Slow cooker black bean soup is a delicious, hands-off vegetarian soup that’s hearty and filling for a chilly day. Add your favorite toppings and grab a spoon!
Today is going to be a tad bit rough, I think.
We've been off for 2 weeks for the kids' holiday break from school, and we had such long, lazy, playful days.
So diving back into the morning school-day grind and a full day of work seems a bit daunting.
Then again, I do love a schedule and it'll be so nice to get back into a groove and have full, productive days.
Still, I think baby steps today and this week will help, trying to ease back in.
OK, let's move right along to the food.
Today’s recipe for slow cooker black bean soup just makes me feel all cozy to think about.
I adore black bean soup and this one is going to make you love it too!
It’s perfect for a warm lunch on a chilly winter’s day and it makes a fabulous meatless Monday dinner - or just anytime dinner if you’re vegetarian. Or if you’re looking to incorporate more veggie meals in the new year.
It’s warm and hearty with great flavor from a few savvy add-ins (namely the canned diced green chilies and the jarred salsa).
Very little effort going in, big yummy rewards coming out. My kind of recipe!
Even my kiddos eat a bunch of this soup - and that’s saying something! Sure, they might be eating just as many scooper chips as they do soup, but I’ll take it.
And you can’t beat the freedom of a slow cooker! You can set it and walk away for hours. No need to stay home and babysit something in the oven or on the stove. Nope, you are free to go about your day!
(You might also like this slow cooker chicken noodle soup.)
Plus you can either cook this on high for 3 hours or on low for 6 hours, so make it work for you.
And unlike a chicken dish that might dry out or get overcooked, you can let this hang out on warm for a while if needed.
Also, I wanted to point out that this soup is vegan and gluten-free as is. It’ll just depend on what you choose for your toppings whether it stays that way.
I’ve got tons of topping ideas down below and listed in the recipe card as well. I’m all about the toppings!
OK, let’s get to cooking!
Now, I’ve got some notes and tips coming up on how to make crock pot black bean soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making slow cooker black bean soup:
- Beans: The recipe calls for dried beans and they need to be soaked overnight so that they are more tender and will cook all the way when making this soup. See below for info on how to do a “quick” soak.
- Canned beans: Prefer to use canned beans instead of dried? You’ll need 4 (14.5 oz.) cans for this recipe. Be sure to rinse and drain them well.
- Blending: I much prefer this soup when it’s partially blended after the cook time is complete. It improves the texture and consistency. (I’ve tried it without blending and just don’t like it as much.) You can use an immersion blender or transfer part of the soup to a regular blender.
- Broth: Choose vegetable broth to keep this recipe vegetarian/vegan. Or if you’re like us and not actually vegetarian, it’s fine to sub chicken broth if that’s what you have on hand. Either way, I recommend the low-sodium version.
- Spicy: Need a little heat? Add an extra jalapeño, or leave in some of the seeds and membranes, or add ¼ to ½ teaspoon of cayenne pepper with the other seasonings. You can also serve it with hot sauce to give some heat to just your bowl.
Now, I know how it goes when you start to prep a slow cooker recipe in the morning.
You’re ready to dump and go. Or maybe do a quick saute or sear and then go.
But this recipe calls for a pound of dried black beans that’s been soaked overnight.
So the night before, you’ll want to rinse and pick over your dried beans. Place them in a very large bowl and then add enough water to cover them by several inches.
Drain the soaked beans in the morning and they are ready to toss in the slow cooker.
No time for an overnight soak?
Or maybe you'er like me, didn’t read the instructions and forgot about it. (Yes, this is my recipe. Yes, I still did that. Mom brain for the win!)
Here’s how to do a quick soak of dried beans:
- Rinse your dried beans and pick out any damaged ones or stray rocks.
- Place the beans in a large pot and cover with water.
- Bring to a boil over medium high heat. Boil for 2 minutes then turn off the heat.
- Cover and let the beans sit for 1 ½ to 2 hours.
- Drain the beans and then proceed with the recipe.
OK, so that’s the method.
