Slow Cooker Black Bean Soup
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.
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Vegan Dinner
Cuisine: Mexican
Keyword: slow cooker black bean soup
Servings: 6
Calories: 293.8kcal
Author: Susan Pridmore
Chef's knife
box grater
fine mesh strainer
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
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.
Serving: 1.25cups | Calories: 293.8kcal | Carbohydrates: 55.6g | Protein: 17.1g | Fat: 1.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.2g | Sodium: 1376.2mg | Potassium: 1272.4mg | Fiber: 13.5g | Sugar: 5.6g | Vitamin A: 3034.7IU | Vitamin C: 3.3mg | Calcium: 125.7mg | Iron: 4.4mg