Go Back
+ servings
Square side shot of the best black bean soup recipe served in white bowls on a table with chips.
Print Pin
5 from 3 votes

Crock Pot Black Bean Soup Recipe

You only need 10 minutes of prep for this healthy vegan black bean soup in the slow cooker!
Course Dinner, Lunch
Cuisine American
Keyword black bean soup, black bean soup recipe, crock pot black bean soup, easy black bean soup, slow cooker black bean soup, vegan black bean soup
Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Servings 5 cups
Calories 157.1kcal
Author Blair Lonergan

Ingredients

  • ½ lb. dried black beans, rinsed
  • 4 cups vegetable broth
  • 2 medium stalks celery, diced
  • 1 medium carrot, peeled and diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium yellow onion, diced
  • 1 bay leaf
  • 1 ¼ teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt (or more, to taste)
  • ½ teaspoon liquid smoke (optional)
  • Optional, for garnish: lime slices, sliced green onion, tortilla strips or chips, grated cheese, diced avocado, sour cream, fresh cilantro, chopped tomatoes or pico de gallo

Instructions

  • Place all ingredients in a slow cooker. Cover and cook until beans are tender – approximately 8 hours on LOW or 4 hours on HIGH.
    Process shot showing how to make black bean soup in a Crock Pot.
  • Discard bay leaf. Use a handheld immersion blender (or a regular blender) to puree a portion of the soup, leaving plenty of chunky texture as well. Season with additional salt and pepper, to taste.
    Using an immersion blender to puree a portion of black bean soup.
  • Ladle soup into individual bowls and garnish with desired toppings.
    Two bowls of vegan black bean soup on a dinner table with toppings.

Notes

  • This recipe makes a relatively small batch of soup (about 5 cups total). If you're feeding a larger crowd or if you want more leftovers, double all of the ingredients. The cooking instructions remain the same.
  • Puree the soup until it reaches your desired consistency. We like to puree about half of the beans and veggies, leaving some chunkier texture throughout. That said, you can make your soup completely smooth by pureeing the entire batch if you prefer.
  • You don't need to soak the black beans at all for this slow cooker recipe! Just add the rinsed dry beans to the Crock Pot and they will be tender by the end of the day.
  • Remember that all slow cookers run at slightly different temperatures, so you'll need to adjust the total cooking time to suit your individual needs. You'll know the soup is done when the beans and veggies are tender. In general, this takes about 4-5 hours on HIGH or 8-10 hours on LOW. That said, a Crock Pot that runs hot (like mine) may be done in as little as 3 hours on HIGH.

Nutrition

Serving: 1cup | Calories: 157.1kcal | Carbohydrates: 34.5g | Protein: 9.5g | Fat: 0.7g | Sodium: 367.5mg | Potassium: 791.1mg | Fiber: 8.3g | Sugar: 4.6g | Vitamin A: 2315IU | Vitamin C: 7.8mg | Calcium: 94mg | Iron: 2.7mg