Slow Cooker Black Bean Soup

$4.81 recipe / $0.79 serving

I love black bean soup like I love chili. It’s great on its own, but it’s also fun to get creative with toppings and turn it into a bowl full of fun (okay, maybe I get too excited about food). This awesomely flavorful and easy version of black bean soup practically makes itself in the slow cooker, which is awesome on hot summer days like this when you don’t want a pot of soup boiling away on the stove making your whole kitchen extra steamy.

What else is awesome about this soup? Wellll…. It’s vegan, super filling, low cal, high fiber, high protein, full of veggies, and costs next to nothing. Need I say more?

And about those awesome fun toppings? I ate mine with a dollop of sour cream, but you could do crispy tortilla strips, green onions, cilantro, pepitas, cheddar or pepper jack cheese, or even a scoop of cooked rice. Actually, just about anything that goes good in a taco would probably go awesome on top of this soup. Go wild!

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

4.7 from 36 reviews
Slow Cooker Black Bean Soup
 
Prep time
Cook time
Total time
 
Total Cost: $4.81
Cost Per Serving: $0.80
Serves: 6 (1.5 cups each)
Ingredients
  • 2 cloves garlic $0.16
  • 1 medium onion $0.41
  • 2 stalks celery $0.33
  • 2 medium carrots $0.28
  • 1 lb. uncooked black beans $1.75
  • 1 cup salsa $0.85
  • 1 Tbsp chili powder* $0.30
  • ½ Tbsp cumin $0.15
  • 1 tsp oregano $0.05
  • 4 cups vegetable broth $0.53
  • 2 cups water $0.00
Instructions
  1. Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
  2. Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
  3. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender** to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the brand of vegetable broth used).
Notes
*Chili powder is a blend of mild red chiles and other spices. It is not cayenne pepper, which is extremely spicy.

**If you do not have an immersion blender, wait until the soup cools some and then use a blender to purée the soup in batches. Make sure to never blend hot liquids as they can build pressure in the blender and explode, causing severe burns.

Slow Cooker Black Bean Soup

 

Step by Step Photos

Rinse BeansRinse the dry beans under cool water to remove any dust and dirt. If there are any pebbles or other debris, pick them out.

Black Bean Soup IngredientsAdd the beans to a 5-7 quart slow cooker along with 2 cloves of minced garlic, one onion (diced), 2 stalks celery (diced), 2 carrots (grated on a large holed cheese grater), 1 cup salsa, 1 Tbsp chili powder, 1/2 Tbsp cumin, and 1 tsp oregano. Add to that 4 cups of vegetable broth and 2 cups of water. Stir well, place the lid on top, and let it cook on high for 6-8 hours (the goal is VERY soft beans). 

Cooked Black Bean SoupAfter 6 hours on high (it can go 8 hours if needed), the beans will be soft and floating around in a bunch of liquid. You want this to be a thick soup, so you’ll need to purée some of the beans (or all if you want it to be a super smooth soup). The easiest way is to use an immersion blender, but if you don’t have one, it can be done with a regular blender. If using a regular blender, let the soup cool until it’s no longer hot (warm is okay). blend about half of the soup in batches for a slightly chunky soup, or all of the soup for a smooth soup. When blending warm liquids it’s always a good idea to throw a towel over the top of the closed blender to catch any spray if it does build pressure and burst out the top. Never, NEVER, blend hot liquids. (speaking from experience).

Blended Black Bean SoupI blended about half of my soup and left some beans whole for texture. Blending the beans also thickens up the soup considerably. Once it’s blended, give it a taste and see if you need to add salt. I used Better Than Bouillon soup base for my vegetable broth, which tends to be on the salty side, so I didn’t need to add any. If you’re using a low sodium broth, you’ll probably need to add a pinch to make the flavors pop.

Slow Cooker Black Bean SoupAnd then go crazy with toppings! Woot! 

128 Comments

  1. WOW! Didn’t have any salsa, added half amount cayenne pepper and some leftover ham. GREAT! No problem in the blender. Made it super smooth (liquified). Salt & pepper to taste. Fantastic and easy recipe

  2. lovecheapchic says:

    Has anyone tried adding bacon or pork to this recipe? Mmm love me some bacon.

  3. I Ain't says:

    This got rave reviews all around; will definitely make it again. For stovetop cooking with precooked beans (three cups), I got good results letting it simmer with the other ingredients for an hour before adding the beans to let them get super-soft. Adding extra of the vegetables covers not having premade or powdered stock.

