Enjoy this hearty, well-spiced blend of beans and veggies that takes little to no effort to prepare at home!
Who says a good Tex-Mex meal has to be rushed? Fast food is one thing when you’re in a pinch, but if you’ve got the time to sit back and relax on the weekend, slow-cooker black bean soup is one of the best. It might take a while to prepare, but the wait is worth it.
This is one of my favorite recipes, and I can’t rave enough about it! Although it doesn’t look colorful, slow-cooker black bean soup tastes vibrant and warm. Rich and full of scrumptious spices like chili powder, cumin, and paprika, the vegetables are cooked to tender perfection, while the black beans make the whole dish glisten.
It’s overflowing with great ingredients, yet it’s not a challenge to make. Simply prep the beans and veggies, mix everything together, and let the magical slow cooker do the rest. Even if you have a busy day ahead, slow-cooker black bean soup can be started in the morning so it’ll be done by dinnertime. Even experienced chefs are blown away by the ease of black bean soup prepped in a slow cooker.
Is Slow-Cooker Black Bean Soup Healthy?
Rich in protein and fiber, slow-cooker black bean soup is a healthy vegetarian meal. The beans are especially nutritious because they’re packed with plant-based protein, folate, potassium, and magnesium. If you want to make the recipe vegan, simply garnish your bowl with plant-based sour cream and cheese instead of regular. While the recipe is a little high in sodium, you can swap in a low-sodium broth to help dial down the salt content.
Can You Mix Meat Into Black Bean Soup?
The beauty of black beans is that they pair well with all kinds of protein. While this recipe is vegetarian, some meat lovers might want to kick it up a notch with their favorite juicy proteins. Red meats make the soup a lot more like chili and up the protein content. If this is your preference, try adding 1 pound of cooked ground beef or lamb at the end of the cook time. If you want to add in leaner meat options, try ground chicken or turkey. You’d be surprised by how versatile this humble slow-cooker soup can be!
How do I store leftovers?
Once cooled, black bean soup can be refrigerated in an airtight container for up to 5 days. Alternatively, you can transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating on the stove at medium heat for 10–15 minutes, until it’s warmed all the way through. Stir occasionally to ensure even cooking.
Serving Suggestions
Ready for a whole Tex-Mex masterpiece of a meal? Garnish your slow-cooker black bean soup with sour cream, cotija cheese, and freshly chopped cilantro. Alternatively, grate cheddar cheese on top. For some simple sides, serve Tortilla Strips, Garlic Toast, Mexican Brown Rice, or a colorful Avocado Salad. If you want to go bigger, dish out some Mexican Roll Sushi, Grilled Mexican Quesadilla With Lentils, or a Quick and Healthy Taco Salad made with ground beef.
Ingredients
- 1 pound dry black beans rinsed and soaked overnight
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 1 red bell pepper seeded and diced
- 1 jalapeño pepper seeded and minced (optional)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 4 cups vegetable broth plus more if needed
- Salt and black pepper to taste
- Fresh cilantro chopped
- Sour cream for garnish (optional)
- Cotija cheese for garnish (optional)
Instructions
- Drain and rinse beans before using.
- In a slow cooker, combine the soaked beans, onions, garlic, carrots, celery, red pepper, jalapeño, chili powder, cumin, oregano, smoked paprika, and cayenne pepper.
- Pour in the vegetable broth. Stir well to combine all ingredients.
- Cover the slow cooker and cook on high for 4-5 hours, or until the beans are tender.
- Use an immersion blender to purée part of the soup until desired consistency is reached. Alternatively, transfer some soup to a blender, purée, and return to the slow cooker.
- Season the soup with salt and black pepper to taste. Serve hot. Garnish with fresh cilantro and sour cream or cotija cheese if using.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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