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Slow Cooker Black Bean Soup

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.

closeup of slow cooker black bean soup in a white bowl with avocado and tortilla chips

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.

Slow Cooker Black Bean Soup

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

For tastiest results, always use the best quality ingredients you have access to.

Ingredients with label text on white surface

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.

Slow Cooker Black Bean Soup

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.

slow cooker black bean soup closeup in pot with wooden spoon

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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closeup of slow cooker black bean soup in a white bowl with avocado and tortilla chips
5 from 10 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, Vegan
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. (Note: You can also cook this on high for 6 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.

You may also enjoy: More of my recipes that 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.

 

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  4. Easy Homemade Salsa (7 ingredients, 5 minutes)

Reader Interactions

Comments

  2. Susan says

    5 stars
    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.

    Reply

  3. Noel says

    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

  4. Rebecca B. says

    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

  6. Cheri says

    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

      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

  9. Brea says

    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

  11. Rebecca b says

    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

  12. AmyK says

    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

  20. Christine Fuchs says

    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

  22. Betty says

    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

      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

  23. sl says

    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

      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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