Slow Cooker Black Bean Soup – No Soak

Slow Cooker / Crock Pot Black Bean Soup- (NO pre-soaking)

Can a recipe be more simple than – add all ingredients to a crock pot and cook for 10 hours? This slow cooker black bean soup is simple, easy and effortless. Tastes wholesome and hearty. Plus black beans are delicious and super nutritious too. A winter comfort food that does not require any cream or butter to make it more desirable. If you don’t have a slow cooker you can make this on the stove-top and I’ll show you how.

Do you fancy black beans? They are so popular these days and almost everyone who is health-conscious is talking about eating black beans. My mom made beans, lentils and legumes a minimum once a week. She did it because it was cheaper and nutritious. Being a single mother she had to keep expenses low. So, beans, lentils, and legumes use to be the cheapest food to make.

While I grew up eating these often my kids never touched them as kids. These days they seem to be warming up to this black bean soup. It’s simple, hearty and wholesome.

The flavors are mild. For me, soups have to light, refreshing and nutritious so, I never over spice my soups. This means if you make this soup the cumin, paprika or herbs won’t overwhelm you. You can, of course, increase the amounts of spices in there. But, remember this is not a curry, just a soup. If you love curry than I do two very popular recipes black bean coconut curry and black beans curry (without coconut cream)

The reason this soup gets a lot of bonus points is that I can make it in a slow-cooker or crock pot without soaking the beans first. The ingredients are quite a few but nothing unusual just regular mise-en-plus that works with most soups.

Pre-soaking vs no-soaking black beans

Most of these pulses including beans that need rehydration are better soaked and hydrated before they are cooked. The soaking helps remove some of the indigestible sugars that cause flatulence. This is why back in the old days our moms and grand-moms never looked for quick and easy ways to cook these. They’d rather take care of our tummies for us. Having said that, I have given you both the pre-soaked version as well as the no-soaked version to make this black beans soup.

Let’s talk ingredients and Substitutes (Save/Pin)

• Black beans – These are becoming very popular and easily available in any supermarket these days. This recipe calls for black beans but you could do this with just about any beans as long as you like eating them
• Red onions – I like using these because they cook down and sweeten up.
• Veggies – I love adding celery to my soups, it does give a nice fresh flavor but you don’t like it, feel free to leave it out. Same with bell peppers. You can even use finely diced carrots if you prefer.
• Stock – I’m using homemade vegetable stock to keep this vegetarian but you can use chicken, beef or just plain water. The stock does add more flavor to the soup compared to water. Alternatively, you can use one tbsp bouillon powder with the water.
  If you use commercial stock or powers, please take note that they have salt added to them so you will want to reduce salt in the recipe.
• Spices – For me, soups are light and hearty not curry so personally you won’t get me loading them up with spices. As you can see I have a hint of spices soup is still mildly spiced and refreshing the way it should be. Cumin adds a nice smoky flavor to the soup while paprika gives that sweet light hit of spice.
• Dry herbs – fresh herbs don’t so well in slow cookers, dry herbs perform better so here I have used dried thyme. You can also use oregano or dash of sage.

Useful Tips and Tools

• Slow cookers come in various sizes and types these days. Personally, I do not have a big fancy slow cooker and have been using it for three years now with no issues.
  I also have an instant potwhich has a slow cooker feature in it. So, I should be giving my slow cooker away but I haven’t gotten to do so.
• You will need a chopping board and kitchen knife of course.

How to Make A Crock Pot or Slow-Cooker Black Bean Soup (no-soak) (Save/Pin)

Slow Cooker Black Bean Soup (10 hours)

• Add all ingredients in the slow cooker
• Cook on low for 8 to 10 hours. Or until the black beans are soft.
• Use a potato masher to mash a few times – this creates a thicker soup.
• Taste and adjust seasoning
• Garnish with tomato slices and fresh herbs such as cilantro or parsley

Stovetop Black Bean Soup – (15 mins + soaking)

• Soak black beans in warm water for at least 4  hours or until double in volume. Drain and set aside.
  (alternatively, use 2 x 14 oz cans of black beans)
• In a soup pot over medium heat – saute onions, ginger, and garlic for a minute or two until translucent.
• Add the celery and bell peppers – saute another two minutes.
• Then add the tomatoes, spices, and dry herbs.
• Finally, add the soaked black beans and water.
• Season with salt and pepper.
• Let come to a boil then cook for 10 minutes on medium-low (this will soften the veggies and marry the flavors)
• Use a potato masher and mash a few times – this creates a thicker soup.
• Taste and adjust seasoning.
• Garnish with tomato slices and fresh herbs such as cilantro or parsley

Frequently asked questions

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Slow Cooker Black Bean Soup

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 8 hrs

Total Time: 8 hrs 5 mins

Calories: 174kcal

Adjust Servings Here: 4 Servings

Description

Can a recipe be more simple than – add all ingredients and cook for 10 hours? This slow cooker black bean soup is simple, easy and effortless. Tastes wholesome and hearty. Plus black beans are delicious and super nutritious too. A winter comfort food that does not require any cream or butter to make it more desirable. If you don’t have a slow cooker you can make this on the stove-top and I’ll show you how.

