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Slow cooker black bean soup recipe

Slow cooker black bean soup recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This slow cooker black bean soup is hearty, warming and delicious. Serve with a dollop of soured cream or yoghurt and a sprinkle of chopped spring onion.

210 people made this

IngredientsServes: 10

  • 1 (500g) packet dried black turtle beans
  • 3L (5 1/4 pints) water, divided
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 large red onion, chopped
  • 6 cloves garlic, crushed
  • 2 green peppers, chopped
  • 2 green chillies, seeded and minced
  • 50g (2 oz) dried lentils
  • 2 (400g) tins chopped tomatoes
  • 2 tablespoons chilli powder
  • 1 dessertspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons red wine vinegar
  • 1 tablespoon salt
  • 75g (3 oz) white rice

MethodPrep:1hr ›Cook:5hr ›Ready in:6hr

  1. In a large pot over medium high heat, place the beans in 1.5L water. Bring to the boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  2. In a slow cooker, combine soaked beans and 1.5L fresh water. Cover, and cook for 3 hours on High.
  3. Stir in all of the remaining ingredients except for the rice. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  4. Purée about half of the soup in a blender or food processor, then pour back into the pot before serving.

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Reviews & ratingsAverage global rating:(213)

Reviews in English (164)

by ROSALIE P

I read the reviews for this soup and could hardly wait to make it, but upon making it, I found it medicore. It was fine, but not wonderful.Also a hint for the cook that found her beans were hard. All beans must be cooked to the soft stage before adding any acid (tomato, vinegar, molasses). Once the acidic food is added, the beans will no longer soften, no matter how long they are cooked.-07 Apr 2004

by ELLISSE

Love love love it. So easy to make. I cheated and used 2 cans of black beans so I didn't have to go through the soaking process, and I forgot to get the can of tomatos, so I added a bit of ketchup for flavor. And since I used the canned beans, I added about a 1/4-1/2 cup water to get the right consistancy. To spice it up a little more, I added about 1 1/2 t of dry mustard and 1 t of backstrap molasses. Cooked for 3 hrs on HIGH. Turn out WONDERFUL. I will def be making this again, when in the chill mood. YUM YUM.-23 May 2002

by SarahParadis

Seriously very good. I made it differently on the stove top, I really just wanted the recipe for the spices. I used 1 can of black, 1 can northern, 1 can pinto and I pureed an extra can of black beans. I sauteed the veggies first, then added the can of tomatoes, juice and all, and then the lentils. I added the beans and then like 3 cups of broth. I let that simmer and then I added the spices. It's simmering now and I will put the rice in soon. I can't stop sneaking tastes!! Make this one!!!-06 Apr 2005


Simplest Slow Cooker Black Beans

This post may contain affiliate links. Please read my disclosure policy.

Last week, after announcing my resolve to use more canned beans, my friend Rose emailed sharing her opposite, recently adopted stance: after using canned beans exclusively her entire life, she had started cooking beans from scratch, a batch of slow cooker black beans having showed her the light.

Never, she wrote, would she go back to canned.

Rose’s note reminded of the joys of cooking beans in the slow cooker (see Slow Cooker Gigante Beans) and of perhaps a slow cooker’s strongest play: bean cookery!

I immediately pulled out my crockpot, dumped in a pound of dried black beans along with a few aromatics, covered it all with water, and let it cook way. Eight hours later, my beans were done, the house smelled fantastic, and I had 6 cups of super-seasoned, perfectly cooked beans on hand to use immediately or to freeze for future use.

My slow cooker black beans landed in these sweet potato burritos, a combination of two recipes: the filling for these sweet potato quesadillas, a longtime favorite recipe, and these homemade flour tortillas, a recipe I had not made in ages prior to this week, but which, like the dried beans, reminded me how much fun from-scratch cooking — sometimes — can be.


  • 1 pound black beans (soaked overnight, drained)
  • 1 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 3 tablespoons butter
  • 1 meaty ham bone (cracked)
  • 1 stalk celery (chopped)
  • 1 bay leaf
  • 1/3 cup sherry or dry white wine
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: 2 hard-cooked eggs (chopped)
  • Garnish: fresh chopped parsley or cilantro
  • Optional: lemon slices
  • Optional: sour cream

Put drained black beans in a stockpot cover with water, bring to a boil, reduce to a simmer, and cook until just tender. Transfer to the slow cooker insert.

Saute onions and garlic in butter until transparent combine with beans, ham bone, celery, bay leaf, and 8 cups of water in the slow cooker.

Cook on high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper heat through.

Serve in soup bowls garnished with chopped hard-boiled eggs, cilantro or parsley, and lemon slices, or top with a dollop of sour cream and sprinkle with cilantro or parsley.


