Slow Cooker Black Bean Soup

Bowl of black bean soup with sour cream, red onion and jalapeno slices, with lime wedges and cilantro off to the side.

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.

Course Vegan Dinner

Cuisine Mexican

Keyword slow cooker black bean soup

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 293.8kcal

Author Susan Pridmore

Equipment

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.

Nutrition