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5.0 from 18 votes

Slow Cooker Black Bean Soup

This slow cooker black bean soup recipe is smoky, spicy, hearty, healthy, and absolutely delicious, and takes only 5 minutes of prep! Vegan/vegetarian optional.

Prep Time
10 mins
Cook Time
8 hrs
Soaking beans time
12 hrs
Total Time
8 hrs 10 mins
Servings: 8 servings
Calories: 297 kcal
Course: Soup
Cuisine: South American

Ingredients

  • 1 lb. dry black beans soaked, drained, and rinsed (see notes)
  • 1 bell pepper any color, seeded and diced
  • 1 onion diced
  • 2 ribs celery finely chopped, plus the leaves if available
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 Jalapeno pepper ribs and seeds removed, finely diced
  • 4 lices thick-cut bacon cut into small pieces
  • 4 cups chicken stock/broth
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt plus more if needed
  • 1/4 teaspoon black pepper plus more if needed
  • 1/3 cup chopped fresh cilantro
  • Juice of one lime
  • crumbled cotija cheese, sliced avocado, sour cream, chopped red or green onions, hot sauce, or other fixings for serving (optional)

Instructions

    Cup of Yum
  1. Stir together all ingredients except for cilantro and lime juice together in a large slow cooker.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Use a potato masher to mash the beans in the soup to thicken to desired consistency. Alternatively, you can do a few pulses with an immersion blender.
  4. Stir in fresh cilantro and lime juice.
  5. Serve with optional fixings.

Notes

  • To soak the beans: cover the dry black beans with 4 quarts of water and 3 tablespoons of salt in a container and allow to soak for at least 12 hours or up to 48 hours in your fridge. Drain in a colander and rinse off with water before adding to the crockpot.
  • To make this vegan/vegetarian, use vegetable broth instead of chicken broth and omit the bacon. Add more smoked paprika for more smoky flavor.
  • Freeze the leftovers in an airtight container for up to 6 months. Refrigerate for about 5 days.
  • To make this in your instant pot, combine all ingredients except for lime juice and cilantro and cook on manual, high pressure for 15 minutes. Allow to naturally release pressure for at least 10 minutes. Stir in cilantro and lime juice and mash until desired consistency is reached.
  • To make this on the stovetop, cook the bacon in a large pot. Remove and set aside. Sauté the onions, celery, and carrots in the bacon fat until softened and starting to brown. Add the remaining ingredients, including the cooked bacon, bring to a boil, cover, and simmer for 2 hours, or until beans are cooked. Stir in cilantro and lime juice and mash until desired consistency is reached.
  • 1-2 cups of frozen corn can be added in with the lime juice and cilantro at the end.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 41g (14%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 864mg (36%) Potassium 1117mg (32%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 3292IU (66%) Vitamin C 32mg (36%) Calcium 95mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 41g 14%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 864mg 36%
Potassium 1117mg 24%
Fiber 10g 40%
Sugar 3g 6%
Vitamin A 3292IU 66%
Vitamin C 32mg 36%
Calcium 95mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.