.
In a medium-sized sauté pan, heat the vegan margarine and olive oil over medium heat.
Add the diced turkey bacon to the pan and cook until lightly browned and crispy.
Add the diced onions and shallots to the pan with the bacon and sauté until softened, about 5-7 minutes.
Add the minced garlic and dried chipotle powder (or other chili powder if you don’t have chipotle) to the pan. Sauté for another minute until fragrant.
Add the sliced cremini mushrooms and sauté for 1-2 minutes.
Add the diced celery and carrots to the pan and continue to sauté for approximately 5 minutes, until the vegetables begin to soften.
Pour about 1 cup of the no-chicken broth into the sauté pan and let the mixture simmer for another 5 minutes, scraping up any browned bits from the bottom of the pan. This step is important for developing a deeper flavor.
Transfer the entire mixture from the sauté pan to your crock pot.
Add the drained and soaked beans to the crock pot.
Pour in enough of the remaining no-chicken broth to fill the crock pot to within about 2 inches from the top.
Crumble the dried oregano over the soup in the crock pot.
Give the soup a good stir to combine all the ingredients.
Set the crock pot on high and cook for at least 6 hours.
After 6 hours, taste a small amount of the soup to check if the beans are tender and the vegetables are cooked through. If not, continue cooking for another 30 minutes to 1 hour, or until the beans are soft.
Approximately 45 minutes before serving, add the can of diced tomatoes to the crock pot. Cook for the remaining time to allow the tomatoes to heat through and their flavors to meld with the soup.
Serve hot with Indian fry bread or your favorite crusty bread.
Bon Appetit!

Expert Tips & Tricks

Spice it up: For a more intense smoky flavor, consider using smoked paprika in addition to, or instead of, the chipotle powder.
Bean consistency: If you prefer a thicker soup, you can use an immersion blender to partially blend a portion of the soup towards the end of the cooking time. Be careful not to over-blend, as you want to retain some texture.
Salt: Because broth brands vary significantly in sodium content, it is recommended to taste the soup and season with salt only after it is fully cooked, rather than during the cooking process. This will prevent you from accidentally oversalt the soup.
Bacon Alternative: If you’re looking for a completely plant-based option, omit the turkey bacon and add a teaspoon of smoked salt to the sauteing vegetables. You can also add some vegan bacon bits to enhance the smoky flavor.
Acid Boost: For a brighter, more vibrant flavor, stir in a tablespoon of lime juice or apple cider vinegar just before serving. This will help to balance the richness of the soup.

Serving & Storage Suggestions

Serve Chef Joey’s Papago Tepary & Black Bean Soup hot in bowls. Garnish with a dollop of vegan sour cream or a sprinkle of fresh cilantro for an extra touch. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. To reheat, simply thaw the soup in the refrigerator overnight and then heat it gently on the stovetop or in the microwave until heated through. You may need to add a splash of water or broth if the soup has thickened during storage. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	8g	10%
Saturated Fat	1.5g	8%
Cholesterol	10mg	3%
Sodium	550mg	24%
Total Carbohydrate	40g	15%
Dietary Fiber	12g	43%
Sugars	7g	–
Protein	15g	30%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Vegetarian Version: To make this completely vegetarian, simply omit the turkey bacon. The soup will still be flavorful thanks to the other ingredients.
Spicier Soup: If you enjoy spicy food, add a pinch of cayenne pepper or a finely chopped jalapeño pepper to the sautéing vegetables.
Different Beans: Feel free to experiment with other types of beans, such as pinto beans or kidney beans. Just be sure to adjust the cooking time accordingly, as different beans may require longer or shorter cooking times.
Add Greens: Stir in a handful of chopped spinach or kale during the last 30 minutes of cooking for added nutrients and flavor.
Thickening: If you’d like a thicker soup, remove a cup of the soup and blend it in a blender until smooth. Return the blended soup to the crock pot and stir to combine.
Gluten-Free: This recipe is naturally gluten-free. Just ensure that the no-chicken broth you use is also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I cook this soup on low instead of high?

A: Yes, you can cook this soup on low for 8-10 hours. Just be sure to check the beans for tenderness after 8 hours and adjust the cooking time as needed.

Q: Do I have to soak the beans overnight?

A: Soaking the beans is recommended as it helps to reduce cooking time and improve digestibility. However, if you’re short on time, you can use the quick-soak method: cover the beans with water in a pot, bring to a boil, boil for 2 minutes, then let stand for 1 hour before draining and rinsing.

Q: Can I use canned beans instead of dried beans?

A: Yes, you can substitute canned beans for dried beans. Use about 3 cups of canned beans and reduce the amount of broth accordingly. Add the canned beans during the last hour of cooking to prevent them from becoming mushy.

Q: My soup is too thick. How can I thin it out?

A: If your soup is too thick, simply add more broth or water until you reach your desired consistency.

Q: Can I add other vegetables to this soup?

A: Absolutely! Feel free to add other vegetables such as corn, zucchini, or bell peppers to the soup. Just add them during the last hour of cooking to prevent them from becoming overcooked.

Final Thoughts

I hope you’ll give this recipe for Chef Joey’s Papago Tepary & Black Bean Soup a try. It’s a deeply satisfying, nourishing dish that is perfect for a chilly evening, and also a great way to add some plant based foods to your diet. Feel free to adapt it to your own tastes and preferences. I hope you enjoy it as much as I do. Please don’t hesitate to share your feedback and any creative twists you try! It pairs wonderfully with a simple side salad or some warm cornbread.

Chef Joey’s Papago Tepary & Black Bean Soup (Crock Pot) Recipe