  4. DaniM says:

    I won’t rate this one right now until I try it one more time but this didn’t come out for me. Which may be my fault because I didn’t do it in a crockpot and I may have used too many beans. I did the traditional soaking, rinse, cooking dried beans and then adjusted the water/broth content in the recipe. I thought it came out bland and I eneded up adding my own seasonings. I am very interested in trying this again though and doing it exactly as written. It made lots of cheap leftovers that I froze. Thank you!

  5. I’ll start with .. I don’t crockpot well…
    Everything I’ve made so far tastes the same, but I’m just starting out. I’ve also never cooked beans from dry.
    This recipe sounded very interesting and so did the reviews.
    I made it the other night and OMG it was good!!!!! I added cilantro and more salsa, and soaked the beans for an afternoon. We picked from toppings – had sour cream, avocado, cheese, crushed taco chips and green onions ready to go.
    I have some left over so I’m going to put it over some enchiladas and bake for dinner tonight.

    I will make it again this week and freeze some for lunches. It was SO easy, filling and so good!
    thank you!

  6. Paul says:

    This recipe is the bomb.. although I throw in some diced Louisiana smoked sausage and a jalapeno… for a `lil more kick.. It’s the Cajun in me..

  7. Jen D says:

    Beth, this was so awesome! I subbed a can of Rotel for the Salsa and added some Smoked Paprika and dried Chipotle Chili powder and it was on point. Thanks again for another keeper from a long time budget bytes fan.

    As an FYI for other readers, I have a Hamilton Beach 5qt programmable slow cooker and the beans cooked down very soft in just 6 hours on High. I used beans that were totally dry and hadn’t presoaked them. Hope that helps!

  8. Have you tried freezing this? I made it this week and it’s great, it just made a lot for one person and few others seem to appreciate black beans the way I do :) I just worry about the texture being ‘off’ once it’s thawed, any thoughts?

    long-time fan of your site, by the way!!

  9. Dana Mears says:

    I was skeptical about this tasting good…but it’s delicious!!! Another great recipe. Thank you so much for all you do for us!

    • I thought the black bean soup was awesome! I put it over brown rice and put chopped onion and sour cream on top yum o thanks keep the recipes coming.

  10. Jim Cronin says:

    I made a batch of this, but wasn’t happy with it. I ended up throwing the entire batch out. I think that soaking the uncooked beans overnight in cold water first would have been a better way to go. Also, you might want to include a physical measurement of how much a pound of black beans is. I used four cups. It was a bit much.

    • Nathan says:

      Or, you could weigh the beans, with like, a scale or something. Maybe just buy a bag that’s 1lb….

      • Four cups of dried beans is about two pounds, which is why it didn’t turn out well for you. Try again with half the beans, it’s delicious. If you aren’t sure on a measurement conversion, Google is a great tool.

  11. i have made this several times and we love it. its great the first time around as soup and i love to use the leftovers in burritos or on tostadas. last time i made it i had company and my unpleasable 4 yr old nephew said, “i dont like these beans. i LOVE them” thanks for another great recipe

  12. Brigitte says:

    Another hit! I had my wisdom teeth pulled recently and it was a delight to eat such a nutritious and delicious soup to get me through these rough days. I appreciate your recipes Beth and this blog oh so very much.

  13. Christine says:

    Hi. I LOVED this recipe: so easy but such wonderful results and the depth of flavor got better and better each day. No one in my house would eat this except me as my family is against anything ‘healthy!’

    I’d like to know if this is something that I could freeze and if so what’s the best method for doing so & then using. I want to make again but don’t think I want to eat for a week straight again! :) Thank you!

    • Yes, this one should freeze very well. I like to freeze soups like this in individual resealable containers (single serving portions), so I can just pop them in the microwave to defrost and reheat one at a time. Or, you can cool it down in the fridge, then pour it into quart sized freezer bags. To reheat, just cut away the bag and reheat in a sauce pan over low heat.

  14. Samantha Morse says:

    Made this for dinner tonight and I couldn’t be happier with how it turned out! I questioned how much salt I’d need at the end but it was practically perfect with very little added! So happy I found this recipe…now to look around your blog and see what other goodies I can find :)

  15. I am planning on making this tomorrow while I’m at work. Is it a big deal if I leave the slow cooker on high for 10-13 hours, or should I lower it to low for that time? Could it potentially “burn” the broth?

