Crockpot Black Bean Soup

There’s nothing like walking into your warm house on a cold day, in the late afternoon, and smelling dinner in the crock pot. It’s like a little reminder that you are winning that day–you thought of dinner ahead of time! There’s nothing like those little wins. Just pat yourself on the back—you’ve conquered dinner yet again! Considering how influential healthy family dinners are, that’s truly a great accomplishment!

This soup is hearty, healthy, and easy. It is naturally gluten-free and vegan, and sure to please a crowd! And when I say healthy, I mean you can’t get healthier. This soup is one of the easiest ways of eating loads of veggies. It is packed with fiber and protein, and tons of vitamin C, folate, and iron.

It is also very forgiving. If you don’t have celery, carrots, or two cans of tomatoes, it will probably still taste great. (Can you tell I wing it a lot in the kitchen?)

You can put these ingredients in the crock pot ahead of time, or put it together quickly on the stove or Instant Pot. Whatever method, add this to your menu plan pronto!

5 from 3 votes
Crockpot Black Bean Soup

This easy black bean soup comes together quickly and is hearty and delicious!

Course: Soup
Servings: 8 people
Ingredients
  • 4 cans black beans (or 7 cups, cooked)
  • 2 large onions
  • 6 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2 red bell peppers, chopped
  • 3 carrots, chopped
  • 4 cups vegetable broth
  • 2 cans diced tomatoes (30 oz total)
  • 1 tsp oregano
  • 4 tsp cumin
  • 2 tsp chili powder (chipotle chili powder is also good)
  • 1.5 tsp salt
  • 2 cups frozen corn (optional)
  • juice of one lime
Toppings
  • 1/2 bunch cilantro, chopped
  • 1 avocado, chopped
  • tortilla chips
  • lime wedges
Instructions
  1. Pour all ingredients into a crock pot and cook on high 3-4 hours, or low 6-7 hours. You may want to reserve frozen corn and add it at the very end to help cool it off before eating.

  2. Once ready to eat, pour half the soup into a blender and blend until smooth (or use an immersion blender), then add back into the rest of the soup. 

  3. Top with chopped cilantro, avocado, and/or tortilla chips. 

Stove top or Instant Pot Directions
  1. Saute onion, celery, carrots, bell peppers, and garlic in a splash of water. Cook until onions are translucent and carrots are almost soft. Add tomatoes, broth, and spices and bring to a simmer. Add beans and cook until heated through and vegetables are soft. 

    Continue as written from step  2. 



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6 Comments

  1. Super yummy! We loved it! Mine definitely didn’t look as pretty as yours but it sure tasted good 😊 I only did half as much onion as it called for and I added about a 1/4 cup cilantro in with it all to cook. We’ll definitely be making it again!

    1. I’m so glad you liked it! Thanks so much for the review. My food doesn’t look pretty, either, unless I know I’m going to photograph it. πŸ˜‰

  2. Tony and I just started eating plant-based and we absolutely love this soup! It is delicious and packed full of yummy veggies. This soup will definitely be in constant rotation in our home! Thank you so much for the recipe Faith!

    1. Wow, I’m so glad to hear you liked it! It’s quite a transition to start eating plant-based but yummy, easy recipes certainly help. πŸ™‚ We miss you two!!

  3. This soup is so flavorful! I love beans so obviously I was wild for this stuff but my husband loved it too. I love how many good things go into it. Thanks so much for all your delicious recipes!

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