A bowl of this easy Slow Cooker Black Bean Soup is the perfect weeknight meal! This vegan recipe is a cozy bowl full of plant-based protein requiring minimal prep work.
Vegan Slow Cooker Black Bean Soup
An ode to black bean soup…
So warm and so cozy for long winter nights. You taste so good with avocado and rice. All of the beans make you so hearty. This soup makes me want to throw a big party.
Ok, seriously impressed by my rhyming skills there. But I’m even more impressed by the new photos I shot for this 4-year-old black bean soup recipe!
That’s right—I posted this recipe back in November 2015, and it quickly became a reader favorite. From then until now, 212,517 people have visited this post to get this delicious slow cooker recipe. WOWZA that’s a lot of people visiting my little slice of the Internet.
This recipe really has withstood the test of time. It’s a classic recipe you’ll keep in your dinner repertoire for years, because it’s healthy, made with affordable ingredients, and made in a slow cooker aka you have to do, like, no work.
What’s in this black bean soup recipe?
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 in some veggies and a ton of spices and you’re set! Here’s everything you need:
- Dry black beans. We’re using one pound for this recipe.
- Vegetable broth. I recommend low sodium so that you can control the salt level to be just how you like it.
- Veggies. Yellow onion, red bell pepper, jalapeno and garlic are all going in!
- Salsa or diced tomatoes. Salsa will add a little more flavor (and it’s easier – win win!), but if you’re making this in the summer, there’s nothing better than fresh peak-season tomatoes!
- Spices. You’ll want chili powder, ground cumin, paprika, cayenne, salt and pepper. If you’d prefer a milder soup, you can leave out the cayenne.
- Toppings. Avocado, fresh cilantro, vegan cheese, vegan sour cream and tortilla chips are all DELISH!!
Note: I really like serving this black bean soup over cilantro lime rice topped with avocado and cilantro. To die for.
Slow cooker recipes for the win
Do you own a slow cooker? Truth be told… I don’t! But I do have a pressure cooker which has a slow cooker function, which is nice because #consolidation and #lessthings.
This slow cooker is only $25, but I would just get this 8-in-1 pressure cooker for $100 (we use this so much!).
You could prep the ingredients for this vegan slow cooker recipe at night, throw the ingredients in the pot of your slow cooker, set it to cook in the morning before you leave, and then BOOM… you come home to cozy smells of perfectly spiced black bean soup.
Then, blend the black bean soup to make it smooth, but leave a little bit of texture. This blender is great if you want to splurge, but this $50 food processor does the job!
How to make slow cooker black bean soup
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! Truly, there’s really not much more to it than that.
You will want to soak your black beans overnight and then rinse them in the morning before making the soup. Once everything is added to your slow cooker, set it to high for 6 hours and let it work its magic! You can then serve it as is, or throw half or all of it in the blender for a creamier soup. I love to do half blended, half as is to create a bit of a textural difference.
More vegan slow cooker recipes
No like this black bean soup is probably my one of my all time favorite vegan slow cooker recipes. Looking for more slow cooker recipes to get you through the winter? I got you! Check out these:
Vegan Slow Cooker Black Bean Soup
A bowl of this easy Slow Cooker Black Bean Soup is the perfect weeknight meal! This vegan recipe is a cozy bowl full of plant-based protein requiring minimal prep work.
Ingredients
- 1 pound dry black beans
- 4 cups low-sodium vegetable broth
- 1 yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 jalapeños, seeds removed and finely chopped
- 1 cup salsa or diced tomatoes
- 2 teaspoons minced garlic, about 4 cloves
- 1 heaping tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper (decrease or omit for a milder soup)
- 1/2 teaspoon paprika
- Avocado and cilantro for topping, if desired
Instructions
- In a large bowl, place beans. Fill with water about 1 inch over the beans. Let them soak overnight.
- Drain and rinse the beans.
- In the bowl of a slow cooker, place beans, broth, onion, pepper, jalapeños, salsa, garlic, chili powder, cumin, salt, pepper, cayenne, and paprika. Stir to combine.
- Cook on high for 6 hours, until beans are completely cooked.
- When the soup is done, you can either leave it as is, process or blend half the soup until smooth and return it to the pot, or process or blend all of the soup until smooth.
- Serve warm; top with avocado and cilantro.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. You can also freeze the soup and reheat when ready to eat.
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