Slow Cooker Black Bean Soup - No Soak

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.

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 tablespoon 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

• 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.

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Printable Recipe

Slow Cooker Black Bean Soup

Author: Veena Azmanov

5 from 20 votes

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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 to a crock-pot and cook for 10 hours? This slow cooker black bean soup is wholesome and hearty packed with flavor.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

• ▢ ½ lb (250 g) Black beans (dry, rinsed)
• ▢ ½ cup Spanish onion (1 small diced)
• ▢ 2 tablespoon 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 teaspoon Garlic (minced)
• ▢ ½ teaspoon Ginger (grated)
• ▢ 4 cups (1 l) Vegetable stock
• ▢ ¼ tsp  Cumin powder
• ▢ 1 teaspoon Thyme (dry)
• ▢ ¼ tsp  Paprika powder
• ▢ ½ teaspoon Black pepper
• ▢ 1 teaspoon Salt

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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 & Tips

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

Calories: 174- kcalCarbohydrates: 23- gProtein: 5- gFat: 7- gSaturated Fat: 5- gCholesterol: 0- mgSodium: 2103- mgPotassium: 435- mgFiber: 6- gSugar: 6- gVitamin A: 1690- IUVitamin C: 32.1- mgCalcium: 51- mgIron: 2- mg

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

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