This slow cooker black bean soup is made with dry beans, and practically makes itself. Dress it up with garnishes such as sour cream, pickled jalapeños or the spicier variety, cilantro, lime, green onions, or avocado.
Jump to Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
In my world, "slow cooker" is code for easy and hands-off. I've cooked this black bean soup in my slow cooker overnight while I slept. And I've made it when I've been out for the day. All the work is done while I do something else. And sometimes that's the only way dinner is getting made. You have days like that too?
When I crave black bean soup, and want it to be easy, I either make this Instant Pot Black Bean Chili or this slow cooker recipe, which is even easier. If I have a little more time, then I head to this Southwestern Black Bean Soup with Tomatillos and Corn. As you can see by now, I really like black bean soups.
❤️ Why you'll love this recipe
- Easy, hands-off recipe.
- Hearty and flavorful dinner or lunch on the go.
- Naturally vegan, although you can add cheese and sour cream for a vegetarian dish.
- Super budget friendly since it uses dry beans, which are a fraction of the cost of canned beans.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Yellow onion - white onion if fine too, but red onion is too sweet.
- Celery
- Carrot
- Dry black beans (uncooked) - I've used standard black beans, heirloom black beans, and black turtle beans in this recipe, all with great success.
- Garlic - I often use garlic paste because it's so easy.
- Spices - chili powder, dried oregano and Pimenton de la vera (or smoked paprika).
- Vegetable broth - Make your own vegetable broth or use Better Than Bouillon paste made from roasted vegetables.
- Salsa
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
👩🍳 Preparation Tips
No need to pre-soak the beans when cooking them in the slow cooker.
There's some variability in cooking time from one slow cooker to the next. I cook this soup on high for 6 - 7 hours very successfully.
The other factor in cooking time is the beans themselves. It's impossible to know the age of the dried beans. Beans on the shelves of your grocery store could be as old as 2 years. And the older they are, the dryer, and longer it can take to cook. Heirloom beans will generally cook faster because they're almost guaranteed to be more recently dried.
I purée my soup in a countertop blender. If you prefer the black bean soup to be chunkier, either use an immersion blender or remove 1 cup of the soup and puree it before stirring it back into the soup.
Don't add the salsa until the beans in the soup are completely cooked. The vinegar in the salsa can prevent beans from softening.
More Puréed Soups!
Avocado Soup with Tomatillos and Hatch Chile
Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Slow Cooker Black Bean Soup
Equipment
- Chef's knife
- box grater
- fine mesh strainer
Ingredients
Bean Soup
- 1 large yellow onion, diced (about 2 cups diced)
- 2 ribs celery, diced
- 1 large carrot, grated
- 2 teaspoons minced garlic
- 1 pound dried black beans, rinsed
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- ½ teaspoon Pimenton de la Vera or smoked paprika
- 6 cups vegetable broth I use Better Than Bouillon
- ⅓ cup salsa
- 1 teaspoon kosher salt optional, particularly if you use Better Than Bouillon for the broth
Optional Garnishes
- Finely chopped red onion
- Sour cream
- Cilantro
- Scallions
- Avocado
Instructions
- Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a strainer under cool running water.
- Place all of the ingredients in a slow cooker EXCEPT the vegetable broth and salsa.
- Pour the broth into a microwave-safe container, cover with plastic and bring to a boil in the microwave. This takes about 5 minutes in my microwave oven. Pour the hot broth into the slow cooker.Cover and cook on HIGH for 6 - 8 hours.
- Stir in the salsa, and puree in a countertop blender. If you prefer a chunkier soup, use an immersion blender to get the texture you want.
- Serve with garnishes.
Dorothy at Shockingly Delicious
Your soup is modern art!
Lynn
Yum!! I love Black Bean Soup~
JJ - 84thand3rd
I love a good black bean soup and the flavours on this one sound great!
Emily @ Life on Food
I hope you start feeling better soon. I am sure the soup certainly helped. It looks delicious!
Melissa
I love black bean soup. This sounds delicious!
SallyBR
Sorry about the flu, that is not fun!
my Mom always believed that black bean soup would cure anything, so there you go... I am sure this was a great dish to enjoy when you were not feeling that great 😉
Rebekah @ Making Miracles
Feel better!!! This recipe looks amazing - I've never seen a soup like that! Yumm!
Rita
Never thought of bean soup in the slow cooker; makes lots of sense. (I would have gone the chicken soup recipe following the flu! Had you gotten a flu shot?)
Erika
Oof sorry to hear you and your husband both got slammed with the flu!! That is truly unfortunate. But I had to laugh at --> "It’s hard to rally interest in cooking when you have a fever unless it’s to fry an egg on your forehead while you remain in bed." I can totally relate, which is why I'm so impressed that you managed to make this black bean soup anyway! Yum! I'm going to have to hurry and make this before Houston gets too hot...summer feels like it's just around the corner!
cheri
I have some black beans soaking on the counter as we speak. Love the way your post reads and your pics are gorgeous.
Tara
Hope you all feel better! I love the topping of your soup!
Karen @ Karen's Kitchen Stories
I hope you are both feeling better! This soup is gorgeous. Love the white swirl! Great blog Susan!
Kirstin
oh wow. Just pinned this. it looks so good. Thanks for sharing.
mjskit
So sorry that you and your husband have had the flu. 🙁 Hope you're feeling better. You sound a lot like me when it comes to what makes you feel better. When I'm sick, I just open up a can of chicken noodle as well. This black bean soup does look delicious and I bet it's great for the after flu recuperation period. Take care of yourselves!
Melissa
I love, LOVE black bean soup. Knowing there's a crockpot method is amazing. Great pick--thanks for the inspiration!
laurasmess
Sorry to hear that you and the carnivore have been feeling so terrible this week Susan! May health return to your household very soon! This soup, on the other hand, looks divine. The best kind of simple food for when sickness hits. Thanks for the recipe and inspiration. Rest up and get well! xx
Oui, Chef
Ugh, I hate the flu....you poor thing. Glad to hear you are finally back on your feet, I bet this soup REALLY helped on that front.
Jess @ Flying on Jess Fuel
Mmmm soups are such great comfort food... this one sounds awesome!
Terra
I have to incorporate more beans in my diet, for extra protein. Love this recipe, all the flavors together would be fantastic! Gorgeous, Hugs, Terra
Amy @ Fearless Homemaker
Oh wow, this soup looks SO good. Hope you're feeling lots better now!
EA-The Spicy RD
SO sorry you got sick 🙁 This looks SO good 🙂 Hope you're feeling LOTS better now!!
Paula
Hi! Please let us know how much salsa to add. Thank you!!
The Wimpy Vegetarian
Thank you SO much for noticing this was missing! It's 1/3 cup, and I've updated the ingredients now.