Equipment /Tools

• Slow cooker
• Cutting boards
• Kitchen Knife
• Spatula

Ingredients

• 200 grams (0.44 lb) dry black beans rinsed
• 1/2 cup (0.5 cup) red onion diced 1 small
• 2 tbsp (2 tbsp) cooking oil (canola or coconut
• 1/2 cup (0.5 cup) celery stalk chopped
• 1 cup (1 cup) tomato chopped 1 large
• 1/2 cup (0.5 cup) red bell peppers chopped finely
• 2 (2 ) small garlic chopped
• 2 (2 ) bay leaves
• 1 (1 ) small piece ginger chopped
• 6 cups (6 cups) vegetable stock
• 1/4 tsp  (0.25 tsp ) cumin powder
• 1 tsp (1 tsp) dry thyme
• 1/4 tsp  (0.25 tsp ) paprika powder
• 1/2 tsp (0.5 tsp) black pepper
• 1 tsp (1 tsp) Salt

ADJUST SERVINGS HERE – 4 Servings

Instructions

Slow Cooker Black Bean Soup (10 hours)

• Add all ingredients in the slow cooker
• Cook on low for 8 to 10 hours. Or until the black beans are soft.
• Use a potato masher to mash a few times – this creates a thicker soup.
• Taste and adjust seasoning
• Garnish with tomato slices and fresh herbs such as cilantro or parsley

Stovetop Black Bean Soup – (15 mins + soaking)

• Soak black beans in warm water for at least 4  hours or until double in volume.
• Drain and set aside.
• In a soup pot over medium heat – saute onions, ginger, and garlic for a minute or two until translucent.
• Add the celery and bell peppers – saute another two minutes.
• Then add the tomatoes, spices, and dry herbs.
• Finally, add the soaked black beans and water.
• Season with salt and pepper.
• Let come to a boil then cook for 10 minutes on medium-low (this will soften the veggies and marry the flavors)
• Use a potato masher and mash a few times – this creates a thicker soup.
• Taste and adjust seasoning.
• Garnish with tomato slices and fresh herbs such as cilantro or parsley

Recipe Notes

Featured Recipe Below – Black Beans Coconut Curry 

Recipe Video

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Nutrition Information

Nutrition Facts

Slow Cooker Black Bean Soup

Amount Per Serving

Calories 174 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g25%

Cholesterol 0mg0%

Sodium 2103mg88%

Potassium 435mg12%

Carbohydrates 23g8%

Fiber 6g24%

Sugar 6g7%

Protein 5g10%

Vitamin A 1690IU34%

Vitamin C 32.1mg39%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – black beans, comfort food, healthy, slow-cooker, soup

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More comforting soups to try this winter……

• Instant Pot Split Pea Soup
• Slow-Cooker Split Pea Soup
• Healthier Potato Leek Soup
• Slow-Cooker Potato Soup
• Thai Prawn Noodle Soup
• Creamy Homemade Sweet Pea Soup
• Easy Homemade Cream of Mushroom Soup
• Maple Pumpkin Soup with Toasted Pumpkin Seeds
• Roasted Pumpkin Sweet Potato Soup
• Slow-Cooker Yellow Lentil Soup
• Healthy Roasted Sweet Potato Soup
• Quick and Easy Chicken Pot Pie
• Roasted Butternut Squash Soup

Black Beans Curry (Indian Recipe)

A rich, creamy black beans curry is a great way to add this favorite health food in your diet. Whether you use soaked or canned beans, these get done in less than 15 minutes. Cooked in a creamy curry sauce made with curry powder, tomatoes and yogurt this will become your favorite in no time.

Quick and Easy Black Beans Coconut Curry

This black beans coconut curry is a healthy addition to any diet whether you use dried or canned beans and coconut.  This simple, easy and effortless recipe makes for a meal in less than 15 mins. Black beans being high in protein, high in fiber and an excellent antioxidant for the body is a great addition to the family diet.