Slow Cooker Black Bean Soup with Dried Beans -

black bean soup in a small blue crock with pico de gallo on top

5 from 1 vote

Slow Cooker Black Bean Soup with Dried Beans

This Slow Cooker Black Bean Soup is a budget-friendly, protein-packed meal that’s perfect for feeding a crowd. Made with dried black beans, fresh vegetables, and a flavorful blend of seasonings, it’s an easy, hands-off recipe that’s both nutritious and satisfying for just $10 or less!

Prep Time10

Cook Time8

Soaking Time8

Course: Soup, Soups & Stews

Cuisine: American, Latin American

Keyword: black bean soup from scratch, crockpot black bean soup, crockpot black bean soup with dried beans, dried black beans recipe, easy black bean soup, healthy black bean soup, high protein fiber rich soup, slow cooker black bean soup, slow cooker black bean soup with dried beans, vegetarian black bean soup

Servings: servings

Calories: 156kcal

Author: Valerie Skinner

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.

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