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4.81 from 21 votes

Slow Cooker Black Bean Soup

This Slow Cooker Black Bean Soup recipe is easy to make, protein-packed, and SO comforting and delicious! It’s also naturally vegan, vegetarian and gluten-free.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: bean, dairy free, gluten free, slow cooker, vegan, vegetarian
Servings: 6 -8 servings

Ingredients

  • 1 large white or yellow onion chopped
  • 2 red bell peppers cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1-2 jalapeno peppers seeded and diced
  • 4 cups good-quality vegetable stock
  • 4 (15-ounce) cans black beans rinsed and drained
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • optional toppings: chopped fresh cilantro crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese (dairy-free, if making this soup vegan)

Instructions

  • Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.

At this point, you can either:

  • serve the soup as-is (brothy and chunky)
  • use a blender or food-processor to puree the soup completely (uber-thick and smooth)
  • use a blender or food processor to puree about half of the soup (so that it’s thick and smooth but still a little chunky)
  • Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.