Slow Cooker Black Bean Soup Recipe
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Slow Cooker Black Bean Soup Recipe – This delicious black bean soup is packed with flavor and made even easier with the slow cooker!
I’ve always loved a good black bean soup and this slow cooker recipe is absolutely delicious! And it can’t be any easier! Just toss all of the ingredients into the slow cooker in the morning and set the timer. Then enjoy a hearty, delicious soup packed with flavor ready in the afternoons. This soup recipe is one that I especially turn to on busier days!
Slow Cooker Black Bean Soup
With less than 10 ingredients, including the seasonings and the oil, it really doesn’t take long to prep for the slow cooker. But, I will share a little trick. Many times, I go ahead and prepare all of the ingredients ahead of time.
How to Prep Ahead
Like I mentioned, this soup could not be easier. Except with this little time saver I like to use. I chop the onion and jalapeno and measure out the spices. I rinse the beans and place everything into the slow cooker insert. Then, I just pop the lid on the slow cooker crock, or insert, and place it into the refrigerator overnight.
The next morning, I just remove it from the refrigerator and pop it into the slow cooker, set the timer and go! This makes the prep in the morning so simple and easy. And I know that we’ll have the amazing soup ready and waiting on us for supper!
This black bean soup is also perfect for serving throughout the year for guests who are vegetarian and vegan since it does not contain meat or dairy and uses vegetable broth. But, those meat-lovers in the crowd definitely won’t be complaining! The black beans are so hearty that I’ve never had anyone miss the meat. If you enjoy black beans, give my Weeknight Black Bean Chili a try too. It’s quick enough for any busy night and so satisfying too!
Once it has cooked all day, it is rich and ready for serving!
This black bean soup is a bit spicy with the red pepper flakes and the jalapeno. If you aren’t a fan of spicy soups or flavors, just omit these ingredients if you like or adjust to your preference.
I like to garnish with a few fresh green onion to not only add a pop of color but also a little fresh flavor to the soup as well. If you aren’t worried about the dairy, you can also serve with sour cream, shredded cheese to really take this soup over the top!
How to Freeze
- Cool. Once cooked, allow to cool completely.
- Place in Containers. Portion into an airtight, freezer-safe container(s), label, and freeze for up to 3 months.
- Thaw. Allow to thaw overnight.
- Reheat and Serve. Reheat in oven or microwave until warm and serve.
More Favorite Soups
If you enjoy soups, here are some more of my family favorites.
Instant Pot Chicken Noodle Soup
Here is my Slow Cooker Black Bean Soup Recipe. I hope you love it!
Spicy Black Bean Soup Recipe
Ingredients
- 1 pound dried black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, deseeded and diced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 2 (16-ounce
) cans
diced tomatoes - 4 cups vegetable broth
Instructions
- Add all of the ingredients to the slow cooker and set the timer for 8 hours on low. Check that the beans are tender and cook an additional 30 minutes until they reach the desired tenderness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Do you soak the beans first?
Have you tried adding a sachet of epazote? I usually cook my black beans with it. A kind easier taught me his family’s secret.
I’ve not tried that! Sounds interesting!
this soup is so healthy and delicious. It was my first time to use dried beans (rather than canned) in a soup, and I like how they kept their shape and nice texture. Thanks for a terrific vegetarian offering.
Hi Jocelyn!
I’m so glad you enjoyed this soup! It is a hearty, delicious and satisfying soup – thanks so much for letting me know you liked it! xo
I really LOVE soups and this looks just yummy. I am thinking of making this for this weekend for company (we have a potluck every other Sunday at our house).
I hope you enjoy it, Patte! We loved it – thanks so much! xo
This sounds like a great fall/winter soup! Just a couple of questions:
Would replacing the jalapeno with canned diced green chilies cool down the spiciness?
Could this be frozan?
Or FROZEN, since frozan is not a cooking technique I’ve ever heard of 😀
Hi Anne –
I’m think those chilis will be fine to use. Yes – this could be frozen to eat later if you like. I hope you enjoy it! Thanks! xo
Absolutely you could replace the jalapeno chiles with green chiles, it would add good flavor for sure! I also know that a lot of jalapenos are not hot anymore. Twenty years ago they were, but they have bred the heat out (which is sad). Your very best green chiles are from Hatch. They are second to none!