This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
We loved this recipe. My husband was also asking if I could find a recipe for Navy Bean soup similar to Marie Calendar’s restaurants (only not as salty). Do you have any suggestions?
[…] quite versatile. Sure, Velveeta Rotel dip is delicious, but you can also make things like this healthy black bean soup or another one of our favorites, lentils and […]
Please add my name to the mailing list. Thanks.
Just curious what does soaking the beans over night do? I have never cooked dry black beans before,does it make a big difference since the beans are cooking for 8 – 10 hours?Thanks can’t wait to try it!
This soup was delicious!! I didn’t have dry black beans, so i used canned. I took the bay leaves out before pureeing, and I also used vegetable broth and added an extra 1/2 cup of water.
My husband loved it. After his first bite he said “Wow! This soup looks like mud, but its a hidden gem!” haha. I LOVED it. 🙂
Made this tonight, and although my poor old crockpot meant that it took TEN hours on HIGH, it was delicious. I don’t blame the crockpot, it is almost 30 years old! I’ve told my dad that for my birthday, I’d like a crockpot…
My only glitch was I just realized I forgot to remove the bay leaves before pureeing. BUT, I blended it to such a creamy level that it probably won’t be a problem.
Trying to get my kiddo to eat more proteins. He loves soup so I’m excited to try this. Is this suitable for freezing? I want to make a big batch and freeze some for a quick and easy meal. Thanks!
[…] week this winter (it’s been about every other week). Last week I combined this recipe from Weelicious with this one from All Recipes and came out with a really wonderful soup. I used dried beans and […]
I’m making this tonight but I was a little short on beans so I’m adding some fresh mushrooms… I hope it turns out okay. It sounds yummy to me, but next time I will follow the recipe exactly. I’m so excited!
I was suggested this web site via my cousin. I am not positive whether or not this post is written by means of him as nobody else realize such specified about my difficulty. You’re wonderful! Thank you!
It?s actually a cool and useful piece of information. I?m satisfied that you shared this helpful information with us. Please stay us informed like this. Thanks for sharing.
A Black Bean Soup for Your Health…
Eating a pot of soups is one of the most soothing food you can ever eat especially during the wintry, freezing days as it will help you keep your circumstances at excited. There are a lot of different a pot of soups and food you may come across that or…
[…] why the hell have I never made black beans in a slow cooker before? This was pretty much the easiest damn thing ever. It easily took 10 […]
Couldn’t help myself, had to make me up some of this. Got it stewin’ in the pot as i write.
Soon as I saw “Cilantro” though, I couldn’t help but think that it was crying out for a bit of hot-sauce, chili powder, cumin and a shot o’ lime. Threw in a good ol’ pork hock for extra measure and I just know Momma’s gonna be one happy old girl tonight, I guarantee! =)
[…] making crock pot black bean soup. I’ve never had black bean soup but I figure if we like it then it will be a great addition […]
This recipe was a total hit with everyone in my family – both my 4 year old and 7 year old boys loved it, as did Mom and Dad. We served the soup over rice and the boys said it tasted like chocolate! I’m going to double the recipe next time so I can freeze some as well.