Slow Cooker Black Bean Soup

Loaded with fresh vegetables, black beans, herbs and warm spices, Slow Cooker Black Bean Soup is a wonderful, good-for-you soup that can be customized with limitless options for toppings!

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Last year, when the pandemic started, I stocked up on lots of pantry essentials – canned beans, dry beans, pasta, rice, and all the shelf-stable items you probably have in your pantry too. 

I blew through my stash of canned and dry chickpeas in no time!

Italian Chickpea Vegetable Soup and Slow Cooker Sausage Chickpea Soup were two tasty things to come out of being holed up in the house for a long time! 

I had some dried black beans that I wanted to use up, so I started making Slow Cooker Black Bean Soup

Because they were dried beans, I definitely wanted to use my slow cooker!  Dried beans and slow cookers were made for each other!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
  • Dried black beans
  • Carrot
  • Onion
  • Jalapeno
  • Garlic
  • Canned diced tomatoes
  • Canned green chiles
  • Vegetable broth
  • Spices & seasonings (bay leaves, ground coriander, cumin, smoked paprika, chili pepper, salt & pepper)
  • Fresh cilantro

There is so much good stuff packed into this soup, just wait until you taste it! 

Besides pre-soaked, dried black beans, it has carrots, tomatoes,  jalapenos, onion, garlic, canned green chiles, cilantro, and lots of warm spices. 

After the soup has finished cooking, blend it to your desired consistency and add your favorite toppings!

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My preferred method of blending hot soup is with an immersion blender.
 
It doesn’t make the mess a traditional blender does, and it’s easier to create the texture you’re looking for.
 
If you need one, you can get an immersion blender HERE from Amazon.  They’re really easy to clean and don’t take up a lot of valuable kitchen space!

Toppings for Slow Cooker Black Bean Soup:

How to serve black bean soup?

This soup is naturally vegan, however, I like to add a dollop of sour cream (and sometimes shredded cheese) to my bowl of soup. 

It just gives the soup a fabulous, slightly creamy flavor that elevates it to another level. 

An absolute MUST is some freshly chopped cilantro; both mixed into the soup right before you serve it, and then a sprinkling on top as a garnish. 

Black bean soup is a great entrée all by itself, but would be great as a small starter before the meal too!

How to store black bean soup?  Can you freeze it?

Keep leftover black bean soup in an air-tight container in the refrigerator for 3-4 days.

This soup can be frozen in a freezer-safe container for up to six months.

Do you have to blend black bean soup?

Slow Cooker Black Bean Soup can be as smooth or chunky as you like it! 

I prefer it to be a little smooth, but still with a some chunks for texture.  However, if you want a nice and smooth soup, just blend it longer with your immersion blender.

Looking for more Slow Cooker Soup recipes?  Here are some favorites: 

If you love black beans, you’ll want to try my Smoky Slow Cooker Mexican Black Beans

These smoky, spicy beans are a great addition to all your favorite Mexican dishes!

Bowl of black bean soup with sour cream swirled in.

Slow Cooker Black Bean Soup

Flavorful Eats
Loaded with fresh vegetables, black beans, herbs and warm spices, Slow Cooker Black Bean Soup is a wonderful, good-for-you soup that can be customized with limitless options for toppings!
5 from 2 votes
Prep Time 5 minutes
Cook Time 5 hours
0 minutes
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 5-quart or larger slow cooker

Ingredients
  

  • 1 lb. dried black beans pre-soaked overnight
  • 1/2 cup chopped carrot
  • 2 jalapenos minced
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 4 oz. can of diced green chiles
  • 14.5 oz. can fire-roasted diced tomatoes undrained
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tsp. ground coriander
  • 2 tsp. smoked paprika
  • 1 tsp. chili powder
  • salt & pepper
  • 1/2 cup chopped cilantro leaves plus more for garnish

Instructions
 

  • Add everything to a slow cooker except for the cilantro and cook on high for 4-5 hours, or low 6-8 hours. Blend soup to your desired consistency with a hand-held immersion blender. You can make it smooth, or slightly chunky, depending on how you want it.
  • Taste for needed salt and pepper, then mix in the cilantro leaves. Serve in bowls, adding more cilantro for garnish, in addition to any other toppings you desire. Enjoy!
Keyword Beans, Slow Cooker, Soup, Vegan, Vegetarian
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3 thoughts on “Slow Cooker Black Bean Soup”

  • I did everything your recipe said to do, and after a few hours I remembered tomatoes keep dried beans from cooking. So I have a delicious soup with crunchy black beans. I will let it cook a few hours longer . Hopefully it’s editable

    • Sorry to hear that! I’ve made this many times and that has never happened. Did you soak the beans overnight? I do know that if dried beans are old, it will take a lot longer for them to soften. I wonder if that’s what happened?

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