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You are here: Home / Food / Recipes / Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

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Slow Cooker Black Bean Soup - delicious and easy weeknight dinner | APinchOfHealthy.com

This slow cooker black bean soup is a delicious and easy dinner that will earn it’s place into your regular dinner rotation.

Slow Cooker Black Bean Soup - delicious and easy weeknight dinner | APinchOfHealthy.com

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.

Slow Cooker Black Bean Soup - delicious and easy weeknight dinner | APinchOfHealthy.com

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).

Slow Cooker Black Bean Soup - delicious and easy weeknight dinner | APinchOfHealthy.com

It also pairs well with either tortilla chips or a pan of skillet corn bread. YUM!

Tools Used to Make This Recipe

Note: These are Amazon affiliate links.

  • Slow cooker
  • Potato masher
  • Knife
  • Cutting board
  • Measuring spoons and cups

Slow Cooker Black Bean Soup Recipe

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Slow Cooker Black Bean Soup - delicious and easy weeknight dinner | APinchOfHealthy.com
5 from 9 votes
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Slow Cooker Black Bean Soup

This slow cooker black bean soup is a delicious and easy dinner that will earn it's place into your regular dinner rotation.
Course Soup
Cuisine Tex Mex
Keyword slow cooker black bean soup
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 8 servings
Calories 244 kcal
Author Marjorie @APinchOfHealthy

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

  1. Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
  2. 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.
  3. Serve with desired toppings.
  4. 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.

Nutrition Facts
Slow Cooker Black Bean Soup
Amount Per Serving
Calories 244 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1196mg52%
Potassium 1144mg33%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 6g7%
Protein 13g26%
Vitamin A 2140IU43%
Vitamin C 40.3mg49%
Calcium 123mg12%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

(Visited 134,811 times, 35 visits today)
22483shares
  • Share 97
  • Yummly 10

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Reader Interactions

Comments

  1. Noel says

    December 6, 2020 at 8:35 pm

    5 stars
    This is mine and my daughter’s favorite soup! We used veggie broth instead of chicken since we are vegetarian, and instead of canned tomatoes I just chopped up a fresh one and put it in there. This soup is amazing!

    Reply
    • Marjorie @APinchOfHealthy says

      December 7, 2020 at 8:38 am

      I am so very happy to hear that, Noel! Thank you for taking the time to leave a rating.🙏🏻

      Reply
  2. Rebecca B. says

    December 1, 2020 at 9:23 am

    5 stars
    This soup is so easy and delicious!! I do want to note for future readers that I once made this in my mother-in-law’s old crockpot and had the crunchy-bean issue even after cooking 12 hours. However, in my own crock pot that is only about 4.5 years old, it worked perfectly and the beans were soft and creamy!

    Reply
    • Marjorie @APinchOfHealthy says

      December 7, 2020 at 8:41 am

      Great to know that, Rebecca.👌🏻 I am so glad you enjoyed it!

      Reply
  3. Sharon Forte says

    October 13, 2020 at 6:06 am

    5 stars
    I omitted the chili powder and hot sauce. Instead, I used 2 cans of Rotel original. It has a kick to begin with. It was delicious. Definitely a new favorite.

    Reply
    • Marjorie @APinchOfHealthy says

      October 13, 2020 at 8:46 am

      I am so glad that you enjoyed it, Sharon!👏🏻

      Reply
  4. Cheri says

    September 23, 2020 at 9:57 pm

    5 stars
    I’m making a second batch of this soup in the morning. I get 10 cups out of a batch and this recipe is delicious. I do add cremini mushrooms and add corn near the end. Next to e I am going to use Serrano peppers instead of Jalapenos. I love spice!

    Thank you for a great recipe 😃

    Reply
    • Marjorie @APinchOfHealthy says

      September 25, 2020 at 8:14 am

      I am so glad you are enjoying it, Cheri!

      Reply
  5. Jp says

    August 11, 2020 at 7:54 pm

    Can you make this with canned beans?

    Reply
    • Marjorie @APinchOfHealthy says

      August 12, 2020 at 10:18 am

      Hi JP! There is a version of this you could make with canned beans, but it would need many adjustments. I need to publish that version. There have been several similar requests, so thank you for speaking up and asking. I would not recommend using canned beans with this set of instructions.

      Reply
  6. Tina says

    February 29, 2020 at 8:58 am

    Do you know how long this recipe would take in an instapot?