  16. Patrick says:

    This recipe is excellent. I put in completely dry, packaged beans, no soaking. 8 hours later, the black bean soup was delicious. One of the best dishes I have made.

  17. Keyur says:

    Just made it today, on difference was adding leeks and some cheddar on top (didn’t realize we had sour cream… but we did so I added both haha). Tastes awesome.

  18. Ashley says:

    I have a large amount of canned black beans (thanks Costco!), any suggestions on how to modify it for them? Probably can just throw everything in a pot and cook it for half an hour, since the beans are already cooked and just need to be made uber-soft. Then maybe just add one cup of chicken broth since the beans wont be taking up liquid. What do you think?

  19. Kathy says:

    Can I double this in my 5qt crock so I have enough for a larger group?

    • I’m not sure if it would fit in a 5qt if doubled. Mine is somewhere between 5-7 qts (not sure what size) at it was about half full. So, even if it was a 5qt, doubling it would bring it dangerously close to the top.

  20. Brenna says:

    I made this and added like a half cup of tomato plus the salsa. It’s been cooking on high for more than 10 hours and the beans are still too hard for my liking. I quick soaked them on the stove before putting them in the crock pot. Are they hard because of the acid in the small amount of tomato? But isn’t the salsa acidic anyways? I was very excited about this recipe, but now I’m sad :( I guess pureeing it will help, but just want to know where I went wrong. I’ve heard it could be old beans, but I don’t think these are old….

    • Sometimes if you live in an area with hard water, that can prevent the beans from softening, too. I’ve heard that a little baking soda helps. Sorry to hear it didn’t turn out for you. :(

    • Catherine says:

      I have read in various cooking magazines that cooking beans with acid (like tomatoes) will make the beans tough, so that could easily have been the problem. Maybe try this recipe again, but wait until after the beans are cooked to add the salsa (like for the last 30 min or so).
      Another possibility is that your beans were old. Sounds crazy, but even dried beans retain some moisture, but if they’re on the shelf too long, they’ll dry out even more and it takes longer to cook them.
      I hope that helps!

  21. Theresa says:

    Making this today… Our oldest daughter just got get braces on Friday and her poor mouth is sore… very excited to try this… Added half each of a red, yellow, and orange pepper. Also added about four large handfuls of chard, kale, and spinach… Which I chopped pretty fine. And added a bag of frozen butternut squash.

    • Theresa says:

      This made just over 10 cups…plenty to freeze… we are having it for dinner tonight with sour cream, avocado and a squeeze of fresh lime. Thank you for a great recipe!

  22. olivia says:

    I love your website! I use it all the time! It helps me to stay in budget while having enough to feed my husband and 5 kids. :) I am making this soup for the first time today. :) Thank you so much for all the time you put into doing this.

  23. barbarahk says:

    I made this soup yesterday in my slow cooker and had some for lunch today. It was so easy to make, took me only 6 1/2 hours on high, and the taste is incredibly rich and satisfying. Thank you, Beth, for this delicious recipe, I know I will be making many more from your site! When I recommended this recipe to my daughter who loves black bean soup, she told me she loves your site.

  24. Sarah says:

    Another wonderful recipe. I was gifted with almost 15 pounds of black beans for Christmas (who has the best parents? Me!) and this was the first attempt to use them up. Even better is that after we were both very full, we happily put 6 portions in the freezer!

  25. jasmine says:

    This was delicious!!! I recently learned that I like Black Beans. So glad I found you site as there are many yummy, cheap recipes. The first recipe I tried was the Apple Dijon Kale Salad. That was yummy too!

  26. Sharon says:

    I’m trying to add some vegetarian meals to our rotation and trying to add more beans, after learning about their health benefits. This recipe does both and is really, really good! Thank you!

  27. Kelli says:

    This looks delicious, but I don’t have a slow cooker. Could this be made on the stove?

  28. Trisha says:

    I don’t have an immersion blender. Can I use the old electric hand held mixer and blend it right in the crock pot? My only other choice would be pouring it into my stand mixer and doing it that way. I really don’t want to have to cool it down to mix it in a blender then warm it back up. Thanks for any info!!

  29. Sharon says:

    I tried making this tonight but after following the instructions minus the chili powder and letting it cook for 9 hours, the beans are still not soft. What am I doing wrong? The recipe didn’t indicate the beans should be pre-soaked, but I am thinking that is what I should have done.

