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Slow Cooker Black Bean Soup


This Slow Cooker Black Bean Soup recipe is easy to make, protein-packed, and SO comforting and delicious! It's also naturally vegan, vegetarian and gluten-free.

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Rate this recipe 4.6/5 (7 Votes)


  • 1 large white or yellow onion, chopped
  • 2 red bell peppers, cored and chopped
  • 2 carrots, chopped
  • 5 cloves garlic, minced
  • 1 to 2 jalapeno peppers, seeded and diced
  • 4 cups good-quality vegetable stock
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • Fresh cilantro, chopped
  • Corn tortilla chips, crumbled
  • Avocados, diced
  • Sour cream and/or shredded cheese (dairy-free, if making this soup vegan)


Servings 6
Preparation time 10mins
Cooking time 250mins


Step 1

Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf.

At this point, you can either:

Serve the soup as-is (brothy and chunky)

Use a blender or food-processor to puree the soup completely (uber- thick and smooth)

Use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)

Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

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