Slow Cooker Black Bean Soup
Warm, hearty, and packed with flavor, this Slow Cooker Black Bean Soup is the ultimate comfort food with minimal effort. Made with nutrient-rich dried black beans simmered to perfection alongside a medley of vegetables like onion, carrot, celery, and green bell pepper, this vegan soup is loaded with wholesome goodness. The aromatic blend of cumin, chili powder, and oregano infuses every bite with deliciously smoky, earthy notes, while a bright splash of fresh lime juice adds a refreshing zing. Perfectly easy to prepare, this hands-off recipe only requires 20 minutes of prep before your slow cooker does all the work, delivering a deeply satisfying soup after 8 hours of low, slow cooking. Serve it piping hot with a sprinkle of fresh cilantro for a vibrant finishing touch, or pair it with crusty bread or tortilla chips for a meal that’s as comforting as it is nourishing. Whether you’re meal-prepping or serving a crowd, this black bean soup is a cozy, plant-based delight that everyone will love.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 6 cups vegetable broth
- 1 large onion, diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 4 garlic cloves, minced
- 1 large green bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Rinse the dried black beans under cold water and remove any debris. No need to soak the beans prior to cooking for this recipe.
Place the black beans in the slow cooker along with the vegetable broth, diced onion, carrot, celery, garlic, and green bell pepper.
Add the ground cumin, chili powder, dried oregano, bay leaf, salt, and ground black pepper to the slow cooker, stirring gently to combine.
Cover the slow cooker with the lid and cook on LOW for 8-9 hours, or until the black beans are tender and the flavors are well blended.
Once the beans are soft, remove the bay leaf from the soup and discard it.
If you prefer a creamier consistency, use an immersion blender to puree part of the soup directly in the slow cooker. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the slow cooker.
Stir in the lime juice and adjust seasoning with additional salt or black pepper if needed.
Serve the soup hot, garnished with chopped fresh cilantro, if desired. Pair with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9481 mg | 412% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 41.6 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5766 mg | 123% | |
*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.