    • Sometimes the mineral content in the water can prevent the beans from softening. If you find the water in your area has that issue, I’ve heard that adding a little baking soda helps. I’ve also read that really old beans won’t soften, but I doubt that any beans bought in the store will be “too old”.

    • Linda Holley says:

      The beans should be soaked overnight before preparing the soup. That is the rule with all dried beans but it slipped my mind before trying this recipe and ours also ended up hard.

      • Sally says:

        I cook all dried beans in the slow cooker and never soak them. The only time I have beans that won’t soften is if they’ve been in my pantry for a very long time. It doesn’t happen often, but it does happen occasionally.

  30. kris says:

    Black beans, like all dry beand contain a toxin which must be boiled for 10 minutes to render safe. Slow cookers generally do not produce enough heat to do this. I would advise adjusting the recipe before people start getting sick

    • From what I’ve read, that’s only kidney beans.

    • Paloma says:

      I’ve had black bean soup all my life and I’ve never boiled my black beans- nor my kidney beans when mom made chile con carne, and gotten sick.

  31. Rach says:

    This rocked! I doubled it (filled my 7.5 cooker to the brim) for a work pot luck and it was really popular, thanks!

  32. Tried this recipe and the whole family really enjoyed this simple, yet wholesome soup! I shared this recipe on my blog via the link to this page.
    Thanks for sharing!

  33. laura says:

    I’ve made this before and loved it, but this time I had a little more than a pound of beans. I put them all in, but didn’t increase the liquid. They are done, and there is very little liquid left, not soupy at all. I think I’ll make a batch of corn bread, and spoon the beans over. Then I’ll add all the toppings. The flavor is very yummy!

  34. Tom S. says:

    I made this recipe for my wife last night along with the spinach tomato quesadillas. Everything turned out GREAT. Thank you for the wonderful recipes! Tonight I made two more of your recipes for dinner, the vegetable polenta casserole and chili potatoes. I’ll post tomorrow after we eat dinner tonight. Thanks,

  35. Nicolette says:

    Made this and followed the recipe to a T. Came our fantastic! Thanks :)

  36. Bethany Mehta says:

    I made this today and was a little skeptical because previous slow cooker black bean soups did not turn out very good but I was pleasantly surprised. I didn’t have any celery or vegetable stock. So I had to make some tweaks. I ended up using 6 cups of water, 3 veggie bullion cubes and 1/2 a cup of almond milk. Overall, super creamy once blended and crazy delicious. I am off to the kitchen to make some homemade bread to compliment my soup. Thanks for the recipe!!!! I will make this again!! : )

  37. Olivia Middendorf says:

    Made this last week and it was AWESOME! I omitted the celery (didn’t have any) and added one chopped bell pepper and some chopped ham (at the very end) I also added some dried cilantro. I love your inexpensive recipes – especially the slow cooker ones! Thanks Beth!

  38. Sarah S. says:

    Has anyone made this without a blender? I’m trying it today (in the crockpot as we speak), but I don’t own one at all.

  39. Made this today for dinner. Amazing taste! My kids ate some, too. My chili loving son had two bowls. Thanks for another great recipe from budgetbytes.com!

  40. Megan says:

    i started the slow cooker later in the afternoon and I just had my sample cup of soup at 9pm. VERY yummy! I only used half a tbsp of chili powder instead of a whole and I topped mine with Greek yogurt (tastes just like sour cream) and green onions. Even husband wanted some bc the kitchen smelled so yummy after hours in the slow cooker. Thanks!

  41. Tallya says:

    Making this tomorrow. You think if I soak the beans overnight, it will be alright and cook faster? I have lots of experience cooking but almost none cooking beans from dry.

    • It might cook slightly faster, but you’ll still want to cook them for a long time so they are very soft. If you do presoak, you’ll probably want to reduce the amount of liquid, too, but since I haven’t tried it I’m not sure of the exact amount.

    • Olivia Middendorf says:

      not that this will help you know but Pioneer Woman has a quick cook dried bean shortcut that is like soaking them overnight,

  42. Has anyone tried adding a ham bone or hock to this recipe? TIA

  43. Jeff says:

    Did you soak the beans overnight, or did you start with dry beans?

  44. Emily says:

    Great recipe! Started it this morning before school and ate it for dinner. Perfect for a broke college girl!

  45. Sunshine says:

    Can’t wait to try this recipe…if it’s anything like your other recipes, I’m sure it will be very good! I do have a question though. What size is your crockpot? With a family of 6 I usually have to double recipes. Just want to make sure that I don’t overflow my crockpot, lol.

