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
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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.)
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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.
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Serve with desired toppings.
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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.
Mike says
I find the cumin a little overpowering. I think next time ( and yes there will definitely be a next time) I’m going to cut tge spices in half.
Marjorie @APinchOfHealthy says
Thanks for the feedback Mike.👍🏻
Vicki says
Eager to try this. How long would you recommend cooking this if I chose to cook it on the stovetop ?
Brittany says
Is it possible to use canned black beans instead of dried? Thanks 🙂
Marcy says
This recipe is great! I’ve made it several times now and I keep coming back to it. It makes a lot for our household (2 adults + 1 toddler) so we always have it once as soup, once over rice for burrito bowls, and then I freeze the rest for a future quick meal. I always make sure to offer a lot of toppings for my husband as vegetarian meals aren’t always his favorite, but as long as he’s got a lot of cheese and chips to go with it he’s okay!
Marjorie @APinchOfHealthy says
Yay Marcy!❤️ That is a brilliant use of leftovers. And yes, toppings go a long way. Thank you for taking the time to leave feedback.🙏🏻
Ange says
One of my absolute favourite recipes. This one is on regular rotation at my place. I add a cob of corn – cut the kernels off and pop them in with everything else at the beginning. Yum!
Marjorie @APinchOfHealthy says
I am so happy to hear that! And adding corn sounds like such a yummy addition.👌🏻
Chantal says
OMG soooo good. Thank you for the great recipe. We shared a bowl with our neighbour. It made enough for individual size lunches that we keep in the freezer.
Marjorie @APinchOfHealthy says
Yay Chantal! I am so glad you enjoyed it.🙌🏻 And very sweet of you to share with your neighbor.💖
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.🙏🏻
Rebecca B. says
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!
Marjorie @APinchOfHealthy says
Great to know that, Rebecca.👌🏻 I am so glad you enjoyed it!