Slow Cooker Black Bean Soup

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This recipe for slow cooker black bean soup is perfect for a winter's day dinner. Black beans are simmered all day with garlic, shallots, tomatoes, and seasonings.
You’re busy. It’s cold. And you still need to eat.

Slow cookers are a fabulous tool for making dinnertime easier on busy days and recipes like this Slow Cooker Black Bean Soup are fabulous since the prep time is quick and the slow cooker takes care of the rest. It doesn’t get easier. And, heck, on a cold day, having a bone-warming meal from the slow cooker is a dinnertime blessing. This Slow Cooker Black Bean Soup isn’t spicy (though you could certainly add some heat before cooking if you wanted to!), but it’s filling and flavorful. Black beans are simmered all day with garlic, shallots, tomatoes, and seasonings.

>>Slow Cooker Creamy Onion Soup with Kale

It’s fabulous served with rice and topped with something cool like avocado or sour cream. Ready to dig in?

Slow Cooker Black Bean Soup

Serves 4

  • 2 cups dried black beans, soaked overnight
  • 6 cups water
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 2 tablespoon lime juice
  • 2 tablespoon chopped fresh oregano
  • Salt and pepper, to taste

  1. Start with the beans. After soaking them overnight, drain the black beans thoroughly, then rinse them under a stream of cold water; add them to the slow cooker and stir in the water.
  2. Next, add the garlic, shallots, tomatoes, cumin, lime juice, oregano, and parsley to the slow cooker; stir well to combine.
  3. Now it’s time to start cooking. Cover the slow cooker and turn the heat on low; cook for 10 to 12 hours until the black beans are tender; season with salt and pepper, to taste, before serving.
  4. To serve: This soup is fabulous served over rice. For extra fiber, choose brown rice. Also, consider topping it with any of the following: chopped jalapeño peppers, chopped avocado, a dollop of sour cream, or chopped scallions.

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