Member Ratings For This Recipe

I made mine without potatoes but added a can of diced tomatoes with green chilis. I also eleiminated the jalapenos and added green peppers. I really enjoyed this and it is quite filling. Will make it again! - 3/12/08

used dry beans cooked myself, and a dash of liquid smoke flavor to replace the ham, and cut out quite bit of sodium - 6/12/08

This was better than I thought it would be! It made the house smell great and came out like a spicy southwest potato chowder. Light and still filling. Very good! - 6/19/08

I will vegetarian this up withouth the ham and maybe some morningstar farms sausage crumbles instead. - 6/14/08


What’s in this black bean soup?

Black beans, of course! Dry beans are some of the cheapest foods in the grocery store, plus they’re full of fiber and plant protein. I’d say that’s good value.

Add beans to the pot of your slow cooker with vegetables like onion, bell pepper, and jalapeños, and a ton of spices. That’s basically it!

Note: I really like serving this black bean soup over cilantro lime rice topped with avocado and cilantro. To die for.


Recipe Summary

  • 1 (15 ounce) can black beans, undrained
  • 1 cup low-sodium chicken broth
  • cooking spray
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, undrained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • ⅓ cup plain yogurt (Optional)
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes (Optional)
  • 2 tablespoons chopped fresh cilantro

Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

Heat a large saucepan coated with cooking spray over medium-high heat cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.


The Skinny on Easy Slow Cooker Black Bean Soup

I adapted this recipe from Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet (affiliate link) , so you know it’s Weight Watchers friendly.

Weight Watchers Friendly Black Bean Soup

According to my calculations, each cup has only 151 calories and:

5 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Optional Black Bean Soup Toppings

(Be sure to adjust SmartPoints accordingly)

  • Fat-free sour cream
  • Non-fat Greek yogurt
  • Chopped avocado
  • Finely chopped red onion
  • Low-fat shredded cheese
  • Sliced jalapeños
  • Crushed tortilla chips
  • Chopped tomatoes
  • Chopped cilantro
  • Lime wedges

WW Friendly Slow Cooker Black Bean Soup

If you’ve made this Black Bean Slow Cooker Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


What toppings go well with this soup?

We like this Texas Black Bean Soup topped with Southwestern-flavoured toppings. Try any or all the following:

  • sliced avocado
  • lime wedges
  • cilantro leaves
  • crispy store-bought tortilla strips
  • sour cream or Greek yogurt (or Vegan Sour Cream)


How to make Slow Cooker Black Bean Soup

This soup is literally BEYOND easy to make! Add everything to the slow cooker and let it do its thing for 4-8 hours (depending if you set it to high or low). This is the part where you can put your feet up knowing that dinner is basically done.

Once it is done cooking, you can leave the soup as is, or do what I did, and blend half of it. This gives it a super creamy consistency that I really enjoyed. I used my immersion blender , but you can also use a standing blender .

The last step is adding some lime juice and salt (if needed) right before serving.


15 BEAN SOUP® Crock Pot or Slow Cooker Recipe

Cooking 15 BEAN SOUP® in a slow cooker or crock pot is one of the easiest and best ways to cook the soup. Try this easy to follow recipe and you will have a pot full of 15 BEAN SOUP waiting for you after a busy day. Works great with a leftover ham bone after the holidays! See cooking tips below the recipe for more info.

Most popular 15 BEAN SOUP® recipe all time on our site!

Prep Time

Cook Time

Servings

Ingredients

1 pkg [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)

8 cups water (use chicken, beef, or vegetable broth for added flavor)

1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. Our favorite is to use a leftover hambone with some meat on it.

1 tsp chili powder (optional)

1 can diced tomatoes (15 oz.)

Optional: Hot sauce or crushed red pepper to taste

Cooking 15 BEAN SOUP® in a slow cooker or crock pot is one of the easiest and best ways to cook the soup. Try this easy to follow recipe and you will have a pot full of 15 BEAN SOUP waiting for you after a busy day. Works great with a leftover ham bone after the holidays! See cooking tips below the recipe for more info.

Most popular 15 BEAN SOUP® recipe all time on our site!

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Ingredients

8 cups water (use chicken, beef, or vegetable broth for added flavor)

1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. Our favorite is to use a leftover hambone with some meat on it.

1 tsp chili powder (optional)

1 can diced tomatoes (15 oz.)

Optional: Hot sauce or crushed red pepper to taste

Cooking Directions

In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.

Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.

Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.

After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.

Cook for additional 30 minutes then keep warm until ready to serve.

We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.

Please keep in mind that every time the lid is opened, your cooking time will be longer.

For even more flavor, substitute beef, chicken or vegetable stock instead of water.

You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.

As with all dry bean recipes, it's best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.

You can add other vegetables like carrots & celery for even more flavor and nutrients

Remember that this is a NO SOAK recipe, but if you have already soaked the beans that's not a problem, just use 1 cup of water/stock less.

Variations on the recipe will work for almost all of Hurst's HamBeens items.

If you prefer a more "brothy" soup, add an extra cup of liquid when preparing