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Anytime I can use my crock pot I am so happy. This Black Bean Soup recipe is a super easy, cost effective vegetarian meal that’s packed with protein and dietary fiber.
If you follow Weelicious with any regularity, you know that I have a very intimate relationship with my crock pot — it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily.
A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.
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I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Gemma, being an incredibly curious, 4 year-old who loves anything with a motor, was totally game to help me out with the hand-blender.
As she gripped it and pressed the power button, she was enthralled as she made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Gemma had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!
If you love how easy it is to make meals for your whole family with your Crock Pot, try these other Weelicious slow cooker recipes: Crock Pot Spaghetti, Crock Pot Mexican Corn and Bean Soup and Crock Pot Lentil Veggie Stew.
Crock Pot Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 carton chicken or vegetable stock, low sodium 32oz
- 1/4 cup cilantro, chopped
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 cup water
Instructions
- Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
- Add chopped garlic and sauté an additional minute.
- Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
- Top with a dollop of yogurt, sour cream, crème fraiche and/or cilantro.
If you aren’t going to use the beans the next day, I would strain the water and just put them in the fridge 🙂
Hello,
Do you think there would be an issue with soaking the beans longer than overnight or putting them in the fridge after soaking if you are not going to use them for a day?
I made another black bean soup with canned beans and I am excited to try this crock pot version with dry beans.
Thank you!
Hi,
There is a slight typo to the recipe…the abbreviation for teaspoon is customarily lower case. In my groggy haze this morning I made this soup and saw the capital T (Tsp) and assumed it was tablespoons! Needless to say the soup was a little salty! I’m not sure if anyone else made that mistake but it would help me if it was listed as 2 tsp instead of 2 Tsp.
Thanks! I am definitely going to make it again soon….maybe the night before so I read the recipe correctly!
Try leaving it thicker, add a squeeze of fresh orange or lime juice. Then serve atop rice, my kids love it topped with cheese, salsa, and cream cheese. Inexpensive, filling, healthy meal for growing boys!
This was so easy and delicious!! We topped with salsa and sour cream. The leftovers make a wonderful chip dip and is amazing as a dip for a cheese quesadilla. Or you could make a black bean and cheese quesadilla – either way – delicious! Glad I doubled it!
Could I cook it on HIGH in the slow cooker? If so, how long would that take? I don’t plan far enough ahead to wait 8-10 hours! 🙂
Thanks!
[…] photo by nataliejeckelmcgee. all rights reserved.} { recipe adapted from weelicious } This entry was posted on Thursday, January 20th, 2011 at 12:01 pmand is filed under make […]
I made this for dinner tonight and served it with sour cream, diced tomatoes and avocado. Thank you for the yummy recipe!
[…] slow cooker black bean soup looks like a satisfying winter meal (@ […]
This was a definite hit with my family! The first thing my mom said (my parents were over for supper) is ” This soup reminds me of Brazil!” I was born there and she thought that it was neat that I was able to replicate a soup she used to eat while pregnant with me! Thanks!! Now, off to try the mushroom barley!
I also left out cilantro…really dislike it.
Do I remove the bay leaves before pureeing?
What hand blender do you reccomend? I need to buy one.
I make something similar and started adding a new ingredient to mine. For an added subtle boost of flavor try sweet potato! I am lazy so I just use the jar baby food. Adds texture too. Hope ya try 🙂
Would this taste as good without the cilantro?
We’re having Mexican tonight, I’m going to make this as the starter. We love black beans in our house!
Update: Made this and my girls (1&2) and husband ate it all up. Yummy and LOVE crockpot recipes!
Yum, can’t wait to try!!! Made Lentil Stew today in crockpot…yummy!