This is how I like my soup… with some texture. Option 2) Puree the soup until it’s almost smooth, but still has some bean chunks in there. It’ll have a silky mouthfeel that’s so good. Option 1) Puree all of the soup until it’s completely smooth. When you go to puree the soup, you have some options regarding the consistency. A little lime juice brightens everything up! Then all you need to do is ladle the soup into bowls and garnish! I like to add some sour cream and diced avocado to mine, but cilantro and jalapeno slices are great options too.Pour all of the soup back into the slow cooker and stir together and season with salt and pepper to taste.An immersion blender in the crock pot works great too.

Continue blending the soup in batches until you’ve pureed it all. Then puree the soup until it’s almost smooth. Like so tender you can mash them with a fork. Once the soup is done, the beans should be tender.

Then you’re ready to cover the crock pot and cook the soup on HIGH heat for 7 to 8 hours.

Finally, pour in the vegetable broth and water and stir one last time. Then pour in the salsa, chili powder, oregano, and cumin and stir it up.

Next, add the onions, garlic, celery, carrots, and jalapenos along with the rinsed black beans to your slow cooker.

Then grab a box grater and grate the carrots. You want to dice the celery, onion, garlic, and jalapenos.

You’re going to start off by prepping your veggies.

It won’t be a vegetarian recipe anymore though. The medium adds just enough kick to make you go, “Yum!”īROTH – I used vegetable broth, but you could totally use chicken stock if that’s what you have on hand. I like to use medium salsa, but you can swap for mild or hot depending on how spicy you like things.

SALSA – I totally took a shortcut and used salsa instead of diced tomatoes for extra flavor. They’re the perfect complement to the black beans and add a great depth of flavor. SEASONING – I went with Mexican spices for this recipe. VEGGIES – Every good soup needs some veggies! I went with the classics to build upon and then added some jalapeno to keep with the Tex-Mex vibes. All you need to do is rinse the beans in a colander and then throw them in your slow cooker. Canned beans will get too mushy over the long cooking time. Ingredients for Black Bean Soup in a Crock PotīEANS – I used dried black beans for this soup. Stay inside where it’s warm!Īnd for bonus points, this soup will make your house smell amazing! It’s hard to hold out until it’s finished, but it is SO worth the wait! I turned on my crock pot in the morning, worked, ran errands, and come home to a crazy good dinner!Īll you need for this soup is to do a little prep work, toss everything in the slow cooker, and walk far far away. So I turned my beloved black bean soup into a slow cooker set-it-and-forget-it recipe. Happiness in my mouth.Īs much as I love soup, I’m all about keeping things easy. I had big plans to devour a bowl on my break whenever I got the Tuesday shift. This easy black bean soup recipe is great all by itself or you can pair it with quesadillas for a Tex-Mes-style grilled cheese and soup dinner!īack when I was a waitress, I would always look forward to working on Tuesdays because it was black bean soup day. I love the creamy texture and slightly spicy flavor. It’s pretty much tied with potato leek soup and broccoli cheese soup. Slow Cooker Black Bean Soup is a comforting recipe you can set and forget! Top with some sour cream for a cold-weather dish you’ll crave!īlack bean soup is one of my all-time favorite soups.

Black bean recipes crock pot