This crockpot black bean soup recipe is easy to make and has big flavor. It is a hearty meal that can easily be made vegetarian or vegan. It is economical, freezes well, and tastes great. So, it ticks all of the boxes!
This is the time of year when we start breaking out all of the soup recipes. If you like crockpot soups, you are in luck. There are several heading your way this fall.
This black bean soup is super versatile. The flavors can be changed easily by just changing up the spices.
As written, it has Latin vibes with a bit of cilantro and lime. Those flavors just pair so nicely with the cumin and other spices.
I didn’t want for it to be too spicy, so I tossed in an onion and a couple of bell peppers. You can add a few jalapenos if you are feeling more adventurous.
Dry beans are the perfect base for a crockpot soup. It cooks all day anyways, so there is plenty of time for them to soften.
Plus you can make so much soup for hardly any money. You can make a ton of soup for the price of a bowl of canned beans. With the prices at the grocery stores these days, that is a big bonus!
You do want to soak the beans overnight to help the process. Then just rinse them in the morning and toss them in the slow cooker.
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You will want to wait to add the lime juice and cilantro, but otherwise just toss in the rest of the ingredients. I used chicken broth because that is what I have always have on hand.
If you want the soup to be vegetarian or vegan, just use vegetable broth or even water will work. If you using water, definitely add a hearty pinch of salt to help round out the soup.
At the end of the day, the soup will be ready. If you want it to be a little thicker, mash a few of the beans.
If you want a smooth soup, use an immersion blender to smooth it out. I love it just the way it is, so left it.
The soup is great on its own. However, you can add whatever garnishes you would like.
It would be great with a dollop of sour cream or some diced avocado. Add some tortilla chips and you are really going to be in heaven.
I kept it pretty plain this time and served some cornbread on the side. It was a very tasty combination!
Storage
Store leftover black bean soup in an airtight container in the refrigerator for up to 5 days. The soup also freezes well and can be stored in the freezer for up to 3 months.
Crockpot Black Bean Soup
Ingredients
- 1 pound dry black beans
- 6 cups chicken broth
- 1 medium onion diced
- 2 bell peppers diced
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ⅓ cup fresh cilantro chopped
- 2 Tablespoons lime juice optional
Instructions
- Soak the beans in water overnight.
- Drain the black beans. Rinse them and then place in your crockpot.1 pound dry black beans
- Add the chicken broth, onion, peppers, and seasoning. Don't put in the lime juice or cilantro just yet.6 cups chicken broth, 1 medium onion, 2 bell peppers, 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 1 teaspoon salt
- Cook on high for 4-6 hours or low for 8-10 hours.
- For a thicker soup, mash some of the beans. (Or blend the soup for a really creamy consistency.)⅓ cup fresh cilantro, 2 Tablespoons lime juice
- Before serving, stir in the cilantro and lime juice
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