Slow Cooker Black Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Soaking beans time
12 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
297 kcal
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Course
Soup
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Cuisine
South American
Slow Cooker Black Bean Soup
Description
The Slow Cooker Black Bean Soup begins with soaked black beans combined with diced bell pepper, onion, celery, carrot, jalapeno, garlic, and smoked bacon. The base is seasoned with smoked paprika, cumin, cayenne, kosher salt, and black pepper. Chicken stock is added before slow cooking on low or high settings until beans are tender. Once cooked, beans are partially mashed to thicken the soup, creating a creamy yet chunky consistency. Fresh chopped cilantro and lime juice are stirred in last to add freshness and acidity.
The flavor profile is a balance of smoky bacon and warm spices with earthy black beans and a hint of heat from jalapeno and cayenne. The slow cooker method allows flavors to meld deeply over hours. Additional toppings like crumbled cotija cheese, avocado, sour cream, and green onions provide creamy, fresh, and tangy contrasts.
This soup serves well as a filling meal on its own or paired with crusty bread or rice. It can be customized to vegetarian by using vegetable broth and omitting bacon, enhancing smoky flavor with extra smoked paprika.
The recipe includes options for making it in an Instant Pot or on the stovetop and for freezing leftovers up to 6 months. Proper soaking of beans is important for texture and cooking time, and frozen corn can be added near the end if desired.
Ingredients
- 1 lb. black beans soaked, drained, and rinsed (see notes, dry
- 1 bell pepper any color, seeded and diced
- 1 onion diced
- 2 ribs celery finely chopped, plus the leaves if available
- 2 carrot diced
- 2 cloves garlic minced
- 1 jalapeno pepper ribs and seeds removed, finely diced
- 4 lices Bacon cut into small pieces, thick-cut
- 4 cups chicken stock or broth
- 1 teaspoon smoked paprika
- 2 teaspoons cumin ground
- 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 cilantro chopped, fresh
- lime juice juice of one lime
- cotija cheese for serving (optional, crumbled cotija cheese; sliced avocado; chopped red or green onions; or other fixings
- avocado
- sour cream
- red onion
- green onion
- hot sauce
Instructions
- Stir together all ingredients except for cilantro and lime juice together in a large slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- 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.
- Stir in fresh cilantro and lime juice.
- Serve with optional fixings.
Notes
- Soak dry black beans in salted water for 12 to 48 hours for best texture before cooking.
- For a vegetarian version, replace chicken broth with vegetable broth and omit bacon, adding smoked paprika to enhance smoky flavor.
- Leftover soup can be refrigerated for about 5 days or frozen in airtight containers for up to 6 months.
- Instant Pot and stovetop adaptations are provided for convenience and versatility.
- Adding 1 to 2 cups frozen corn at the end adds sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 297 kcal
% 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.
User Reviews
Overall Rating
5
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