This slow cooker black bean soup is a delicious and easy dinner that will earn it’s place into your regular dinner rotation.
This recipe is like the southwestern cousin to my slow cooker red beans and rice. 🙂 Just like the method I use in that recipe, you do NOT have to pre-soak your beans. Pre-soaking is such a pain, not because it is difficult. It’s not! But, I always forget to do it the night before.
I just love how I can dump everything in the slow cooker, and dinner practically prepares itself.
The main effort required for this dish is chopping up the vegetables – onions, bell peppers, jalapeno, garlic and celery. And you can totally take shortcuts there by buying pre-cut vegetables, if you want to. I know my local grocery store has pre-cut onions, celery and bell peppers, which you can totally use if you want to make this virtually effortless.
I didn’t mind chopping my own! I put Mallory in her bouncy seat, and she was happy and content. I sharpened my knife, put on one of my favorite podcasts, and chopped away.
This recipe also happens to be vegan. But you don’t have to be vegan to enjoy it. My family eats it, and it is a super satisfying meatless meal. No complaints from my meat-loving husband. He went back for seconds!
If you have seen any of my soup recipes, you know that I am ALL about the toppings on soup. This soup goes great with any combination of the following: diced avocado, cilantro, green onions, lime, diced tomatoes, sour cream, cheese (those last two obviously aren’t vegan).
It also pairs well with either tortilla chips or a pan of skillet corn bread. YUM!
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Slow Cooker Black Bean Soup Recipe
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Slow Cooker Black Bean Soup
Ingredients
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can diced tomatoes undrained (14.5 ounce)
- 3 celery stalks chopped
- 1 jalapeno pepper deseeded and diced
- 3 cloves fresh garlic minced
- 1 pound dry black beans rinsed
- 1 tsp salt or more to taste
- ½ tsp black pepper
- 1 tsp hot sauce I used Texas Pete
- 1 Tablespoon paprika
- 2 Tablespoon chili powder
- 2 tablespoons cumin
- 2 leaves bay
- 6.5 cups vegetable stock I used 6.5 cups water + 2 Tablespoons Better Than Bullion vegetable base. Omnivores: feel free to substitute chicken stock.
- Optional toppings suggestions: lime juice cilantro, green onions, diced avocado, tortilla chips, cheese, sour cream - the possibilities are endless!
Instructions
- Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
- One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture.
- Serve with desired toppings.
- Refrigerate leftovers, and keep for up to a week.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I am not vegan, but some of my recipes happen to be vegan.
AmyK says
January 5, 2019 at 12:05 pmMy 2nd batch is in the crock pot. I made this, as written, about a month ago and it was amazing! It’s like a cross between black bean soup and tortilla soup. Yum!! Hoping for some leftovers for the freezer this time 🙂
Marjorie @APinchOfHealthy says
January 6, 2019 at 10:17 amI am so glad you enjoyed it Amy!💖
Amber says
December 3, 2018 at 6:08 amHave you ever frozen leftovers? The recipe made more than I anticipated and I don’t want to waste the extra!
Marjorie @APinchOfHealthy says
December 3, 2018 at 9:16 amHi Amber! Yes, I have some in my freezer right now. 👍🏻
Kaitlyn says
November 19, 2018 at 9:57 pmHow big is a serving size!
Laura says
June 7, 2018 at 4:05 pmHow much is a serving?
Cassie says
April 30, 2018 at 1:36 pmI follow the recipe exactly and it comes out perfect every time, thanks!
Marjorie @APinchOfHealthy says
April 30, 2018 at 3:29 pmAwesome Cassie! SO happy to hear you enjoyed it!
Ashley says
March 3, 2018 at 1:19 pmLove this easy and healthy crockpot recipe, it has hearty ingredients and look incredibly delicious! 🙂
Marjorie@APinchOfHealthy says
January 6, 2018 at 10:07 pmYay! SO happy that you enjoyed it Katie.🤗
Marjorie@APinchOfHealthy says
December 12, 2017 at 7:08 amI am not sure about canned beans.🤔 But if you put the slow cooker on high, the recipe as written will take about 4 to 6 hours.
Christine Fuchs says
August 17, 2017 at 11:09 amHello! I made this on Monday. While the flavor is amazing, the beans are still crunchy/not fully cooked. Maybe it’s my slow cooker? I cooked it for 12 hours the first day, and then re-heated it for another 4 hours the following day. Again, flavor is delicious, but *sigh* crunchy beans.
Marjorie@APinchOfHealthy says
August 30, 2017 at 6:11 amYikes! Yes, I would try it on high heat next time. It will cook faster (4 to 6 hours). Our slow cookers may be different.
Betty says
December 13, 2016 at 1:34 pmSorry, didn’t see that you had fixed the recipe. Thanks!!
Marjorie@APinchOfHealthy says
December 13, 2016 at 5:52 pmNo prob! I hope it turns out great for you. 🙂
Betty says
December 15, 2016 at 10:44 pmIt came out fantastic! Me and my two adult kids devoured them. I paired them with a cheese enchilada casserole. Ilive in Texas, and make a lot of Mexican/Tex-mex, so it’s right up our alley! Im trying to use my crockpot more and this was a great experience for me. Thanks for sharing the recipe 🙂
Marjorie@APinchOfHealthy says
December 16, 2016 at 6:49 amWonderful! I am so happy that you enjoyed it. 🙂 And thanks for taking the time to come back and leave that feedback.
Betty says
December 13, 2016 at 12:36 amHello! You do not specify what size the can of diced toms should be. Maybe the previous reviewer used too large a can and that’s what turned it red and watery? Also are u supposed to drain the toms or put it in there with all liquid? 61/2 cups stock is a lot of liquid and adding more liquid from the toms might cause an issue. Thanks!!!
Marjorie@APinchOfHealthy says
December 13, 2016 at 6:38 amHi Betty! I recently changed recipe plugins (on the back end of my site), and some of my notes that were in parentheses got deleted. I went and added that back, so thanks so much for pointing that out! It should be a 14.5 ounce can of tomatoes, undrained.
Yes, the amount of liquid needs to be a lot since the beans are uncooked and unsoaked. They will absorb a lot of that liquid. I have made this recipe a dozen times (maybe more), and it came out perfect each time.
Shelby Canuette says
March 23, 2017 at 11:23 pmDo you have to check and wash the beans? I don’t like to do that.
Marjorie@APinchOfHealthy says
March 24, 2017 at 11:21 amHi Shelby! I prefer to rinse mine off. But it would not affect the recipe if you don’t.
Shelby Canuette says
March 24, 2017 at 11:24 amThank you.
sl says
October 29, 2016 at 6:24 pmI followed this recipe exactly and it didn’t turn out at all as pictured. Even after added cooking time my soup was watery and red rather than black. Wondering if perhaps there is a typo somewhere in the recipe? Thanks
Marjorie@APinchOfHealthy says
October 29, 2016 at 9:17 pmHey Sarah, I am sorry to hear the recipe did not turn out well for you! You said the soup turned out watery and red? I am not sure where the red would come from…hmmm. Usually when the black beans cook, their color kind of takes over and turns everything black-ish, like in the photos. Did you use a whole pound of dry, un-soaked black beans (not canned)? If you did use dry beans, the other thing I could think of is that maybe your slow cooker didn’t get as hot as mine does on low. You could try it on high, and just keep an eye on it. On my slow cooker, I know that the beans would be soft around 5 to 6 hours on high, but that may vary on yours. The longer it cooks, the softer the beans get and the thicker the liquid gets. I hope this helps! Let me know.