This veggie-packed black bean soup makes a flavorful and hearty vegetarian meal! Just set it and let the crock pot do all the work.
A few weeks ago a friend brought me some black bean soup to try. It was delicious and I immediately asked her for the recipe. Like most recipes, it was tweaked and she couldn’t quite recall everything that went into it, but gave me a good base to start from. Since then I’ve made 3 different batches and tweaked it myself to create a delicious, hearty soup that is a true set-it-and-forget-it crockpot recipe (my fav!).
When I use crockpot recipes I am looking for one that can simmer all day. Not only does it make the house smell delicious, but to me, the point of using a slow cooker at all is that you don’t have to attend to it.
Using dried beans keeps the cost low, though you will need to soak them the night before. In fact, you could do all the prep the night before and just turn it on before you leave for the day. In the morning, simply rinse the beans and add them to the crockpot with the rest of your ingredients.
Turn it on low for 12 hours and high five yourself that dinner is taken care of!
When you are ready to eat, simply use an immersion blender to make it as smooth as your taste buds prefer. Or use a regular blender and blend in batches. It’s a good idea to take out the center of the top and cover loosely with a paper towel to allow steam to escape.
Then, top it with your favorites: avocado, scallions, red onions, sour cream, Greek yogurt, cilantro, hot sauce, etc.
This is a great recipe for kids, too. I don’t think the cayenne makes it too spicy, but you can always leave that out if you are feeding the family. For my girls, I add a sprinkle of cheese and serve it with corn chips for dipping. Enjoy!
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PrintCrockpot, Veggie-Packed Black Bean Soup
- Prep Time: 20 mins
- Cook Time: 12 hours
- Total Time: 12 hours 20 mins
- Yield: 16 cups 1x
- Category: soup
Description
This veggie-loaded, simple crockpot black bean soup is great for a hearty vegetarian dinner.
Ingredients
- 1 lb dried black beans
- 3 celery stalks, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 small onion, chopped
- 1 (15 oz) can of diced tomatoes
- 6 garlic cloves, minced
- 2.5 cups vegetable broth
- 2 cups of water
- 2 Tbsp cumin
- 2.5 Tbsp chili powder
- 2 Tbsp paprika
- 2.5 tsp salt
- 2 bay leaves
- 1 tsp cayenne powder
- 1 Tbsp fresh lime juice
- Toppings: sour cream, cilantro, scallions, avocado, red onion, Greek yogurt
Instructions
- Soak black beans overnight. Make sure they are covered by at least an inch of water.
- In the morning, prep all vegetables, rinse the black beans and add all ingredients except the lime juice to the crockpot.
- Set on low for 12 hours.
- When ready to eat, use immersion blender or regular blender to puree until desired consistency is achieved (I like to leave it a little chunky).
- Stir in lime juice, add salt and pepper to taste and serve with your favorite toppings and tortilla chips.
Notes
It takes the full 12 hours for the beans to cook, which makes it a great recipe for a full day out of the house. But if you need it done more quickly, crank it up to high for a couple hours until the beans are soft. You won’t overcook it.
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Laura @ Mommy Run Fast says
We make a similar crock pot black bean dish that is one of our favorites but usually keep it chunky and have it over rice… I love the idea of pureeing it into a smooth soup. Looks so yummy!!
Tiff @ Love Sweat & Beers says
Yum! I’ll be busting out my crock pot again this weekend when I make bbq for visiting family. Love that thing!!
Becky@TheSavedRunner says
This sound and looks delicious! I just have a silly question. How much is one pound of black beans? Like how many cups?
Alicia says
This looks so delicious and very simple! I love that you can prep all of the food beforehand and after just a few minutes of dumping all of the ingredients in dinner is taken care of.
I also love that it’s a vegan recipe. We have some friends that are vegan so this recipe will be saved for when they come over for dinner!
christina says
hot sauce is a must!!
Hannah @ CleanEatingVeggieGirl says
This sounds fantastic, Brittany!! I LOVE black bean soup and I love soups in the slow cooker even more! I can’t wait to try this..ideally before it gets TOO hot outside (though I am totally up for eating soup during the Summer!).
Katie @ Pick Any Two says
Sounds delicious! I especially love that I could prep it all the night before, as mornings tend to be a little chaotic in my household.
Matt @ Runner Savvy says
I am totally making this!
Liz @ I Heart Vegetables says
Mmmm this sounds so good! I’m definitely adding black bean soup to my list of recipes to make!
Michelle G. says
I am making this tomorrow (after I soak the black beans tonight). Oh, it looks amazing. Can’t wait to eat it with a big old dollop of sour cream on top. Do you drain the tomatoes or just put the whole can in, including juices? I’m going to assume it’s whole can, undrained..
Brittany Dixon says
Oh yeah, dump the whole can in! Let me know what you think 🙂
Michelle G. says
It just finished cooking and I blended and tasted it. Delicious! Seasoned just right. This is my new go-to recipe for black bean soup. I had been using one that used ham, but it could get really salty, depending on what type of ham I used.
★★★★★
Lauren says
I’m making this for supper tonight. Can’t wait!
Brittany @ Delights and Delectables says
yes please!! I am living by the crockpot right now!
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Jessica | Falling Glitter says
This is going to be perfect for my next crockpot dinner night!
K says
If using canned beans and cooking this recipe on the stovetop instead of the slow cooker, how many cans of black beans would you use?