Updated February 2020. This vegetarian crock pot black bean soup is an easy slow cooker dinner idea that’s simple, tasty and perfect for the fall and winter weather.
Crock Pot Black Bean Soup
This crock pot black bean soup is the perfect thing to serve up as the weather cools down. It’s super easy to make, just chop an onion, a bell pepper and pour all of the ingredients in a slow cooker! Quick tip – if you want to make this even more hands-off, use frozen chopped onions and peppers so this is just a dump-and-go recipe.
To make this soup nice and creamy, I used an immersion blender at the end before serving to blend it all up. I left about 1/3 of the soup unblended to give it a bit of texture and chunkiness.
Black bean soup is so easy to make in your slow cooker. You’ll be wishing you had been making it this way for years and years. No, let’s talk about some of the ingredients that you will need to put into your black bean soup.
Black beans: Of course, black beans are the most important ingredient in this soup. I recommend using canned black beans for the ease of the recipe. Or if you want to prepare your own black beans ahead of time, you’ll just need to use about 30 Oz of black beans for the recipe.
Crushed red pepper flakes: While you don’t need a ton of red pepper flakes, they certainly add a little kick of flavor to the soup. If you like your soup a little bit spicier, you can always add more red pepper flakes or a dash of cayenne pepper.
Vegetable broth: Adding broth to the soup is very important to achieve the correct texture and flavor. You can swap the vegetable broth for chicken or beef if you’d rather.
Tips for Making this Crock Pot Black Bean Soup
- Use an immersion blender to create a creamy texture before serving the soup.
- This crock pot black bean soup does have a hint of heat because of the small amount of crushed red pepper flakes.
- This black bean soup goes great with rice, sour cream and green onions.
I love mixing some sour cream into the soup after serving it up. It definitely takes the flavor and creaminess to a new level. It kind of reminds me of frijoles, so I HIGHLY recommend adding a little sour cream to yours.
Black Bean Soup Variations
There are tons of things you can do to this black bean soup to make it your style. The flavors are perfect together as it is, but if you are like me, it’s always fun to add some extra things here and there. Try some of these ideas:
- Avocado – After the black bean soup has cooked and you have mixed it, add some chopped avocado on top. It’s super creamy and tastes lovely with the beans.
- Tomatoes – Cook some diced tomatoes in the soup for some extra flavor. I love the way the tomatoes taste in the soup, and they don’t take over the other flavors.
- Cilantro – Sprinkle on some cilantro after the soup is cooked. Trust me, it’s incredible!
- Salsa – Add a dollop or two of salsa to the top of the soup. You can go with a hot or mild version depending on what you like the best.
- Onions – Add some fresh cut onions on top of the soup right before serving. Yummy!
- Ham – Dice up a few pieces of ham and toss it into the soup. It will add a little extra chunky flavor as well as some added protein. Plus, it will be like a Mexican flair on ham and beans!
- Carrots – Chop some carrots and toss them into the soup. They add a subtle sweetness and some color.
- Celery – Add 1 or 2 stalks and chop them. Sprinkle them into the soup at the end of the cook, and they will enhance the flavor too.
Is Crock Pot Black Bean Soup Spicy?
The red pepper flakes add a little bit of spice. It’s not overwhelming heat. So if you like it really hot, then I suggest adding more red pepper flakes. To get even more heat, chop up some jalapenos and cook them in the soup too. Don’t hesitate to adjust the flavors and temperature to your liking. Just keep in mind if you do add some extra red pepper flakes or jalapenos, it will be next to impossible to cool it back down, so start small and work your way up.
Is Crock Pot Black Bean Soup Healthy?
Yes, this black bean soup is very healthy! You will not only be filling up on a warm, comforting meal, but you will also get nutrient-rich ingredients that your body needs. Here is a breakdown of some of the ingredients and what they offer.
- Black Beans – You will get lots of protein when you eat black beans, not to mention zinc, calcium, fiber, potassium, magnesium, iron, folate, vitamin K, phosphorus, and so much more. They are so good for you.
- Onions – I love adding onions to many of my recipes, not just because they taste good but because they are healthy. They are low fat, low in calories, and have fiber, water, and protein. Who knew?
- Bell Pepper – It doesn’t matter which color of bell pepper you use, they have vitamin E, potassium, folate, vitamin A, and more.
As you can see, that is just a small breakdown of a few of the ingredients and what they bring to the table! When you add additional ingredients like cilantro, avocado, salsa, and other fresh foods, you will get even more healthy food.
Do I Have To Use Canned Black Beans?
No, you don’t have to use canned black beans. I like to use them because they are convenient and I don’t always have time to rehydrate dried ones, even though they are less expensive. Use your favorite recipe for dried beans and add them to the crockpot. No matter what you use, it will taste the same, so it’s all about what is convenient for you.
How Long Does Black Bean Soup Last?
Typically, homemade black bean soup will last 3-4 days in the refrigerator. Be sure to allow the soup to cool down, then pour it into a plastic or glass container with a lid.
Additionally, you can freeze black bean soup for up to six months! Again, you will want to let it cool all the way and put it in a freezer-safe storage container. I like to put my soups in freezer bags. Then once they are frozen, I can easily move them to make more room in the freezer. As an added bonus, you can download my free editable freezer label to stick on the bag. Download it below.
How Do You Reheat Black Bean Soup?
It’s best to reheat the black bean soup in a saucepan on the stovetop if you have time. It takes a little longer to warm up, but I have found it to be the best. You can also cover the soup with a paper towel and heat it in the microwave. Stir it every minute or so until it’s hot. Be careful, because the beans can make your microwave a bit of a mess. That’s why it’s important not to skip the paper towel. Don’t ask me how I know that!
Crock Pot Black Bean Soup
- 2 15 oz. Cans Black Beans undrained
- 1 tbsp. Olive Oil extra virgin
- 1 Medium Yellow Onion chopped
- 1 Green Bell Pepper chopped
- 2 tbsp. Minced Garlic
- 1/2 tbsp. Dried Oregano
- 1/4 tsp. Crushed Red Pepper Flakes
- 1 tsp. Smoked Paprika
- 2 cups Vegetable Broth
- Salt and Pepper to taste
- 2 Bay Leaves
- Add all ingredients to slow cooker. Mix well. Cover. Cook on high for 2 to 2.5 hours.
- Remove bay leaves. Use an immersion blender to blend soup to desired consistency. Mix well. Serve over rice with sour cream, if desired.