Slow Cooker Black Bean Soup is loaded with flavor, has the perfect amount of spice, and is packed with nutrients. This vegan recipe is so easy to put together! Just toss the ingredients into your crock-pot and let it do the work. Because it uses canned beans, it can also be made quickly on your stovetop. Either way, it’s an excellent choice for a hearty meal on Meatless Monday or any busy weeknight.
I tried black bean soup for the first time at Panera Bread 15ish years ago. It was love at first bite! I came up with this recipe several years ago. It has all the flavor of Panera’s with none of the highly processed ingredients.
If you’ve been around here for a while, you know that soup and chili are some of my favorite foods. This black bean soup is a perfect combination of the two. It’s creamy with a little texture and has the perfect amount of smoky flavor. It’s not only delicious, it’s loaded with nutrients from all of the veggies and the black beans.
Nutritional Benefits of Black Beans
Black beans have a number of nutrients and health benefits. Studies have shown that eating black beans can protect against heart disease, weight gain, and diabetes. Here are just some of the nutritional benefits of black beans.
- high in fiber and contain antioxidants that fight inflammation
- contain resistant starch which can aid in keeping blood sugar stable
- high in protein – 1 cup provides 15 grams of protein.
- excellent source of magnesium, iron, and folate
Tammy’s Tips for Making Slow Cooker Black Bean Soup
Slow Cooker – I am all about throwing things in the slow cooker and letting them cook all day because it works well with our schedules. But, if you prefer, you can make this soup pretty quickly on the stovetop. I’ve included stovetop directions in the recipe below.
Pureeing – I scoop a few ladles of the beans and veggies out before I puree the soup. I add them back in after I puree it. This gives the soup some texture. You can skip this step if you prefer your soup to be completely smooth.
I love using an immersion blender for pureeing my soups. I have this Kitchen Aid one from Walmart. You can use a food processor or blender if you do not have an immersion blender.
Toppings – Adding toppings is a must! My favorites are avocado, cilantro, red or green onion, and a squeeze of fresh lime juice. Queso fresco, fresh jalapeno, and/or sour cream are also yummy!
Freezer Friendly – Double the recipe and freeze some for later. I like freezing soup in individual servings for lunches.
This soup is super easy to put together, nutritious, and it tastes amazing! I’d say better than Panera’s, but I may be a little biased! 😉 If you make this recipe, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you!
Slow Cooker Black Bean Soup
Slow Cooker Black Bean Soup is loaded with flavor, has the perfect amount of spice, and is packed with nutrients. This vegan recipe is so easy to put together! Just toss the ingredients into your crock-pot and let it do the work. Because it uses canned beans, it can also be made quickly on your stovetop. Either way, it's an excellent choice for Meatless Monday or any busy weeknight.
- 3 cans of low sodium black beans, drained and rinsed
- 2 ribs of celery, chopped
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 1 jalapeno, seeded and chopped
- 3-4 cloves garlic, chopped
- 1/4 cup tomato paste
- 4 cups of chicken or vegetable broth
- 1 tbsp Mexican oregano
- 1 tbsp chili powder
- 1 tbsp chipotle chilis in adobo sauce
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- optional toppings: avocado, cilantro, red or green onion, cheese, sour cream, squeeze of fresh lime juice
Toss all of your ingredients into the slow cooker and cook on high for 5-6 hours or on low 7-8 hours.
Scoop out a few ladles of beans and veggies. Using an immersion blender, puree soup until smooth. Add the ladled beans and veggies back into the soup. You can also use a blender or food processor to puree the soup.
Serve with favorite toppings.
Heat 2 tablespoons of avocado oil in large pot or dutch oven. Add vegetables and cook until soft, about 10 minutes. Add garlic and seasonings and saute for an additional 3 minutes. Add remaining ingredients and simmer for 30 - 40 minutes. Follow the directions above for pureeing and serving.
We recommend using organic ingredients whenever possible.
Here are some of my other soup recipes you might enjoy.
Slow Cooker Creamy Potato and Cauliflower Soup
Slow Cooker Chicken Tortilla Soup
Creamy Broccoli Soup – Instant Pot
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