Slow Cooker Black Bean Soup: Rich, Hearty & Easy

This easy and delicious slow cooker black bean soup practically makes itself while delivering restaurant-quality flavor.

Slow Cooker Black Bean Soup

There’s something comforting about a pot of soup simmering away while you go about your day. The scent wafting through the house reminds you that a warm and delicious dinner is waiting for you when you are ready to ladle it up. This slow cooker black bean soup is one of those reliable recipes that you make again and again. It’s simple, nourishing and perfect for game day and soup season.

Why You Will Love This Easy Slow Cooker Black Bean Soup

• The beauty of this black bean soup is its layered flavors.
• This easy slow cooker recipe takes about 15 minutes of prep time, then the slow cooker handles the rest for 6-8 hours. It’s perfect for busy days when you have a lot on your plate and dinner is the last thing on your mind.
• It’s healthy and filling, packed with protein, fiber and minerals from the black beans.
• The slow cooking process allows the spices and aromatics to meld, which in turn created a rich and complex flavor.
• Great for batch cooking or meal prep.
• Delicious the first day and even better the secondnd.

Need More Soup Recipes?

• Roasted Butternut Squash Soup
• French Cauliflower Soup
• Sweet Potato and Pumpkin Soup
• Tex-Mex Chirizo Chili

What You Need to Make Crock Pot Black Bean Soup

• 1 lb dried black beans soaked overnight
• 1 medium onion chopped
• 3 cloves of garlic minced
• 1 14 oz. can fire roasted tomatoes
• 1 4 oz. can diced green chili
• 1 1/2 teaspoon chili powder
• 1 1/4 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1 1/2 tablespoons chopped chipotle chilies in adobo sauce
• 1 pinch red pepper flakes
• 4 cups chicken broth or vegetable broth
• 2 cups of water
• 1 Tablespoon fresh squeezed lime juice
• Garnish
• Sour cream
• Chopped Avocado
• Green onion
• Cilantro
• lime wedge

How to Make Black Bean Soup

• Soak the dry beans overnight in a bowl of water. When you are ready to make the soup rinse and drain the beans, then set aside.
• Chop the onions and mince the garlic.
• Combine the onions, garlic, diced tomatoes, green chilies, pinch of red pepper flakes, chili powder, smoked paprika, cumin, chopped chipotle chili, chicken broth and water in  a 5-7 quart slow cooker. Stir well.
• Place the lid on the slow cooker and cook on high for 6-8 hours, you want the beans to be soft.
• Once the beans are soft, use an immersion blender or potato masher to blend some of the beans into the liquid.
• Stir in the lemon juice and season with salt and pepper to taste.
• Garnish with squeeze of lime juice a dollop of sour cream, chopped cilantro, and avocado.

Variations

• This crock pot recipe uses dry beans but canned beans work just as well. Use three 15-ounce small cans of black beans, drained and rinsed. Reduce the cooking time to 4 to 5 hours on low.
• Pinto beans or kidney beans can replace black beans though the flavor will change as will the color of the soup.
• Chicken stock or vegetable stock can be used in place of broth. You can also use bullion if that is all that you have.
• A ham hock or smoked turkey leg added to the slow cooker with the other ingredients  infuses the entire pot with a rich, meaty flavor. Pull the meat off the bones and stir into the soup before serving.
• While you can throw everything into the crockpot raw, taking five minutes to sauté your onions, garlic, and spices in a skillet or your slow cooker insert until golden brown before adding them to the slow cooker will improve the final flavor.
• ​For a creamier soup pour it into a food processor or Vitamix and blend to the desired consistency.
• To make a vegan version of this soup use vegetable broth and vegan sour cream for topping.
• This recipe can be made in a pressure cooker, an instant pot or on the stovetop.

What to Serve with Black Bean Soup

• Sour cream or Greek yogurt
• Shredded cheese like sharp cheddar, Monterey Jack, or crumbled queso fresco
• Diced avocado or guacamole
• Cornbread or  flour tortillas
• Crusty bread like a baguette or sourdough
• Cilantro lime rice or plain rice
• Tortilla strips, tortilla chips or scoops
• Diced red onion or pickled red onion
• Radish slices
• Bell Peppers
• Lime wedges
• Hot sauce

How to Store Black Bean Soup

Black bean soup keeps well in the refrigerator for up to five days when stored in an airtight container. The soup will thicken considerably as it cools. This is completely normal and expected. When reheating, add a splash of broth, water to restore the soup to your desired consistency. The soup tastes even better the next day after everything has had time to meld together in the refrigerator.

Let the soup cool to room temperature before transferring it to storage containers.

For longer storage, black bean soup freezes  well for up to three months. Leave about an inch of space at the top of your container since liquids expand when frozen and you don’t want a mess. Alternately, flat freezer bags work well too because they stack leaving more room in the freezer.

Before you go

Tell me, what is your favorite soup?

Do you have a family recipe that you love or a favorite cookbook that you always use?

Do you use your slow cooker? Dutch oven? Soup pot or cook over a camp fire in your cast iron?

I hope that you enjoyed this easy slow cooker black bean soup recipe. It’s a family favorite not only because it taste delicious but because with very little planning and ingredients we have a warm and delicious meal on cold days.

Have a great day friends, thank you for reading Pinecones & Acorns. If you enjoyed this post, I’d love for you to share it. And if you’d like to stay connected you can find Pinecones & Acorns on Facebook, Instagram or Twitter or Pinterest.

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Slow Cooker Black Bean Soup: Rich, Hearty & Easy

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This easy and delicious slow cooker black bean soup practically makes itself while delivering restaurant-quality flavor at home.

• Total Time: 0 hours
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

1 lb dried black beans soaked overnight

1 medium onion chopped

3 cloves of garlic minced

1 14 oz. can fire roasted tomatoes

1 4 oz. can diced green chili

1 1/2 teaspoon chili powder

1 1/4 teaspoon smoked paprika

3/4 teaspoon ground cumin

1 1/2 tablespoons chopped chipotle chilies in adobo sauce

1 pinch red pepper flakes

4 cups chicken broth or vegetable broth

2 cups of water

1 Tablespoon fresh squeezed lime juice

Garnish

Sour cream

Chopped Avocado

Green onion

Cilantro

lime wedge

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Instructions

Soak the dry beans overnight in a bowl of water. When you are ready to make the soup rinse and drain the beans, then set aside.

Chop the onions and mince the garlic.

Combine the onions, garlic, diced tomatoes, green chilies, pinch of red pepper flakes, chili powder, smoked paprika, cumin, chopped chipotle chili, chicken broth and water in  a 5-7 quart slow cooker. Stir well.

Place the lid on the slow cooker and cook on high for 6-8 hours, you want the beans to be soft.

Once the beans are soft, use an immersion blender or potato masher to blend some of the beans into the liquid.

Stir in the lemon juice and season with salt and pepper to taste.

Garnish with squeeze of lime juice a dollop of sour cream, chopped cilantro, and avocado.

• Author: Elizabeth
• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Soup
• Method: Crock Pot