  46. Elizabeth says:

    Love this recipe!!!! I found that beans were soft enough (at least in my opinion) after about 5 hours or so — but that could just be my slow cooker. It was nice to be able to come home after work this summer, and have something I could eat for dinner without much extra effort!

  47. Heather says:

    I know the recipe calls for vegetable broth, but I completely forgot to pick it up at the store. I have chicken broth. Would that suffice or would the flavor be wonky?

  48. pamela says:

    This turned out great! I added 1 large golden beet (trying to use up my CSA box) in place of one carrot. I also used green salsa since that’s what I had on hand. I was worried when I filled up my crock pot that the beans would expand and spill over (I have a smaller crock pot), but I had just about an inch of clearance and it worked fine. Froze some to have later.

  49. Jerod says:

    This is a fantastic recipe. Easy to make and very flavorful.

    As someone else pointed out, I used Medium salsa and added half a jalapeno. It really gave it some extra zing. Honestly, for me it could be spicier, I’ll probably add a whole jalapeno next time, and there will definitely be a next time on this one!

  50. Annie says:

    Tried this recipe. Kids LOVE it. It is SO versatile! Used mild salsa. Next time I will use medium or add a jalapeno to the mix. (We like a little more spice.) Served it with a little more salsa and some sour cream.

    My kids took some of the pureed bean mixture and slapped it inside a tortilla shell with some diced tomatoes, lettuce, and cheese. We then had TWO uses for it: Soup AND tacos. I could add less water and use the black bean mixture in place of refried beans (which no one in the family will eat). My 15 year old also suggested cooking the beans in the slow cooker and then using them to make a black bean hummus!

  51. Maggie says:

    Made this soup earlier this week. My husband really enjoyed it, but I love Beth’s other black bean soup way more (black bean and roasted salsa). Regardless, an easy, very inexpensive vegetarian dish.

  52. Mandi D. says:

    This looks delicious! Just making sure… I cook on HIGH for 8 hours?! Before finding this recipe I was going to make plain black beans in the slow cooker and I was only supposed to cook them for 3 hours on high. Just making sure!

    • I did cook mine on high for about 8 hours. You might be able to do less, like 6, though. I definitely wanted to cook them longer than when I just cook regular black beans because I wanted them to break down more and be easily mashable.

    • Tricia says:

      Keep in mind that the author did not soak the beans prior, which leads to a longer cooking time as well. I’d definitely soak. I’ve heard it breaks down some enzyme that makes you gassy when you eat the beans…. worth it to me lol.

  53. Scott says:

    Didn’t quite go as planned. It smelled amazing when I got home, but imagine my disappointment when I took the lid off and found the mix completely dried up and charred on the edges :( I only set it to 6 hours too.

    Probably just needs some reworking on my end due to my slow cooker, but it wad not salvageable this time.

    Would recommend that you do this recipe when you can monitor the slow cooker so it doesn’t dry out.

  54. Caitlin says:

    Eating this right now with sour cream, cilantro, and green onions atop… and it’s love! (I also just got an email from my boyfriend who is also at work and just dug into his soup, too… he’s a fan, too).

    Two things:
    – The soup is doubly delicious after sitting in the ‘fridge overnight!
    – At the end/after blending the soup, I added an extra cup of broth and a can of black beans (left them whole) to pump this soup up further. As if it needed more pumping.

    Fantastic! Thank you for this new staple!

  55. Sharon says:

    Family loved this! With the toppings (green onions, sour cream, cheddar, and tortilla crispy strips) it’s like a burrito in a bowl.

    Just be careful, you’ll want to go back for seconds because it’s so good, but about a half hour after eating you’ll be super stuffed!

  56. Made this last night. This is really tasty! A keeper in my book. Both my husband and myself really enjoyed it. Thanks for the recipe!

  57. erinb says:

    We made this last week and it was a huge hit. Had some leftover guac in the freezer, so used guac ice cubes to cool it down. :)

    How long will it keep in the fridge?

    thanks! keep up the good cookin!

    • Probably about 5 days in the fridge, but it also freezes REALLY well (I ate a reheated bowl from the freezer today for lunch!) :)

  58. We made this and I really liked it, but I felt like I needed some chips to go with it. It kind of felt like I was eating a chip dip for dinner!

  59. We buy black beans in bulk, so we’re always looking for good recipes for them. So excited to try this one!

  60. Chase says:

    Jacques Pepin makes a similar black bean soup. What really stood out to me was he added bananas and cilantro as a topping which I thought was really interesting.

