A hearty and flavorful Crockpot Black Bean Soup recipe, perfect for a comforting meal. This soup is easy to make and can be customized with various toppings.
Author:David Stein
Prep Time:15 minutes
Cook Time:3-8 hours
Total Time:3 hours 15 minutes - 8 hours 15 minutes
Yield:6-8 servings 1x
Category:Soup
Method:Slow Cooker
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
Salt to taste
Black pepper to taste
Fresh cilantro (for serving)
Sour cream or plain Greek yogurt (for serving)
Lime wedges (for serving)
Avocado (for serving)
Instructions
Combine all ingredients (black beans, diced tomatoes, onion, bell pepper, garlic, vegetable broth, chili powder, cumin, oregano, cayenne pepper, salt, and pepper) in a 6-quart or larger slow cooker.
Stir to combine all ingredients well.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables are tender and flavors have melded.
Once cooked, you can leave the soup chunky or use an immersion blender (or carefully transfer to a regular blender) to blend a portion or all of the soup to your desired consistency.
Taste and adjust seasonings as needed.
Ladle into bowls and serve hot with your desired toppings like fresh cilantro, a dollop of sour cream or Greek yogurt, a squeeze of lime, and diced avocado.
Notes
For a thicker soup, you can mash some of the black beans against the side of the slow cooker before serving, or blend a portion of the soup.
Adjust the amount of cayenne pepper to your preferred spice level.
This soup freezes well. Store in an airtight container for up to 3 months.
Vegetable broth can be substituted with chicken broth if not aiming for a vegetarian or vegan dish.