Slow Cooker Black Bean Soup with Dried Beans
This Slow Cooker Black Bean Soup with dried beans is a budget-friendly, hearty meal that makes a big batch for just $10! Packed with protein and fiber, it’s the perfect way to stretch your grocery budget without sacrificing flavor!
So many of us are feeling the hurt of the high food costs right now and it can seem helpless! Luckily there are still ways to help soften the blow by making simple and easy budget friendly dinners that don’t cost a lot of money.
I went to Aldi the other day and picked up a 2 pound bag of dried black beans for under $3 and decided it was the best time to turn it into a soup. I had some staples on hand like carrots, celery, onion, some chicken broth and spices. I also had my brand new Ninja Foodi Possible Cooker Pro that I have been LOVING lately. You can use any slow cooker or Crockpot you have, but this one allows you to sauté the veggies right in the same place you’re slow cooking which saves so much time. Honestly, that is the main reason I bought it and there’s no regrets.
I know you’ll love how easy it is to make this delicious high fiber, high protein soup that makes about 10 servings for just $10 or less! You can even add other things like bacon, ham, or ham hock to change up the flavor. Add you favorite toppings and you’re good for dinner and meal prep throughout the week!
🎥Watch Me Make It! (VIDEO)
🫘Ingredient Notes
- Black Beans – Dried black beans are inexpensive and provide a rich, earthy flavor and a boost of protein and fiber. Soaking them overnight helps them cook evenly and become perfectly tender in the slow cooker.
- Mirepoix (onion, carrots, celery, garlic) – This classic trio (with added garlic) creates a flavorful base, adding a balance of sweetness, freshness, and depth to the soup. Sautéing them first enhances their natural flavors and gives the soup a comforting, homemade taste.
- Oil – A little oil goes a long way in sautéing the vegetables to bring out their natural sweetness and deepen the flavors. Both avocado and olive oil add a touch of richness and healthy fats.
- Chili Seasoning – This pre-mixed blend adds just the right kick of spice and warmth, making the soup irresistibly flavorful. You can adjust the amount to suit your spice preference or use your own homemade mix of seasonings.
- Lime – A squeeze of fresh lime at the end brightens up the entire dish, balancing the hearty flavors with a refreshing citrus zing.
- Broth – The broth infuses the soup with a savory depth and keeps everything perfectly simmered and flavorful. Choose vegetable broth for a vegetarian version, or chicken broth for a richer taste.
- Optional Toppings: pico de gallo, guacamole, cheese, sour cream, salsa, cilantro – These toppings let you customize each bowl to your taste, adding layers of flavor and texture. Go classic with a dollop of sour cream or spice it up with fresh salsa!
🥣Step By Step Instructions
Prepare the black beans: Add the black beans to a large bowl with enough room for them to double in size. Pick out any broken beans or debris to make sure only the best beans go into the soup. Fill the bowl with enough water to fully submerge the beans, allowing them to soak overnight. This step softens the beans and helps them cook evenly. Once soaked, drain and rinse the beans thoroughly in a colander and set them aside.
Sauté the mirepoix: Chop the onion, carrots, and celery and garlic into uniform pieces for even cooking. Heat the oil in a skillet over medium heat until shimmering. Add the chopped vegetables and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and release their natural flavors. Sprinkle in the chili seasoning and stir well to coat the vegetables evenly, letting the spices bloom for an added depth of flavor.
Combine ingredients in the slow cooker: Transfer the seasoned vegetable mixture to the slow cooker, then add the rinsed and soaked black beans. Pour in the broth of your choice (vegetable broth for a vegetarian option or chicken broth for a richer flavor). Stir everything together.
Cook the soup: Cover the slow cooker with the lid and set it to cook on high for 6-8 hours. Stir occasionally to prevent sticking. The soup is ready when the beans are tender and the flavors have come together.
Blend for texture: Once the soup has finished cooking, use a blender or an immersion blender to blend about one-third of the soup. This step creates a creamy consistency while still leaving some whole beans for texture. Adjust the seasoning with salt and pepper to taste.
Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as pico de gallo, guacamole, shredded cheese, sour cream, salsa, or fresh cilantro. Serve warm and enjoy this hearty, budget-friendly meal!
🥓Ways To Customize
- Vegan-Friendly – Stick to vegetable broth and load up on plant-based toppings like avocado, fresh cilantro, and a drizzle of coconut yogurt for a creamy touch without dairy.
- Cuban-Style – Add a bay leaf, a touch of cumin, and a splash of vinegar to infuse classic Cuban flavors. Serve with a side of white rice and plantains.
- Smoky Bacon – Stir in crispy cooked bacon or ham before serving for a smoky, salty bite that pairs perfectly with the hearty black beans.
- Ham Hock Infusion – Simmer the soup with a ham hock for a deep, smoky flavor that slowly releases richness as it cooks. Remove the bone before serving.
- Instant Pot Instructions – To make this in an Instant Pot, sauté the vegetables using the sauté function, then add the soaked black beans, broth, and seasonings. Cook on high pressure for 35 minutes, followed by a natural release for 20 minutes before blending and serving.
- Mexican-Inspired – Stir in a can of fire-roasted tomatoes and garnish with queso fresco and chopped fresh cilantro for a vibrant, Mexican-style twist.
- Creamy – Blend half of the soup with a splash of coconut milk or heavy cream to create a velvety, rich texture while keeping the other half chunky.