    Reply
    • Marjorie @APinchOfHealthy says

      March 2, 2020 at 9:07 am

      Hi Tina! I have the Instant Pot version here: https://www.apinchofhealthy.com/instant-pot-black-bean-soup/

      Reply
  7. Brea says

    February 28, 2020 at 7:36 am

    FYI Better than Buillon makes a vegan “chicken” flavor version.

    Also if people have problem with beans not cooking, try leaving tomatoes out until the end. Acidity prevents beans from softening.

    Reply
  8. Donna says

    February 7, 2020 at 11:04 am

    What is a serving size?

    Reply
  9. Rebecca b says

    July 1, 2019 at 5:27 pm

    5 stars
    I was suspicious of the un-soaked beans but this recipe came out fantastic! The beans were creamy and smashing a few at the end thickened the soup just enough. It did have a red tint but that was just from the tbsp of paprika I think. I’ll be a regular on the blog from now on! 5 stars!

    Reply
    • Marjorie @APinchOfHealthy says

      July 3, 2019 at 8:49 am

      Yay, I am so glad to hear it!💖

      Reply
  10. AmyK says

    January 5, 2019 at 12:05 pm

    5 stars
    My 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 🙂

    Reply
    • Marjorie @APinchOfHealthy says

      January 6, 2019 at 10:17 am

      I am so glad you enjoyed it Amy!💖

      Reply
  11. Amber says

    December 3, 2018 at 6:08 am

    Have you ever frozen leftovers? The recipe made more than I anticipated and I don’t want to waste the extra!

    Reply
    • Marjorie @APinchOfHealthy says

      December 3, 2018 at 9:16 am

      Hi Amber! Yes, I have some in my freezer right now. 👍🏻

      Reply
  12. Kaitlyn says

    November 19, 2018 at 9:57 pm

    5 stars
    How big is a serving size!

    Reply
  13. Laura says

    June 7, 2018 at 4:05 pm

    How much is a serving?

    Reply
  14. Cassie says

    April 30, 2018 at 1:36 pm

    5 stars
    I follow the recipe exactly and it comes out perfect every time, thanks!

    Reply
    • Marjorie @APinchOfHealthy says

      April 30, 2018 at 3:29 pm

      Awesome Cassie! SO happy to hear you enjoyed it!

      Reply
  15. Ashley says

    March 3, 2018 at 1:19 pm

    Love this easy and healthy crockpot recipe, it has hearty ingredients and look incredibly delicious! 🙂

    Reply
  16. Marjorie@APinchOfHealthy says

    January 6, 2018 at 10:07 pm

    Yay! SO happy that you enjoyed it Katie.🤗

    Reply
  17. Marjorie@APinchOfHealthy says

    December 12, 2017 at 7:08 am

    I 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.

    Reply
  18. Christine Fuchs says

    August 17, 2017 at 11:09 am

    Hello! 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.

    Reply
    • Marjorie@APinchOfHealthy says

      August 30, 2017 at 6:11 am

      Yikes! Yes, I would try it on high heat next time. It will cook faster (4 to 6 hours). Our slow cookers may be different.

      Reply
  19. Betty says

    December 13, 2016 at 1:34 pm

    Sorry, didn’t see that you had fixed the recipe. Thanks!!

    Reply
    • Marjorie@APinchOfHealthy says

      December 13, 2016 at 5:52 pm

      No prob! I hope it turns out great for you. 🙂

      Reply
      • Betty says

        December 15, 2016 at 10:44 pm

        It 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 🙂

        Reply
        • Marjorie@APinchOfHealthy says

          December 16, 2016 at 6:49 am

          Wonderful! I am so happy that you enjoyed it. 🙂 And thanks for taking the time to come back and leave that feedback.

          Reply
  20. Betty says

    December 13, 2016 at 12:36 am

    Hello! 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!!!

    Reply
    • Marjorie@APinchOfHealthy says

      December 13, 2016 at 6:38 am

      Hi 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.

      Reply
      • Shelby Canuette says

        March 23, 2017 at 11:23 pm

        Do you have to check and wash the beans? I don’t like to do that.

        Reply
        • Marjorie@APinchOfHealthy says

          March 24, 2017 at 11:21 am

          Hi Shelby! I prefer to rinse mine off. But it would not affect the recipe if you don’t.

          Reply
          • Shelby Canuette says

            March 24, 2017 at 11:24 am

            Thank you.

  21. sl says

    October 29, 2016 at 6:24 pm

    I 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

    Reply
    • Marjorie@APinchOfHealthy says

      October 29, 2016 at 9:17 pm

      Hey 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.

      Reply

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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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