Best 9 Slow Cooker Black Bean Soup Recipes

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For a hearty and flavorful meal with minimal effort, look no further than slow-cooked black bean soup. This comforting dish is packed with protein, fiber, and a symphony of tantalizing flavors. With just a few simple ingredients and your trusty slow cooker, you can create a culinary delight that will warm your soul and satisfy your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, our carefully curated selection of slow cooker black bean soup recipes will guide you step by step to create a dish that will impress your family and friends.

Let's cook with our recipes!

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

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-COOKER BLACK BEAN SOUP WITH CHORIZO



Slow-Cooker Black Bean Soup with Chorizo image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 12

1 1-pound bag dried black beans (about 2 cups), picked over and rinsed
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping

Steps:

  • Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
  • Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
  • Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER



Caribbean Black Bean Soup - Slow Cooker image

A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.

Provided by TishT

Categories     Black Beans

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb dried black beans, washed and sorted
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
sour cream
fresh cilantro, chopped

Steps:

  • Soak beans overnight in 4 quarts water.
  • Drain.
  • Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
  • Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
  • For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
  • Return to cooker.
  • If you like it souper, leave it as is.
  • Add vinegar and stir well.
  • Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY



Slow-Cooker Black-Bean Soup with Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

Steps:

  • Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
  • Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
  • Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER



Black Bean & Andouille Sausage Soup - Slow Cooker image

Another keeper from my displaced Cajun friend, Erin.....the Andouille adds a little Louisiana flavor....and as Erin and I both know, almost everything is better with a can of Rotel!

Provided by FolkDiva

Categories     Pork

Time 8h20m

Yield 6-8 bowls of soup, 6-8 serving(s)

Number Of Ingredients 12

3 (15 ounce) cans black beans, drained
3/4 cup celery, diced
3/4 cup onion, diced
3/4 cup carrot, diced
1 (10 ounce) can Rotel tomatoes & chilies
3/4 lb andouille sausage, chopped
1 teaspoon ground cumin
2 bay leaves
4 cups chicken broth (reduced sodium is preferable)
salt & pepper
fresh cilantro, chopped for garnish
sour cream (optional)

Steps:

  • In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Season to taste with salt and pepper.
  • Ladle into bowls and garnish with cilantro and sour cream if desired.

SLOW-COOKER BLACK BEAN SOUP



Slow-Cooker Black Bean Soup image

Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if your prefer. You can soak the beans before you go to bed, then wake up and put everything together in the crockpot. You will have a hearty, satisfying soup that is low in calories and fat waiting for you when you come home from work.

Provided by JackieOhNo

Categories     Black Beans

Time 18h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dried black beans
4 cups fat-free low-sodium chicken broth
2 cups chopped onions
1 cup water
1 tablespoon ground cumin
2 bay leaves
1 serrano chili, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
fresh cilantro stem (for garnish)

Steps:

  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
  • Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
  • Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 321.7, Fat 3.2, SaturatedFat 1.2, Cholesterol 2.9, Sodium 448, Carbohydrate 55.6, Fiber 12.6, Sugar 4.2, Protein 20.6

SLOW-COOKER ZESTY BLACK BEAN SOUP



Slow-Cooker Zesty Black Bean Soup image

You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 13h25m

Yield 9

Number Of Ingredients 13

2 cups dried black beans (1 pound), sorted and rinsed
10 cups water
8 cups vegetable broth
2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2 medium carrots, coarsely chopped (1 cup)
2 medium onions, coarsely chopped (1 cup)
1/4 cup chopped fresh cilantro
2 teaspoons finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps:

  • Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  • Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  • Cover and cook on Low heat setting 10 to 12 hours.
  • Serve soup topped with sour cream and cilantro.

Nutrition Facts : Calories 175, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1410 mg

SLOW COOKER CUBAN BLACK BEAN SOUP



SLOW COOKER CUBAN BLACK BEAN SOUP image

This comes from a little magazine put out by Kraft. I love black bean soup and every time I see a new recipe I have to grab it. I want to try them all! I think we will all enjoy this one!

Provided by Ellen Bales

Categories     Bean Soups

Time 10h30m

Number Of Ingredients 12

1/4 c kraft italian vinaigrette dressing made with evoo
1 red pepper, finely chopped
1 green pepper, finely chopped
1 medium white onion, finely chopped
1 can(s) (14.5 oz.) petite diced tomatoes, drained
8 clove garlic, minced
1 tsp ground cumin
1 tsp dried oregano leaves
1 lb dried black beans, soaked
6 c chicken broth
1 pkg oscar meyer carving board slow cooked ham, chopped
2 bay leaves

Steps:

  • 1. Heat the dressing in a large skillet over medium heat. Add the peppers and onion; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring frequently. Add the tomatoes, garlic, cumin and oregano; cook 5 minutes, stirring ocasionally.
  • 2. Place all ingredients into a slow cooker. Stir in the beans, broth, ham and bay leaves. Cover and cook on LOW for 10 hours (on on HIGH for 5 hours). Remove and discard bay leaves.
  • 3. Blend half the soup in blender until smooth; return to slow cooker and stir.
  • 4. Serve hot with cooked rice.

Tips:

  • Soak the black beans overnight: This will help to reduce the cooking time and make the beans more tender.
  • Use a variety of vegetables: This will add flavor and texture to the soup. Some good options include onions, garlic, celery, carrots, and bell peppers.
  • Add some spices: This will help to give the soup a boost of flavor. Some good options include chili powder, cumin, oregano, and paprika.
  • Use a good quality broth: This will make a big difference in the flavor of the soup. Look for a broth that is low in sodium and has a rich flavor.
  • Cook the soup on low for at least 8 hours: This will allow the flavors to develop and the beans to become tender.
  • Serve the soup with your favorite toppings: Some good options include sour cream, avocado, cilantro, and cheese.

Conclusion:

Slow cooker black bean soup is a delicious and easy-to-make soup that is perfect for a busy weeknight meal. It is also a great way to use up leftover black beans. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.

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