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 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
This bean soup will keep in the fridge for 4 to 5 days in the fridge.
Yes, you can freeze this beans curry for up to a month.
This is a very basic and yet very versatile recipe that would work beautifully with most beans such as kidney beans, yellow lentils, red lentils. Try my yellow lentil soup
This is not the creamy version of soup so unless you want to make it creamy there is no need to add any cream or coconut to this recipe
Yes. You can use 2 – 14 oz can of black beans for this recipe and make it on the stovetop without the slow-cooker.
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Slow Cooker Black Bean Soup
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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
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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Equipment
Nutrition Information
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
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
Karen @ Seasonal Cravings
I love how easy this looks. I try to make soups for meal prep so I can have quick lunches on hand for busy days. This one looks packed with flavor!
Veena Azmanov
Absolutely, Love quick soups.
Caroline
Black bean soup is so hearty and has a great flavor. I like the idea of starting from scratch but without needing to soak. Looks tasty!
Veena Azmanov
That is true. Black beans are so hearty and flavorful.
Pam Greer
It is so cold and rainy today, I wish I had some of this in the slow cooker right now! I love the spices in it, just the right amount!
Veena Azmanov
Yes, black beans on a cold winters day is definitely a treat.
Emma
I love black beans so why not put them in a delicious and nutritious soup!
Veena Azmanov
Thank you Emma. This is definitely nutritious
Jill
I didn’t know you could make a soup in the slow cooker that started with dried beans! I’m going to try your recipe. I love black bean soup.
Veena Azmanov
Thanks, Jill. Yes, you can.
Sabrina
Any excuse to make dinner easier using my slow cooker and this looks like a perfect fit! So delicious!
Veena Azmanov
I agree any excuse to make dinner easier.
Matt @ Plating Pixels
I’ve never made beans from scratch but sounds like slow cooker is the way to go!
Veena Azmanov
Oh it’s so easy especially when made in a slow cooker.
Andrea
I tried black bean soup once in a restaurant and loved it. Yours looks so good, and so simple to prepare!
Veena Azmanov
Thank you Andrea. Love black beans myself.
Jori
My 4-year-old is crazy about black beans! I can’t wait to make this for her.
Veena Azmanov
This is so easy – you must make it for her.
Jacque Hastert
I love how simple, yet delicious this soup is! I know my family would enjoy this. Pinning for later.
Veena Azmanov
Thank you, Jacque.
jannie
I have never made black beans in the slow cooker before. This was perfect. I love how wonderful the smell was in the house and I love how easy it was to make. Thanks
Veena Azmanov
Thank you so much, Jannie. So happy you had success with this recipe and that you enjoyed these so much. Yes, the house does smell nice when the slow cooker is cooking. Thank you for coming back to write this feedback. Appreciate it very much. I love hearing from those who try my recipes.
Anthony
We love black beans in our home so this recipe turned out a big winner. I have a new slow cooker so am looking for such winning recipes. I always like your recipes so next I’m going to make your beef burgundy.
Veena Azmanov
Thank you so much, Anthony. So happy you had success with this recipe and that you enjoyed it so much. You will love the Beef Burgundy, it’s my kids favorite. Thank you for coming back to write this feedback. Appreciate it very much. I love hearing from those who try my recipes.
Allison
I love slow cooker meals, they’re perfect for this time of year! My family will love this soup!
Veena Azmanov
Me too. love the slow cooker this time of the year.
Limitless Allergies
Yummy and healthy, love spicy!
Veena Azmanov
Thanks. This is not really spicy. So, if you like spicy you may need to add more hot paprikah
tayler
definitely adding this on the list of things to try with my new instant pot!
Veena Azmanov
Thanks, Tayler. Yes, the instant pot would work a treat.
Juli
Black Bean soup is a hit in our house! I am going to try this one especially since it is cooked in the crockpot! Looks yummy!
Veena Azmanov
Thanks, Juli. Yes, its easier in a crockpot.
Marlynn
This black bean soup looks hearty and satisfying. I appreciate that you give both slow cooker and stove top directions.
Veena Azmanov
Thanks, Marylnn.Yes I often make it both ways depending on the time I have on hand.
Danielle Wolter
Black beans are one of my favorite beans. Love this soup idea – I’m thinking I can make it in the Instant Pot 🙂
Veena Azmanov
Thanks, Danielle. Yes, you can sure make this in an instant pot.