Slow Cooker Black Bean Soup Recipe

Slow Cooker Black Bean Soup Recipe – Light and healthy, yet bursting with flavor, this black bean soup recipe is an instant family favorite you’ll make again and again!

The Easiest Slow Cooker Soup Recipe

I’m serving up my favorite Slow Cooker Black Bean Soup Recipe today. The easy mid-week meal is light, healthy, and ridiculously comforting. You’ve got to try it!

Life has a way of changing us. As we move through various seasons of triumphs and sorrows, personal development buries its roots in some of the most unassuming aspects of our lives.

For instance, when I was a young cook, I would spend countless hours creating ultra chefy meals. I didn’t realize it at the time, but I needed to excel, so desperately, that I strived to make sure my dish was always the most elaborate, well-plated, and unusual at the table. This was a fun time of creative growth and learning. Yet my need for success, even on the dinner table, was deeply rooted in a desire for approval.

Jump forward a couple decades… My cooking knowledge has grown profoundly, yet I find myself making simple dishes most of the time, without all the glitz or glamour.

Why? As I grew in knowledge and experience, I no longer felt the need to prove myself to anybody. Fear of judgment no longer controls me.

I find this to be true in many areas of my life: Marriage. Parenting. Business.

Time, experience, and a few hard-fought battles tear down insecurities and expose a bloom of confidence.

Ingredients Checklist

For the Black Bean Soup Recipe:

• 1 pound dried black beans rinsed
• 1 large onion peeled and diced
• 2 medium red bell peppers seeded and diced (or one extra large red bell pepper)
• 2 quarts vegetable broth
• 1/3 cup Franks Cayenne Hot Sauce
• 6 cloves garlic minced
• 2 bay leaves
• 1 tablespoon ground cumin
• Salt and pepper

Possible Toppings/Garnish:

• Chopped scallions
• Cilantro
• Oregano
• Jalapeno slices
• Shredded cheese
• Lime wedges to squeeze lime juice over the top
• Avocado
• Tortilla Chips
• Sour cream or plain yogurt

The Secret Ingredient

So today I’m confidently sharing an easy Slow Cooker Black Bean Soup Recipe that I know you will love!

Admittedly, this black bean soup is low on visual appeal. After all, there are very few attractive brown foods out there.

However, this humble bowl of soup makes a perfect low-maintenance meal for the winter months. This Slow Cooker Black Bean Soup Recipe is packed with veggies, herbs, and spices, then pureed into a rich porridge.

The secret ingredient that makes this black bean soup (crock pot version) a stand-out is Frank’s RedHot Sauce. This classic cayenne pepper sauce mingles into the soup, giving it spicy depth, without overpowering the other flavors.

It fills and warms your belly, without expanding your waistline!

Light on fat, calories, and junky ingredients, this fabulous and easy Black Bean Soup might fit into your new year diet. It happens to be vegan, gluten free, dairy free (if you don’t add the sour cream on top) and made entirely of whole foods.

Bonus, this black bean soup is made in the crockpot! So you can throw everything in the slow cooker first thing in the morning and dinner will be ready when you get home in the evening.

I’m confident our Crock Pot Black Bean Soup Recipe is going to be one of your new favorite go-to recipes this winter. Give it a try!

How To Make This Soup

Instructions

Place all the ingredients in a large slow cooker pot and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Stir to combine, 

Turn the slow cooker on medium heat, cover, and cook for 10-12 hours. (You could soak the beans in water overnight to reduce the cooking time by half, but it’s not necessary.)

Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup until two-thirds of the beans are pureed and the soup is thick. 

Salt and pepper to taste, then serve warm with fresh toppings.

Get the Complete Black Bean Soup Slow Cooker Recipe Below. Enjoy!

Frequently Asked Questions

If using canned beans, do you recommend cooking this on the stovetop? Or how long do you cook it in a slow cooker?

You can make this with canned beans on either the stovetop or in the slow cooker. (1 pound dried beans = 4 – 15 ounce cans of beans) On the stovetop, it will need to simmer for about 30 minutes. In the slow cooker, cook for 3-5 hours.

What do I do if my slow cooker does not have a medium setting?

Slow cookers vary in temperature. I have three and they all take different amounts of time to cook the same recipe. If your crockpot tends to be really low heat, turn your slow cooker on high to make sure the beans are tender.

Can I make this recipe in an Instant Pot?

We actually have a separate Instant Pot Black Bean Soup that I know you will love! Click here for the recipe.

How long do leftovers last?

You can keep this homemade soup in an airtight container in the fridge for 4 to 5 days. You can store this in the freezer for up to 6 months, and place in the refrigerator to thaw before warming up on the stove or microwave. 

Can I use a different kind of broth?

I used vegetable stock/broth here to help make this a vegetarian meal, but you can use whatever you have on hand – chicken stock, chicken broth, beef broth.

Looking for More Satisfying Soup Recipes?

Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, potassium, fiber, vitamin c, and calcium percentages.

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