This Crockpot Black Bean Soup is one of my all-time favorite comfort foods, especially on busy weeknights. It’s hearty, flavorful, and super easy to make—just toss everything into your slow cooker and let it do the work! It’s a perfect meal for the whole family, packed with healthy black beans, veggies, and warm spices. Plus, it’s totally customizable, so you can make it your own. Let’s get cooking!
What You’ll Need
Ingredients
- 1 lb (2 cups) dried black beans, rinsed and soaked overnight
- 6 cups vegetable broth (or chicken broth)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper
- 1 bay leaf
- Juice of 1 lime (plus extra wedges for serving)
- Optional toppings: sour cream, shredded cheese, diced avocado, fresh cilantro, tortilla chips
Tools
- Crockpot or slow cooker (6-quart size)
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Pro Tips
- Rinse and soak the beans: This softens them, helps them cook evenly, and reduces bloating.
- Adjust the spice level: Add more chili powder or even a pinch of cayenne if you like it spicy, or tone it down for the kids.
- Go for fresh lime juice: It really brightens up the flavors at the end.
- Use the right Crockpot size: A 6-quart is perfect—any smaller might overflow.
- Blend for a creamier soup: Use an immersion blender to blend part of the soup if you like it thicker.
Substitutions and Variations
- Beans: Swap dried black beans for canned beans (use 3-4 cans, drained and rinsed).
- Vegetables: Add corn or carrots for extra texture.
- Protein boost: Stir in shredded chicken or cooked ground turkey before serving.
- Vegan/Dairy-free: Skip the cheese and sour cream or use plant-based alternatives.
Make-Ahead Tips
- Prep all the veggies the night before and store them in the fridge.
- Soak the black beans ahead of time (up to 24 hours) to save time in the morning.
Instructions
1. Prep the beans
Rinse and soak the dried black beans overnight. Drain and set aside.
2. Add ingredients to the Crockpot
Add the soaked black beans, vegetable broth, diced onion, bell pepper, garlic, diced tomatoes, cumin, smoked paprika, chili powder, oregano, salt, black pepper, and bay leaf to the Crockpot. Stir to combine.
3. Cook the soup
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender.
4. Finish with lime juice
Once the beans are tender, stir in the lime juice. Remove the bay leaf before serving.
5. Serve with toppings
Ladle the soup into bowls and top with sour cream, shredded cheese, avocado, cilantro, and crushed tortilla chips.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze the soup (without toppings) in freezer-safe bags or containers for up to 3 months.
- Reheat: Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Conclusion
This Crockpot Black Bean Soup is warm, hearty, and ridiculously easy to make. Your family will love piling on their favorite toppings, and you’ll love how little effort it takes! Give it a try, and don’t forget to let me know how it turns out. Leave a comment or share your favorite toppings below! 🌟
