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 a lot of glitz or glamour.
Why? As I grew in knowledge and experience, I no longer felt the need to prove myself to anybody. Fear of judgement 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. Confidence is beautiful, don’t you think?
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 winter months. 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 recipe 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 Slow Cooker Black Bean Soup Recipe might easily 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 Slow Cooker Black Bean Soup Recipe is going to be one of your new favorite go-to recipes this winter. Give it a try!
Slow Cooker Black Bean Soup Recipe
Yield: 8+ servings
Prep Time:10 minutes
Cook Time:10-12 hours
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!
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
- 2 quarts vegetable broth
- 1/3 cup Franks Cayenne Hot Sauce
- 6 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon ground cumin
- Salt and Pepper
- Chopped scallions
- Jalapeno slices
- Shredded cheese
- Lime wedges
- Sour cream (or plain yogurt)
- Place all the ingredients in a large slow cooker and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Turn the slow cooker on medium, 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.
NOTE: 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.
Yield: 8+ servings, Serving Size: 8
- Amount Per Serving:
- Calories: 255 Calories
- Total Fat: 2.5g
- Saturated Fat: 0.6g
- Sodium: 1209mg
- Carbohydrates: 41.1g
- Fiber: 9.6g
- Sugar: 4.2g
- Protein: 17.9g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!