5 from 24 votes
Slow Cooker Black Bean Soup
Slow Cooker Black Bean Soup blends black beans with vegetable broth, tomatillo salsa verde, red onion, garlic, and aromatic spices in a slow cooker to develop hearty, layered flavors. Finished with fresh cilantro, lime juice, and optional toppings like cheese and tortilla chips, the soup offers a rich, smoky, and slightly spicy profile with a creamy, chunky texture. Cooking low and slow allows the ingredients to meld into a comforting, filling dish.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
6
Calories:
289 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 6 cups black beans (cooked from dry or canned)
- 1-2 cups vegetable broth
- ½ cup Tomatillo Salsa Verde
- ½ cup red onion diced
- 2 cloves garlic minced
- 2 TBSP olive oil
- 2 TBSP cilantro plus extra to taste, fresh, chopped
- 1-2 TBSP lime juice fresh
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ⅛ tsp cayenne pepper
TOPPINGS:
- cheese skip if vegan, crumbled or shredded
- tortilla chip crushed
- green onion chopped
- cilantro fresh
Instructions
- Save money by skipping the canned beans! Whip them up from scratch by cooking dry beans in the slow cooker the day before. Simply rinse and sort beans, add them to your crock pot, fill with enough water to cover two inches above the beans, and cook on high for about 3.5 hours -- it costs less, spares you the sodium and BPA, and tastes great! I like to soak mine overnight before cooking them - feel free to follow suit!
- To make the soup, add everything but the toppings to your slow cooker and cover. Cook on high heat for 4 hours and steal a spoonful. To taste, add any extra salt, spices, or cilantro that floats your boat. If you prefer a brothier soup, add a little extra veggie broth and spices at any point in the cooking process. Once your ready to dig in, top with crushed tortilla chips, a sprinkle of cilantro, and some freshly grated or crumbled cheese. You can even add a fresh dollop of sour cream or Greek yogurt. Yum!
- Store extra soup in an airtight container in the fridge or freezer! It tastes great the first day and even better the next!
Cup of Yum
Notes
- Add 1 cup diced bell pepper if desired for extra vegetable flavor and texture.
- Keep extra vegetable broth on hand to thin the soup if a brothier consistency is preferred.
- Store any leftover soup in an airtight container in the refrigerator to maintain freshness.
- Toppings like sour cream or Greek yogurt may be added for creaminess if desired.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
44g
(15%)
Protein
15g
(30%)
Fat
5g
(8%)
Sodium
395mg
(16%)
Potassium
668mg
(14%)
Fiber
15g
(60%)
Sugar
2g
(4%)
Vitamin A
345IU
(7%)
Vitamin C
2.7mg
(3%)
Calcium
51mg
(5%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Sodium | 395mg | 16% |
| Potassium | 668mg | 14% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.