Wholesome soups are some of my favorite meals to make during the fall and winter months. Black bean soup is probably one of my favorites. This inexpensive hearty soup is filled with fiber, tons of nutrients, and simple to make in the slow cooker.
The black bean soup recipe I used is adapted from the Slow Cooker Revolution
Cookbook by America’s Test Kitchen. I know I refer to this cookbook all the time but seriously it is awesome.
What I loved about this recipe, besides the amazing taste, is that it needs 9-11 hours to cook in the slow cooker. Also, the dried beans do not need to be soaked overnight. This means I can put everything in the slow cooker in the morning and when I get home from work it is perfect and ready to eat.
Leftovers will be plenty so make sure to have containers ready to freeze for easy lunches and dinners.
Slow Cooker Black Bean Soup
Servings: 10 1 cup servings
Serving Size: 1 cup of soup
Approximate nutritional information:
Calories: 128 * Carbs: 34 * Fat: 2 * Protein: 2 * Fiber: 20 * PointPlus: 4 points * Old Points: 2
Ingredients:
3 onions, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
1 pound dried black beans, picked over and rinsed
4 – 5 celery ribs, chopped
3-4 carrots, chopped
2 bay leaves
Salt and pepper to taste
Hot sauce (optional)
Directions:
Step 1. Mix together onion, garlic, olive oil, and chili powder in a medium bowl and microwave for 5 minutes. Then transfer to slow cooker **This is one of the many slow cooker tips offered in the cookbook.
Step 2. Add broth, water, celery, carrots, beans, and bay leaves to slow cooker and cook on low for 9-11 hours. I have a 6-quart slow cooker and cooked mine for the full 11 hours.
Step 3. Remove 1 -2 cups of the soup and place in a medium to large bowl and mash with a potato masher or fork. Transfer back to soup and stir.
Step 4. Season with salt and pepper. Serve with a splash of hot sauce if desired.
Freezer Instructions
Once cooled, portion into freezer containers or bags and place into freezer.
Reheating instructions
Soup can be reheated on stove or microwave.
WHOA, you posted this FROM THE FUTURE!
I have that cookbook too! Love it. I wish my family would eat black beans. I have a food storage full of them and no one that likes them except me. Although hubby will eat them, they upset his stomach. Ugh! Your soup looks delicious to me!
I’m making this tonight – looks great! How much chili powder should I put in?
Thanks for catching that. Ugh hate when I miss things. 2 tablespoons of chili powder. I am going to fix that right now.
I love black bean soup and using my slow cooker. I printed this recipe and will try it soon. I was actually trying to find the mashed potato recipe from this cookbook as I had read how easy it is. When I googled that recipe I stumbled across your blog. I look forward to checking out more of your recipes.
Thank you for the recipe and the review.
This sounds delicious! I can’t wait to try it! Have you ever added Ham? My husband likes ham with his black beans…I’m wondering how long I would cook the ham in the soup…
The black bean soup sounds great. Just a quick question… can you add a can of rotel for the extra kick?
Hi Natalie! I am sure you can. I bet it would be delicious. Let me know how it turns out.
I make black beans in the slow cooker frequently. I’m maybe a little lazy though. I cook the beans in water all day and then add salt, cumin and maybe garlic powder sometime in the last hour of cooking. That is ALL I put in it!
I added cumin, cayenne, and sweet potato. I hope it turns out!
That sounds yummy! Let me know.
Thank you for this recipe -my family really enjoyed it. I added a small amount of red wine (maybe about 1/2 cup), which gave the soup a frijoles negros (cuban black bean) vibe. Will definitely make this again!
So glad you enjoyed! Those sound like yummy additions – I will have to try that next time.