Published on: February 27, 2021

Last Updated on: February 25, 2025

Slow Cooker Black Bean Soup

Loaded with fresh vegetables, black beans, herbs and warm spices, Slow Cooker Black Bean Soup is a wonderful, good-for-you soup that can be customized with limitless options for toppings!

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Slow Cooker Black Bean Soup came to be when the pandemic started.

I stocked up on lots of pantry essentials – canned beans, dry beans, pasta, rice, and all the shelf-stable items you probably have in your pantry too.

Because the black beans were dried and not canned, I definitely wanted to use my slow cooker! Dried beans and slow cookers were made for each other!

This Black Bean Soup is not only delicious, it’s incredibly good for you! It’s filled with vegetables, and legumes are a great source of fiber and protein.

This soup is naturally vegan, but I like to swirl a little sour cream into it when serving. It adds a nice touch!

If you love black beans, you’ll want to try my Smoky Slow Cooker Mexican Black Beans!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

Dried black beans
Carrot
Onion
Jalapeno
Garlic
Canned diced tomatoes (I love fire-roasted tomatoes)
Canned green chiles
Vegetable broth
Spices & seasonings (bay leaves, ground coriander, cumin, smoked paprika, chili pepper, salt & pepper)
Fresh cilantro

📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

There is so much good stuff packed into this soup, just wait until you taste it!

Besides pre-soaked, dried black beans, it has carrots, tomatoes, jalapenos, onion, garlic, canned green chiles, cilantro, and lots of warm spices. They say to eat the rainbow!

After the soup has finished cooking, blend it to your desired consistency and add your favorite toppings!

My preferred method of blending hot soup is with an immersion blender.

You can blend it right in the slow cooker, as it’s easy to create the texture you’re looking for.

How to serve black bean soup?

This soup is naturally vegan, however, I like to add a dollop of sour cream (and sometimes shredded cheese) to my bowl of soup.

It just gives the soup a fabulous, slightly creamy flavor that elevates it to another level.

An absolute MUST is some freshly chopped cilantro; both mixed into the soup right before you serve it, and then a sprinkling on top as a garnish.

Black bean soup is a great entrée all by itself, but would be great as a small starter before the meal too!

Toppings for Slow Cooker Black Bean Soup:

Chopped cilantro
Sour cream
Avocado Pico de Gallo
Shredded cheese
Sliced avocado
Fresh or pickled jalapeno slices
Thinly sliced red onion
Tortilla chips

How to store black bean soup? Can you freeze it?

Keep leftover black bean soup in an air-tight container in the refrigerator and use within 3-4 days.

This soup can be frozen in a freezer-safe container for up to six months.

Do you have to blend black bean soup?

Slow Cooker Black Bean Soup can be as smooth or chunky as you like it!

I prefer it to be a little smooth, but still with a some chunks for texture. However, if you want a nice and smooth soup, just blend it longer with your immersion blender.

Looking for more Slow Cooker Soup recipes? Here are some favorites:

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