Crock Pot Spicy Bean Soup
Warm up your weeknights with this hearty and flavorful Crock Pot Spicy Bean Soup, a slow-cooked masterpiece that's as easy as it is satisfying. Packed with protein-rich black and kidney beans, vibrant vegetables, and a kick of heat from jalapeño and bold spices like chili powder and smoked paprika, this soup is a delicious way to embrace plant-based eating. The slow cooker takes all the effort out of cooking, letting the beans simmer to tender perfection while infusing the broth with rich, smoky flavors. Ideal for meal prep or a cozy family dinner, this vegan and gluten-free recipe can be customized with fresh lime juice and cilantro for a burst of freshness. Perfect for chilly days or anytime you crave a comforting bowl of spicy soup, this dish is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 1 cup Dried kidney beans
- 6 cups Vegetable broth
- 1 15-ounce can Crushed tomatoes
- 1 medium, diced Onion
- 4 minced Garlic cloves
- 1 medium, diced Bell pepper
- 1 minced Jalapeño
- 1 tablespoon Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Smoked paprika (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, chopped (optional) Cilantro
- 1 for juice (optional) Lime
Instructions
Rinse and sort the dried black beans and kidney beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight (6–8 hours).
Drain and rinse the soaked beans. Set aside.
In a crock pot, add the vegetable broth, crushed tomatoes, diced onion, minced garlic, diced bell pepper, and minced jalapeño.
Add in the drained beans, chili powder, cumin, paprika, smoked paprika (if using), salt, and black pepper. Stir to combine all ingredients well.
Cover the crock pot with its lid and set it to cook on high for 4–5 hours or on low for 8–10 hours, until the beans are tender.
Once cooked, taste the soup and adjust the seasoning with more salt or spices if desired.
Serve the spicy bean soup in bowls and garnish with chopped cilantro and a squeeze of fresh lime juice, if desired.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6379 mg | 277% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 99.9 g | 357% | |
| Total Sugars | 50.2 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 7696 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
