Best 7 Festive Black Bean Soup In The Crock Pot Recipes

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If you're in search of a hearty and flavorful soup that's perfect for any festive occasion, look no further than this slow-cooked black bean soup recipe. With its combination of tender black beans, aromatic spices, and a rich broth, this soup is sure to warm your soul and tantalize your taste buds. Made in the convenience of your crock pot, this recipe allows you to effortlessly create a delicious and satisfying meal that's perfect for a crowd. So gather your ingredients, prepare your slow cooker, and let's embark on a culinary journey to create this delectable festive black bean soup.

Check out the recipes below so you can choose the best recipe for yourself!

7-INGREDIENT CROCK-POT BLACK BEAN SOUP



7-Ingredient Crock-Pot Black Bean Soup image

This easy 7-Ingredient Crock-Pot Black Bean Soup is made with, as the name describes, just seven real food ingredients.

Provided by Kristin Marr

Categories     Soup

Time 8h30m

Number Of Ingredients 9

3 cups dried black beans (soaked*)
1 TB extra virgin olive oil
1 yellow onion (medium, chopped)
1 red bell pepper (chopped)
4 garlic cloves (minced)
1 TB salt (reduce this amount if you plan to use broth and your broth includes salt)
8 cups chicken broth (or vegetable broth, or a combo of water and broth)
1/2 cup chopped fresh cilantro
1 lime (juiced (optional))

Steps:

  • In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.
  • Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the salt and broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.
  • Once the soup is done (the beans are soft), stir in the 1/2 cup of cilantro. Originally, the recipe called for adding the cilantro before cooking the soup, but I've found the best flavor comes from adding the cilantro after cooking the soup. If you'd like, stir in the juice from one lime, too.
  • Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa--this is where lots of additional flavor will come from. The soup alone is very basic and meant to be served with toppings. You can also drain a portion of the beans to use for nachos, quesadillas, or tacos.

Nutrition Facts : Calories 290 kcal, Carbohydrate 49 g, Protein 17 g, Fat 3 g, Sodium 1737 mg, Fiber 12 g, Sugar 2 g, ServingSize 1 serving

FESTIVE BLACK BEAN SOUP IN THE CROCK POT



Festive Black Bean Soup in the Crock Pot image

Make and share this Festive Black Bean Soup in the Crock Pot recipe from Food.com.

Provided by Prose

Categories     Black Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb dried black beans, soaked in water overnight and drained
2 (10 ounce) cans diced tomatoes with green chilies
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
14 1/2 ounces vegetable broth
cajun seasoning

Steps:

  • Place beans in slow cooker. Add other ingredients. Add water just to cover.
  • Cover. Cook on high 8 hours.
  • Mash some of the beans for a thicker consistency. If desired, garnish with fresh cilantro, and cheese or sour cream. Leftovers freeze well.

Nutrition Facts : Calories 215.3, Fat 0.9, SaturatedFat 0.2, Sodium 288.1, Carbohydrate 40.5, Fiber 9.1, Sugar 2.2, Protein 13.1

SLOW-COOKER CUBAN BLACK BEAN SOUP



Slow-Cooker Cuban Black Bean Soup image

This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 8

Number Of Ingredients 11

1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Steps:

  • In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
  • Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g

SLOW-COOKED BLACK BEAN SOUP



Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

SPICY BLACK BEAN SOUP FOR THE CROCK POT



Spicy Black Bean Soup for the Crock Pot image

Make and share this Spicy Black Bean Soup for the Crock Pot recipe from Food.com.

Provided by Absarunnin

Categories     Black Beans

Time P1DT6h

Yield 12 serving(s)

Number Of Ingredients 20

1 lb dried black beans (about 2 cups)
1 1/2 quarts water
1 carrot, chopped
1 celery, chopped
1 large red onion, chopped
6 garlic cloves, minced
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 (28 ounce) can diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked brown rice
plain yogurt
lime wedge
cilantro

Steps:

  • Soak beans in three times their volume of water over night. Drain and rinse.
  • In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.
  • Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low for 2-3 hours.
  • Stir the rice into crockpot in the last hour.
  • Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.

Nutrition Facts : Calories 195.4, Fat 1.3, SaturatedFat 0.3, Sodium 621.1, Carbohydrate 37.3, Fiber 8.6, Sugar 4.2, Protein 10.5

GRANDMA SONY'S SLOW COOKER BLACK BEANS



Grandma Sony's Slow Cooker Black Beans image

My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips!

Provided by DNorth

Categories     Side Dish     Beans and Peas

Time 16h20m

Yield 10

Number Of Ingredients 14

1 pound dry black beans
4 cups chicken broth
1 (14 ounce) can diced tomatoes in juice
2 carrots, peeled and finely chopped
1 large onion, chopped
1 red bell pepper, chopped
2 teaspoons minced garlic, or more to taste
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon chopped jalapeno pepper, or more to taste
1 teaspoon ground black pepper, or more to taste
1 cup canned corn, drained
¼ cup brown sugar

Steps:

  • Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
  • Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.
  • Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 42.9 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 8.7 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 1062.8 mg, Sugar 10.1 g

Tips:

  • Use a variety of beans. Black beans are a great choice for this soup, but you can also use pinto beans, kidney beans, or a mix of beans.
  • Don't overcook the beans. Beans should be tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
  • Add your favorite vegetables. This recipe calls for corn, carrots, and celery, but you can also add other vegetables like potatoes, zucchini, or tomatoes.
  • Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality broth. Vegetable broth or chicken broth are both good choices.
  • Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream.

Conclusion:

This festive black bean soup is a delicious and easy-to-make meal that's perfect for a party or a weeknight dinner. It's also a great way to use up leftover beans. So next time you're looking for a hearty and flavorful soup, give this recipe a try!

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