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 packed with flavor.
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. I've shared with you two of my favorite recipes black bean coconut curry and black beans curry (without coconut cream)
Most pulses including beans 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.
Table of Content
Ingredients and substitutes
- Black beans - 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 if 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 - 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 like curries so personally, you won't get me loading them up with spices. So this one is lightly spiced. Cumin adds a nice smoky flavor to the soup while paprika gives that little kick.
- 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.
Step by step instructions (pin)
- 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 and consistency.
- Garnish with tomato slices and fresh herbs such as cilantro or parsley
How to make this soup on the stovetop
- 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
Frequently asked questions
This bean soup will keep in the fridge for 4 to 5 days in the fridge. You can also freeze this beans soup 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
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic or parmesan asparagus, or sesame green beans. Some oven-baked potato chips or potato wedges. My favorite is Kale with Pine Nuts and Kale with olive & feta
Yes. You can use 2 - 14 oz can of black beans for this recipe and make it on the stovetop without the slow-cooker.
Oh, you must try my favorite recipes black bean coconut curry and black beans curry (without coconut cream). Or Kidney bean curry,
Salad & bread to serve with soup
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- All soup recipes
Recipe
Slow Cooker Black Bean Soup
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Ingredients
- ½ lb (250 g) Black beans dry, rinsed
- ½ cup Spanish onion 1 small diced
- 2 tbsp Cooking oil
- ½ cup Celery finely chopped
- 1 cup Tomato 1 large finely chopped
- ½ cup Red bell peppers ½ finely chopped
- 2 Bay leaves
- 1 tsp Garlic minced
- ½ tsp Ginger grated
- 4 cups (1 l) Vegetable stock
- ¼ tsp Cumin powder
- 1 tsp Thyme dry
- ¼ tsp Paprika powder
- ½ tsp Black pepper
- 1 tsp Salt
Instructions
- 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 and consistency.
- Garnish with tomato slices and fresh herbs such as cilantro or parsley
Recipe Notes
Stovetop black bean soup
-
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
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
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.