- Protein-Packed – Toss in shredded rotisserie chicken or crumbled chorizo to turn this soup into a hearty, protein-rich meal.
- Portuguese-Style – Incorporate sliced linguica or chouriço sausage for a smoky, garlicky flavor, and stir in a splash of red wine vinegar for a bright finish. Garnish with fresh parsley and serve with crusty bread.
🧊Storing and Freezing Instructions
Storing: Let the crockpot black bean soup with dried beans cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
Freezing:
Pour the cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. For a quicker option, microwave in a bowl in 1-minute intervals, stirring in between.
❓FAQ
Yes, but adjustments are needed. Use about six cans of drained and rinsed black beans, reduce the broth to about 6 cups, and cook on low for 3-4 hours instead of 6-8 hours.
Soaking helps the beans cook more evenly and reduces cooking time, but if you’re short on time, a quick soak method by boiling them for 1-2 minutes and letting them sit for an hour works too.
Yes! Use the sauté function to cook the vegetables, then add the soaked beans and broth. Cook on high pressure for 35 minutes with a natural release for 20 minutes before blending and serving.
Let the soup simmer with the lid off for an additional 20-30 minutes to reduce the liquid naturally, or mash some of the beans with a spoon for a thicker consistency.
The beans should be tender but not mushy, easily smashing with a fork while still holding their shape in the soup.
Yes, cooking on low for 10-12 hours works well and allows the flavors to develop even more. This is a great option if you want to start it in the morning and have it ready by dinnertime.
More Budget Friendly Soup Recipes
- Sausage and Lentil Soup
- Instant Pot Split Pea Soup
- Creamy Potato and Hamburger Soup
- Instant Pot French Onion Soup
Slow Cooker Black Bean Soup with Dried Beans
Equipment
- Slow cooker (6-quart or larger)
- large mixing bowl
- colander
- cutting board
- sharp knife
- Skillet
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring cups and spoons
- Ladle
Ingredients
- 2 pounds Black Beans dried and soaked overnight
- 1 cup White Onion diced
- ½ cup Carrots diced
- ½ cup Celery diced
- 1 clove Garlic minced
- 1 tablespoon Oil avocado or olive oil
- 1 packet Chili Seasoning
- 1 Lime juiced
- 10 cups Broth chicken or vegetable
- Optional Toppings: pico de gallo guacamole, cheese, sour cream, salsa, cilantro
Instructions
- Prepare the black beans: Add the black beans to a large bowl with enough room for them to double in size. Pick out any broken beans or debris to make sure only the best beans go into the soup. Fill the bowl with enough water to fully submerge the beans, allowing them to soak overnight. This step softens the beans and helps them cook evenly. Once soaked, drain and rinse the beans thoroughly in a colander and set them aside.
- Sauté the mirepoix: Chop the onion, carrots, and celery and garlic into uniform pieces for even cooking. Heat the oil in a skillet over medium heat until shimmering. Add the chopped vegetables and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and release their natural flavors. Sprinkle in the chili seasoning and stir well to coat the vegetables evenly, letting the spices bloom for an added depth of flavor.
- Combine ingredients in the slow cooker: Transfer the seasoned vegetable mixture to the slow cooker, then add the rinsed and soaked black beans. Pour in the broth of your choice (vegetable broth for a vegetarian option or chicken broth for a richer flavor). Stir everything together.
- Cook the soup: Cover the slow cooker with the lid and set it to cook on high for 6-8 hours. Stir occasionally to prevent sticking. The soup is ready when the beans are tender and the flavors have come together.
- Blend for texture: Once the soup has finished cooking, use a blender or an immersion blender to blend about one-third of the soup. This step creates a creamy consistency while still leaving some whole beans for texture. Adjust the seasoning with salt and pepper to taste.
- Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as pico de gallo, guacamole, shredded cheese, sour cream, salsa, or fresh cilantro. Serve warm and enjoy this hearty, budget-friendly meal!
Video
Notes
🥓Ways To Customize
- Vegan-Friendly – Stick to vegetable broth and load up on plant-based toppings like avocado, fresh cilantro, and a drizzle of coconut yogurt for a creamy touch without dairy.
- Cuban-Style – Add a bay leaf, a touch of cumin, and a splash of vinegar to infuse classic Cuban flavors. Serve with a side of white rice and plantains.
- Smoky Bacon – Stir in crispy cooked bacon or ham before serving for a smoky, salty bite that pairs perfectly with the hearty black beans.
- Ham Hock Infusion – Simmer the soup with a ham hock for a deep, smoky flavor that slowly releases richness as it cooks. Remove the bone before serving.
- Instant Pot Instructions – To make this in an Instant Pot, sauté the vegetables using the sauté function, then add the soaked black beans, broth, and seasonings. Cook on high pressure for 35 minutes, followed by a natural release for 20 minutes before blending and serving.
- Mexican-Inspired – Stir in a can of fire-roasted tomatoes and garnish with queso fresco and chopped fresh cilantro for a vibrant, Mexican-style twist.
- Creamy – Blend half of the soup with a splash of coconut milk or heavy cream to create a velvety, rich texture while keeping the other half chunky.
- Protein-Packed – Toss in shredded rotisserie chicken or crumbled chorizo to turn this soup into a hearty, protein-rich meal.
- Portuguese-Style – Incorporate sliced linguica or chouriço sausage for a smoky, garlicky flavor, and stir in a splash of red wine vinegar for a bright finish. Garnish with fresh parsley and serve with crusty bread.
High Protein and High Fiber!