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.
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 jalapeños 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 jalapeños, it will be next to impossible to cool it back down, so start small and work your way up. Substituting dry beans- 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. Reheating- 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!Black Bean Soup will last 3-4 days in the refrigerator. You can freeze this for up to 6 months in a freezer safe bag or container. Use our free downloadable Freezer Labels here if you want to use a bag.