Two cautions:
One, it’s not really all that quick. I mean, you can do that in the morning and then get the soup prepped at lunch or mid-afternoon and have it ready for dinner, but it still requires a full 2 hours.
Two, the one time I tried that method - which has a longer boil time and a longer rest time than most ways I’ve read about - some of the beans still had a small bite to them after cooking for this recipe, as if they weren’t completely tender.
All that to say, I definitely recommend soaking the beans overnight.
Moving along…
I’m getting hungry, so let’s get ready to eat!
I believe black bean soup calls for toppings, in the same way that chili does. Just my personal belief that they are a must.
You can pick and choose your favorites, but having a few toppings will definitely amp up the flavors here!
Topping ideas for black bean soup:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced or diced avocado
- Chopped fresh cilantro
- Chopped green onions
- Hot sauce or sriracha
- Pickled jalapeños
- Tortilla chips or oyster crackers or frito chips
We also love serving this soup with some easy cheesy cornbread muffins or jalapeño cheddar drop biscuits. Both are quick and easy to make while the chili is cooking.
Or check out this tasty Mexican cornbread for a side.
OK, let’s talk about what to do with any leftovers. Cause soup keeps great and is so nice to have on hand for a quick lunch or dinner. Especially on a cold day!
How to store leftover black bean soup:
* For the fridge: Let the soup cool down, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days.
* For the freezer: Let the soup cool down and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months.
* Don’t forget to label it! I also like to keep a list of food I have in the freezer in my desk, so I can see what we need to use up without having to dig through the freezer.
Tip: Lay the freezer bags flat until they are frozen then you can stand them up and “file” them like books in your freezer.
When you’re ready to enjoy it again, for lunch or dinner, here’s how to get it ready.
How to reheat leftover black bean soup:
* To reheat frozen soup, it’s best to thaw it in the fridge overnight. (It may take longer than overnight if you have a large container versus an individual serving.) Then add it to a pot on the stove over medium low and bring it to a simmer, stirring on occasion, to get it uniformly heated through.
* If you’re in a pinch time-wise to thaw it from the freezer, you can place the frozen bag/container of soup in a bowl of lukewarm water to thaw on the counter, changing the water every 15 minutes. Then heat the soup in a pot until warm and serve it up.
* If the soup has gotten too thick, add a few splashes of vegetable broth to get it to the right consistency.
You are all set, whether it’s for a healthy New Year, a meatless Monday or just a new way with soup.
Enjoy and here’s to a happy New Year!
XO,
Kathryn
Slow Cooker Black Bean Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 large jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 1 (1 lb.) bag black beans, soaked overnight then drained
- 4 cups low-sodium chicken or vegetable broth
- 2 (4 oz.) cans diced green chilies
- 1 cup salsa
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, hot sauce, etc.
Instructions
- Note: The beans for this recipe need to be soaked overnight. Please plan accordingly. Or see below for alternate ways to make this soup.
- Heat oil in a large skillet over medium heat. Add the onion and jalapeño and saute for about 5 minutes, until tender. Add the garlic and cook for another 30 seconds.
- Add the onion mixture to the insert of your slow cooker.
- Add the soaked and drained black beans, broth, diced green chilies, salsa, cumin, paprika, salt and black pepper. Stir well.
- Cover and cook the soup on low for 6 hours or on high for 3 hours.
- Once the cook time is complete, use an immersion blender to partially blend the soup. This helps with the texture and consistency. (Alternatively, you could transfer part of the soup to a blender and blend partially then transfer back to your slow cooker.)
- Let the soup sit for 15 minutes on warm to thicken.
- Season to taste with salt and pepper then serve with desired toppings.
Notes
- Rinse your dried beans and pick out any damaged ones or stray rocks.
- Place the beans in a large pot and cover with water.
- Bring to a boil over medium high heat. Boil for two minutes then turn off the heat.
- Cover and let sit for 1 ½ to 2 hours.
- Drain the beans and then proceed with the recipe.
- Caution: You may need to add extra cook time to ensure the books are tender.
Nutrition
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