Slow Cooker Black Bean Soup
A cozy and hearty black bean soup that simmers in a slow cooker, packed with flavor and customizable toppings.
Ingredients
Main Ingredients
- 2 cans black beans, rinsed and drained Can substitute dried beans soaked overnight.
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- 1 optional jalapeño, minced For added heat.
- 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
- 1 tbsp tomato paste Optional for extra depth of flavor.
- 1 tbsp olive oil For a silky finish.
Spices
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika Adjust for more smokiness.
- 1 tsp oregano A pinch for extra flavor.
- to taste salt Adjust during cooking.
- to taste black pepper Adjust during cooking.
Instructions
Preparation
- Rinse and drain two cans of black beans. If using dried beans, rinse and soak overnight, then drain.
- Chop the onion, bell pepper, and garlic. Optionally, add minced jalapeño for heat.
- Measure out the spices: chili powder, cumin, smoked paprika, salt, black pepper, and oregano.
- Prepare the vegetable or chicken broth.
- Optional step: Add a splash of lime juice and a bit of tomato paste for depth.
Cooking
- Add all ingredients to the slow cooker: beans, veggies, spices, broth, and tomato paste if using.
- Stir to combine and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- The soup will thicken as the beans soften. If your house smells amazing, you’re on the right track.
Finishing Touches
- Blend about one-third of the soup in the pot with an immersion blender for a silky texture.
- Taste and adjust salt, and add lime juice.
- Stir in chopped cilantro if desired, then ladle into bowls.
- Top with avocado, tortilla strips, shredded cheese, or dairy-free yogurt.
Notes
For a thicker soup, uncover the slow cooker for the last 30 minutes. For a thinner soup, add extra broth as needed.