Black Bean Soup (Slow Cooker Recipe)
Slow cooker black bean soup is a hearty, budget friendly meal loaded with veggies and bold flavorings. This easy dump and go dinner is perfect for busy weeknights when you want to come home to a meal that is ready to go.
There’s nothing quite like coming home to a slow cooker full of soup after a busy day.
I love walking into the house and smelling the soup cooking and knowing dinner is basically done.
And I love this black bean soup even more because it’s not only set it and forget it but it’s super budget friendly to stretch your grocery budget.
No one will be complaining though since it is super cozy and full of bold spices perfect for dunking cornbread or tortilla chips into.
And it makes for yummy leftovers!
This is one of those soup that gets even better as it sits in the fridge overnight.
Give it a try and you’ll be adding this to your regular meal plan.
Ingredients
To make this you’ll need:
- Black beans– Dried black beans. You’ll soak them in water overnight the night before.
- Chicken broth– You can use vegetable broth if you prefer to keep this vegetarian.
- Vegetables– A peeled and diced yellow onion and 2 seeded and diced bell peppers.
- Spices– Chili powder, ground cumin, cayenne pepper, garlic powder, black pepper, and salt
- Cilantro– Chopped fresh cilantro leaves.
- Lime juice– Fresh is best.
How to Make
This slow cooker black bean soup is so easy to make!
Just soak the beans in water overnight to rehydrate them.
When you are ready to put the soup in the slow cooker, drain the beans and rinse them well.
Put the drained beans in the bowl of a slow cooker along with the rest of the ingredients except the cilantro and lime juice.
Stir everything well.
Put the lid on the slow cooker and cook it on low for 8-10 hours or high for 5-6 hours.
Just before serving, use a potato masher to mash some of the beans in the slow cooker for a creamier consistency.
Stir in the cilantro and lime juice.
Serve warm and enjoy!
Storing
Let the soup cool to room temperature before transferring it to an airtight container in the fridge for 4 days.
Reheat individual portions in the microwave, stirring in a little extra broth if needed to loosen the soup back up.
Freezing
This soup also freezes really well.
Transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months.
Thaw the soup overnight in the refrigerator before reheating.
Stir in some fresh cilantro after it’s reheated to brighten it back up.
Tips and Tricks
- Adjust the seasoning to your taste. Start with the suggested amount but give it a taste before you serve and add any extra seasoning as needed.
- This soup is delicious as is but you can dress it up with all the toppings. Topping ideas include: sour cream, cheddar or cojita cheese, avocado slices, crushed tortilla chips, and pico de gallo.
- If you use canned beans, rinse and drain them well. Reduce the cook time to 2-3 hours on low.
Other Slow Cooker Soups
Slow cooker black bean soup is a budget friendly, easy soup that will warm up any night.
Make it and enjoy!
Looking for other slow cooker soup recipes?
Try these:
- White Lasagna Soup
- Beef & Barley Soup
- Creamy Steak & Potato Soup
- Potato Soup
- Crack Chicken Tortellini Soup
- Chicken & Pierogi Stew
If you’ve tried this SLOW COOKER BLACK BEAN SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Black Bean Soup (Slow Cooker Recipe)
Ingredients
- 1 lb dry black beans
- 6 cups chicken broth
- 1 medium yellow onion peeled & diced
- 2 green bell peppers seeded & diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/3 - 1/2 cup chopped fresh cilantro leaves
- 2 tbsp lime juice fresh recommended
Instructions
- Soak the beans in water overnight to rehydrate them.1 lb dry black beans
- Drain them, rinse them well, then transfer them to the bowl of a slow cooker.
- Add the rest of the ingredients, except the cilantro and lime juice, then stir everything together until evenly combined.6 cups chicken broth, 1 medium yellow onion, 2 green bell peppers, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp salt
- Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6.
- Using a potato masher, mash some of the beans in the pot (this will give the soup a creamier consistency).
- Stir in the cilantro and lime juice.1/3 - 1/2 cup chopped fresh cilantro leaves, 2 tbsp lime juice
- Serve warm and enjoy!
Notes
- Adjust the seasoning to your taste. Start with the suggested amount but give it a taste before you serve and add any extra seasoning as needed.
- This soup is delicious as is but you can dress it up with all the toppings. Topping ideas include: sour cream, cheddar or cojita cheese, avocado slices, crushed tortilla chips, and pico de gallo.
- If you use canned beans, rinse and drain them well. Reduce the cook time to 2-3 hours on low.
Nutrition
