Use canned black beans in this easy Slow Cooker Black Bean Soup! Full of vegetables and fiber-rich beans, this is perfect for cold evenings!
Canned beans are an absolute staple in my house. They’re cheap and super easy to use, and I eat them at least once or twice a week!
Honestly, dry beans might be a little bit cheaper. And you can control how much salt you put in them. But I love the convenience of the cans of black beans, and that’s the star of this easy recipe. Not to mention the cooking time is much shorter!
This Slow Cooker Black Bean Soup is full of fresh vegetables and is blended to a creamy perfection. Top with cheese and a dollop of sour cream for a full meal! This is a great recipe to come home to after a long day.
Scroll to the bottom of the post to get to the recipe card. Or keep reading to get extra tips!
Is this a vegetarian soup?
This soup can be made vegetarian by using vegetable broth instead of chicken broth!
Can you use dried black beans?
You can use dry black beans in this, but the cooking process is different. You’ll have to add a couple extra cups of water and definitely put the slow cooker on high heat.
When I cooked dried beans in my slow cooker, they were still a little crunchy even after 6 hours. You’ll need to experiment and see what works!
- Canned black beans
- Yellow onion
- Taco seasoning
- Chicken broth or chicken stock
I honestly just used taco seasoning from the grocery store because it was easy. If you’re looking to up the spice level, use any of the following or your personal favorites:
- Cayenne pepper
- Smoked paprika
- Red pepper flakes
- Chipotle chili powder
How to make
In a slow cooker, add all of the ingredients and mix well. Cook on LOW for 6 hours or HIGH for 3-4 hours.
Use an immersion blender to blend the soup into a creamier consistency. Alternatively, carefully pour the hot soup a few cups at a time into a regular blender and blend that way.
Divide the soup into 4 bowls and serve with your favorite sides.
How to store
Once the soup has cooled to room temperature, store in an airtight container in the fridge. Use up within 5 days.
It’s an easy soup to reheat, too! Simply heat in the microwave in 1-minute increments until fully heated.
What to serve with this
Add your favorite toppings to this soup! Some of mine include:
- Sour cream
- Shredded cheddar cheese
- Green onion
- Tortilla strips
- Fresh cilantro
If you’re looking for a side item, I recommend a small side salad or maybe some tortilla chips and fresh salsa. You can even serve this soup on top of white rice!
More black bean recipes
Looking for more ways to use up black beans? Here are some easy recipe ideas!
Print this easy Black Bean Soup recipe now:
- 2 cans black beans, drained and rinsed
- 1 yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 1 cup salsa
- 3 tablespoons taco seasoning
- 4 cups chicken broth
- In a slow cooker, add all of the ingredients and mix well. Cook on LOW for 6 hours or HIGH for 3-4 hours.
- Use an immersion blender to blend the soup into a creamier consistency. Alternatively, carefully pour the hot soup a few cups at a time into a regular blender and blend that way.
- Divide the soup into 4 bowls and serve with your favorite sides.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 1355mgCarbohydrates: 40gFiber: 10gSugar: 4gProtein: 14g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.