Slow Cooker Black Bean Soup

4.75 from 4 votes

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup has a small list of ingredients and can simmer in the slow cooker all day. It is smooth and creamy (without the addition of any cream). Serve this light but satisfying soup in bread bowls and load it up with your favorite taco toppings.

This recipe can be made in a 4-quart or 6-quart slow cooker.

Prep Time10

Cook Time9

Course: Soup

Cuisine: Tex Mex

Keyword: slow cooker soups

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.32

Equipment

4 or 6 quart Slow-Cooker
Immersion Blender

Ingredients

Slow Cooker Black Bean Soup

1 pound Dried Black Beans (rinse and pick them over first)
4 cups Vegetable Stock (sub chicken stock)
1 cup Water
1 16-ounce jar Salsa (preferably a fire-roasted version)
2 teaspoon Chili Powder
2 teaspoon Ground Cumin
2 teaspoon Dried Oregano

For Serving (optional)

4 small Sourdough Boules (if you want to make bread bowls)
Shredded White Cheddar Cheese
Sour Cream
Diced Red Onions
Sliced Jalapeños
Cilantro
Tortilla Chips

Instructions

Combine beans, stock, water, salsa, chili powder, ground cumin, dried oregano in the bowl of a slow cooker. (See below for freezer tips.)
Slow cook on low for 9 to 11 hours. (The beans cook most evenly if cooked on low, so I don't recommend using the high setting.) The beans should be very tender when done.
Use an immersion blender to blend the soup. You can blend all of it until very creamy or just a portion of it if you'd like some whole beans to remain. (I like mine fully smooth, but this is personal preferance.)
Taste the soup and season with some salt and pepper, if needed.
If serving in bread bowls, use a knife to slice a circle in the top of each boule. Remove the circle and then use your hands to pull out the center soft part of the bread, leaving the crust intact. Warm in a 350 F oven for 10 minutes. Spoon soup into bowls.
Top soup with any of the additional toppings.

Notes

Nutrition info is for soup. It does not include bread bowls or optional toppings.

To freeze: If you are making this meal ahead for yourself or someone else, combine all ingredients in a freezer safe bag but do not cook. Refrigerate for up to 3 days. Freeze for up to 4 months. Print and attach the label below so cooking instructions are ready when you are!

Nutrition