  61. Anna says:

    It’s in my slowcooker right now, I can’t wait to try it :-)

  62. Hi, I bought some better than boullion at the super market and its chicken based. Do you still use that in this recipe, or is there a vegetable version? Thank you!

    • You CAN use the chicken flavored one if that’s what you have, but there is also a vegetable flavor Better Than Bouillon (actually, they probably make about ten different flavors!) :)

  63. Lindsay says:

    This was amazing! Mine came out a lot thicker than yours did but that could be because 1. I was using a crockpot from the 70s and 2. I ended up staying late at work so it was on high for almost 10 hours. I also added a couple teaspoons of chipotle powder to mine and it was an awesome addition. I highly recommend it. I don’t even like beans very much and I couldn’t stop eating this!

  64. This looks DELICIOUS! I’ve been looking for a black bean soup recipe, you totally read my mind!…. :D

  65. made this tonight and was a hit, even with the non-chili liking daughter! Thanks for a great one, Beth!

  66. Tyler says:

    Hey! I just realized this calls for dry beans instead of canned. Can I still do it with canned? Just use less water?

  67. Colleen says:

    Delicious! Thanks for the easy, tasty recipe.

  68. Catarina says:

    My family loved this recipe!!

  69. Addi says:

    Made this soup this week and LOVE IT. It is hearty and filling but still so healthy! I added two chopped jalapeños for extra spice. We set up a toppings “bar” so we could each make it our own. YUM!!

  70. Bethany says:

    “It smelled so good, I thought it couldn’t be vegetarian,” said my roommate as he scooped himself a bowl of this delicious soup, upon learning this was meat-free. Beth, every soup recipe I have tried of yours has always come out delicious. I never have leftovers for the freezer!

  71. pukefist says:

    I made this last night, and it’s definitely the best soup I’ve made in a slow cooker. Heavenly with a little sour cream and cheddar cheese.

  72. I love everything about black bean soup – the thicker the better! And the fact that it’s a great vegan staple is a HUGE plus! Thanks for the recipe!

  73. Regina says:

    I made this soup this past weekend and it was delicious.
    Unfortunately for me, there was a lot of evaporation of the liquids. I had to add more broth at the end. Did I do something wrong? Any suggestions what I can do next time I make the soup?

    • It might just be due to variations in slow cookers. Perhaps yours allows more evaporation than mine? And that’s how cooking goes, you always have to tweak a little for your own situation. :)

  74. ekenn414 says:

    Did you use dry beans? And if so, did you pre-soak them over night?

  75. Lizzie says:

    This looks great! Do you think it would freeze well?

  76. Elizabeth says:

    Tried it today, and it turned out delicious!

  77. Meredith says:

    I just made this and it was delicious! I also added some rice, cheddar cheese, and sour cream to the soup, but I like the suggestion of adding avocado, cilantro, and lime. I’ll have to try that next time.

  78. We eat a lot of soups, a lot of beans, and I use my slow cooker often, but I have never made black bean soup. I have no idea why. Thanks so much for the recipe. Pinning it now!

  79. OHHHH my goodness. this sounds amazing. I’ve been slacking on using my crockpot lately, I might need to bust it out for this! :)

  80. Curt says:

    So, I just finished slow cooking a pound of black beans. Do you think it would be OK to just boil all of these ingredients together on the stove top with the pre-cooked black beans?

  81. Allison says:

    This looks great and I bet it freezes pretty well. How long do you think it would take to cook on the low setting? I’m gone for 10 hours during the day so I don’t know if it’s better to do 10 hours on low and have the beans be slightly less tender.

    • Yeah, I think I’d do ten hours on low and then if they aren’t soft when you get home, you can crank it up to high for an hour or two.

  82. This looks DELICIOUS! I’ve been looking for a black bean soup recipe, you totally read my mind! Definitely on my to-try list :)

  83. Heather K says:

    Looks great! I love black bean soup, especially with topped with avocado, cilantro, and lime juice! Going to put this on the meal plan for next week!

  84. Oh this looks so good! I love it. I’m always looking for new vegetarian recipes and we’ve been on a black bean burger kick lately (like 4 different ones in the last week) and while my husband could eat them every day I’m a bit burned out. Maybe I’ll see if I can sneak this in.

  85. I totally agree about the toppings – completely transforms the dish! This looks incredible!!

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