Easy Slow Cooker Black Bean Soup
Cozy Up with a Bowl of Slow Cooker Black Bean Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? This Slow Cooker Black Bean Soup is the perfect solution for a delicious, easy, and satisfying meal. It’s packed with flavor, incredibly simple to make, and requires minimal effort – perfect for busy weeknights or lazy weekends. Forget slaving over the stove – your slow cooker does all the work!
This recipe is a fantastic way to enjoy the hearty goodness of black beans. We’ve kept it classic American in flavor, but feel free to experiment with spices to make it your own! The slow cooking process allows the flavors to meld beautifully, creating a rich and deeply satisfying soup.
What makes this soup so special?
- Effortless: Seriously, dump and go! Minimal prep time means more time relaxing.
- Flavorful: The combination of black beans, salsa, and spices creates a wonderfully complex and delicious flavor profile.
- Healthy & Filling: Black beans are packed with protein and fiber, making this soup a nutritious and satisfying meal.
- Versatile: Perfect as a main course or a hearty side dish.
Tips for the Best Slow Cooker Black Bean Soup:
- Rinse those beans! This helps remove any debris and reduces foam during cooking.
- Don’t be afraid to experiment with salsa. Use your favorite variety – mild, medium, or hot – to adjust the spice level.
- Immersion blender is your friend. It makes blending the soup a breeze, but you can also use a regular blender (carefully!).
- Leave some texture. We love leaving some whole beans for a more satisfying bite.
Serving Suggestions:
Top your Slow Cooker Black Bean Soup with a dollop of sour cream or coconut cream (for a vegan option), a squeeze of fresh lime juice, and a sprinkle of crunchy blue corn tortilla chips. A side of cornbread or a fresh salad completes the meal perfectly.
Frequently Asked Questions:
Q: Can I use canned black beans instead of dry?
A: Yes, you can! Use about 6-8 cans (15oz each), drained and rinsed. Reduce the cooking time to 2-3 hours on low.
Q: Can I make this soup spicier?
A: Absolutely! Add a pinch of cayenne pepper, a chopped jalapeño, or use a spicier salsa.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: Is this soup vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, simply omit the sour cream or substitute with coconut cream.
Enjoy this comforting and flavorful Slow Cooker Black Bean Soup – it’s sure to become a family favorite!
Slow Cooker Black Bean Soup
Ingredients
- 2 lb dry black beans rinsed
- 1 cup salsa your favorite
- 1 tablespoon chili powder
- 0.5 tablespoon cumin
- 1 teaspoon oregano
- 4 cups vegetable broth
- 2 cups water
- 2 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots grated
- to taste salt
- to taste pepper
- for garnish blue corn tortilla chips
- for garnish lime wedges
- for garnish sour cream or coconut cream
Instructions
- Rinse beans and place in slow cooker
- Add remaining ingredients except for salt & pepper, chips, lime, and cream
- Stir until well combined
- Cook on low for 6-8 hours, you want the beans to be super soft
- Use an immersion blender to blend, leave some whole beans for texture
- Season with salt & pepper to taste
- Garnish with cream, lime juice, and serve with blue tortilla chips
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