Slow Cooker Black Bean Soup

When winter rolls in, and I’m in the height of my health kick, I love to simmer up this nutritious and fiber-packed slow cooker black bean soup. This rich and hearty soup is made with beans and veggies, yet it’s surprisingly light, and incredibly easy to make. To me, it’s the perfect healthy comfort food for cold evenings.

This slow cooker black bean soup is a recipe I lean on a lot when I want to make something during the week that’s easy to cook and nutrient-packed. It’s light on fat, calories, and junky ingredients, which are all big wins in my book. Admittedly, though, this bean soup isn’t the prettiest. After all, there are very few attractive brown foods. But dress it up with some fresh garnishes and shredded cheese and scallions, and you’ve got a color contrast to remember. There’s also a secret ingredient that makes this dish pack a rather serious punch…and that’s a drizzle of this very spicy hot sauce. Every spoonful fills you up with a richness of flavors that reminds me of my traditional bean soup with ham bone, except this soup is a lot lighter and plant-based.

Amanda – ⭐⭐⭐⭐⭐ I love everything about this, so hearty and delicious!

Key Ingredients and Tips

• Dried black beans – These are the creamy heart and soul of this soup. I always make sure to rinse the beans before tossing them into the slow cooker.
• Vegetable broth – I like to use high-quality vegetable broth, either store-bought or homemade, to build the soup’s savory base.
• Frank’s Cayenne Hot Sauce – Enter the secret weapon! This hot sauce is why each spoonful packs a serious, spicy punch without being overpowering.
• Onion – Chopped onion adds subtle sweetness and depth.
• Red bell pepper – For a pop of color and a little bit of sweetness, I use chunks of fresh and seeded red bell peppers.
• Garlic – I know it might seem like this recipe uses a lot of garlic, and it does, but it just adds so much depth and richness.
• Seasoning – For added earthiness and savory flavors, I use dried bay leaves and a pinch of ground cumin to season the broth.

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Fill the slow cooker – I start this soup by adding all the ingredients to my slow cooker. I season them with some salt and pepper, and cover them up with the lid. Then I set the slow cooker to medium and let everything cook for 10-12 hours. I know, that’s a long, long time. If you’re in a hurry, you can soak the black beans overnight and shave about half the time in the cooking process.

Blend – I taste the beans to see that they’re soft and tender, and then I remove the bay leaves. I grab my immersion blender, a must-have soup-making gadget, and I puree about two-thirds of the soup until it’s thick and creamy. I don’t blend the whole thing because I love the texture of beans! And, voilà! That’s it. I told you this recipe was easy to make!

Recipe Variations

• Canned beans – 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.
• Heavy cream – Add a splash of heavy cream to boost the creaminess of this dish.
• Tomatoes – Stir in some crushed or diced fresh tomatoes for a tangy twist and pop of red.
• Corn – For added sweetness and crunch, add a handful of corn.
• Bacon – Mix in some crumbled bacon for a smoky and meaty twist to this soup.

Serving Suggestions

There are so many ways that I love to serve this delicious black bean soup. Here are some of my favorite toppings:

• 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

But you can also serve it with a variety of great side dishes to complete the meal. Here’s what I suggest:

• Corn tortillas
• Basmati rice
• Navajo fry bread

Frequently Asked Questions

Storing

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 it in the refrigerator to thaw before warming it up on the stove or microwave. 

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