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.
This recipe also happens to be whole foods plant-based/ 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 the omnivores.
And feel free to take liberties on the toppings. Omnivores may love cheese, sour cream, etc.
Plant based toppings could include cashew cream, diced avocado, green onion, vegan sour cream, guacamole, etc. Also, you can serve this with a scoop of cooked rice to make it even more filling.
Ingredients
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Making slow cooker black bean soup
There is not much to say here.😅 The bulk of the work for this recipe is prep – chopping the veggies. 🤷🏼♀️
I just love how I can dump everything in the slow cooker, and dinner practically prepares itself.
This recipe has also been tested in the Instant Pot on the slow cooker setting. I would recommend cooking this on high only. The “low” setting on the Instant Pot tends to not get hot enough, FYI.
And of course I have an Instant Pot black bean version of this soup over here as well.
It also pairs well with either tortilla chips or a pan of skillet corn bread. YUM!
Tools Used to Make This Recipe
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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. (Note: You can also cook this on high for 6 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.
You may also enjoy: More of my recipes that happen to be vegan.
April says
I would like to soak the beans overnight. Would that affect the outcome?
Marjorie @APinchOfHealthy says
Hi April! Soaking the beans would require less cooking liquid, and possibly a little less cooking time. I am not sure how much, though, since I have not done it that way myself.
Susan says
This was a delicious soup…perfect blend of spices. My beans weren’t completely softened but, because my kids don’t enjoy the texture of beans, I used an immersion blender and it was perfect.
Noel says
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!
Marjorie @APinchOfHealthy says
I am so very happy to hear that, Noel! Thank you for taking the time to leave a rating.🙏🏻