Slow Cooker Black Bean Soup – delicious and easy weeknight dinner.


Tools Used to Make This Recipe

Slow Cooker Black Bean Soup

This slow cooker black bean soup is a delicious and easy dinner that will earn it’s place into your regular dinner rotation. Prep Time 20 minutes Cook Time 10 hours Total Time 10 hours 20 minutes Servings 8 servings Calories 231 kcal


    • 1 medium onion diced
    • 1 red bell pepper diced
    • 1 green bell pepper diced
    • 1 can diced tomatoes undrained (14.5 ounce)
    • 3 celery stalks chopped
    • 1 jalapeno pepper deseeded and diced
    • 3 cloves fresh garlic minced
    • 1 pound dry black beans rinsed
    • 1 tsp salt or more to taste
    • ½ tsp black pepper
    • 1 tsp hot sauce I used Texas Pete
    • 1 Tablespoon paprika
    • 2 Tablespoon chili powder
    • 2 tablespoons cumin
    • 2 leaves bay
    • 6.5 cups vegetable stock I used 6.5 cups water + 2 Tablespoons Better Than Bullion vegetable base. Omnivores: feel free to substitute chicken stock.
    • Optional toppings suggestions: lime juice cilantro, green onions, diced avocado, tortilla chips, cheese, sour cream – the possibilities are endless!


  1. Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
  2. One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture.
  3. Serve with desired toppings.
  4. Refrigerate leftovers, and keep for up to a week.



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Slow Cooker Black Bean Soup – delicious and easy weeknight dinner.



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