Warm up with this slow cooker black bean soup, a hearty and nutritious dish perfect for busy weeknights. Packed with protein, fiber, and bold flavors, this easy black bean soup is one of the best healthy slow cooker recipes you’ll find. With minimal prep and the magic of a slow cooker, you can enjoy a comforting meal without the hassle.
Ingredients :
1 lb (16 oz) dried black beans, rinsed and soaked overnight (or use canned, drained beans for quicker prep)
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
4 cups vegetable broth (or chicken broth)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 bay leaf
Salt and pepper to taste
Juice of 1 lime
Optional toppings: chopped cilantro, avocado slices, sour cream, or shredded cheese
Method :
Prepare the Beans: If using dried black beans, rinse and soak them overnight in cold water. Drain before using. For canned beans, simply rinse and drain.
Combine Ingredients: In your slow cooker, add the black beans, onion, bell pepper, garlic, jalapeño (if using), diced tomatoes, broth, cumin, smoked paprika, chili powder, and bay leaf. Stir to combine.
Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beans are tender. If using canned beans, cook on low for 6–8 hours or high for 3–4 hours.
Blend (Optional): For a thicker texture, use an immersion blender to partially blend the soup, leaving some beans and veggies whole for texture. Alternatively, blend 1–2 cups of soup in a blender and return to the slow cooker.
Season and Serve: Remove the bay leaf, stir in the lime juice, and season with salt and pepper to taste. Serve hot with your choice of toppings like cilantro, avocado, or a dollop of sour cream.
Slow Cooker Black Bean Soup Made Easy: Pro Tips to Try :
Soaking Beans: Soaking dried beans reduces cooking time and improves texture. If short on time, use canned beans for a quicker easy black bean soup.
Spice It Up: Adjust the jalapeño or add a pinch of cayenne for extra heat.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.