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Crockpot Black Bean Soup

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

Course Soup
Servings 8 people


  • 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


  • 1/2 bunch cilantro, chopped
  • 1 avocado, chopped
  • tortilla chips
  • lime wedges


  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.