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Slow Cooker Black Bean Soup

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Slow Cooker Black Bean Soup -- let your crock pot do the work with this delicious vegetarian soup |

Happy Monday, friends!

At the time this post goes live, I will be on the final stretch of a 13-hour road trip heading off the grid into the Smokey Mountains for a week of cabin life. I can’t say that I’m super-looking forward to the 13 hours. But after four back-to-back trips this month, I am soooooo looking forward to arriving in the land of no wifi, switching off my screens, heading out into the sunshine for some long hikes, coming home to cook some leisurely (and photo-free!) meals, cozying up with in the evenings with slippers and some good books, and spending lots of time with this guy after being apart for nearly three weeks.

Can’t. Wait. :)

So I may be happily out of touch for awhile. But of course, I wanted to leave you with a few recipes while I’m gone. The first is a crock pot version of one of my all-time vegetarian comfort meals, which always seems to perfectly hit the spot this time of year. It’s incredibly simple to make, packed with protein and healthy ingredients, naturally vegetarian, vegan, and gluten-free, and it is wonderfully comforting and delicious.

It’s my Slow Cooker Black Bean Soup.

Slow Cooker Black Bean Soup -- let your crock pot do the work with this delicious vegetarian soup |

Most people just think of black bean soup as a big bowl of brown mush. But lest we ever forget, there’s usual a rainbow of fresh ingredients that go into it. The usual suspects are present — onions, carrots and lots of garlic. But I’m also a big fan of adding chopped red peppers (or a jar of roasted red peppers) to the mix, as well as some fresh jalapeno for a little heat.
Slow Cooker Black Bean Soup -- let your crock pot do the work with this delicious vegetarian soup |

Once the Crock Pot does its work and cooks everything until tender, you have the option of either:

  • serving the soup as-is (brothy and chunky)
  • pureeing the soup completely (uber-thick and smooth)
  • or — my favorite — pureeing about half of the soup so that it’s thick and smooth but still a little chunky

Totally up to you. If you with the second or third options, you can either puree part (or all) of the soup with an immersion blender. Or you can transfer it in small batches to a blender or food processor, and puree until smooth. (Always be careful blending hot liquids, though, since they will expand in the process. I recommend pureeing in small batches, never letting your blender or food processor be more than halfway-filled.)

Slow Cooker Black Bean Soup -- let your crock pot do the work with this delicious vegetarian soup |

Then once the soup is blended (or not) to perfection, dish it up! I love just topping mine with some simple fresh cilantro and avocado, but a dollop of sour cream, some chopped red onions, a sprinkling of crushed tortilla chips, or any other toppings would also be tasty. Whatever sounds good to you sounds good to me. :)

Have a great week, everyone!

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Slow Cooker Black Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 6 -8 servings 1x


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.


  • 1 large white or yellow onion, chopped
  • 2 red bell peppers, cored and chopped
  • 2 carrots, chopped
  • 5 cloves garlic, minced
  • 12 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)


  1. 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:

  1. serve the soup as-is (brothy and chunky)
  2. use a blender or food-processor to puree the soup completely (uber-thick and smooth)
  3. 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)
  4. 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.

Slow Cooker Black Bean Soup -- let your crock pot do the work with this delicious vegetarian soup |

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124 comments on “Slow Cooker Black Bean Soup”

  1. Black bean soup is one of my favorites!  This looks perfect in every way!!  I like mine chunky/stewy like!

  2. This soup looks so good!  I love a good slow cooker recipe for Fall days!

  3. Yum! This sounds delicious. Definitely going to have to add this to the rotation as the weather cools down. 

    Josh | The Kentucky Gent

  4. Sounds delicious! I will have to give this soup a try. I love pureeing half of the soup and leaving half of it chunky. Hope you have fun on your trip! :)

  5. What a beautiful looking and sounding soup! Perfect for this time of year :)

    Happy Blogging!

  6. This looks healthy and delicious! But can I try this with red kidney beans?

  7. MM sounds fall delish! Thanks.

  8. This looks SO good Ali! Thanks for sharing and as always your pictures are stellar. Can’t wait to try this one!

  9. Oh this looks so sumptuous.. I can imagine that the broth of the soup got so nice and decadent as the vegetables broke down. Must try this one soon! :-)

  10. If I wanted to make this with dry beans instead, would I use the same amount of cooking time?  I’m assuming I would soak them overnight before cooking?

    • Sure, you could use dried beans. But they’ll need to be soaked overnight, and then will probably need at least an extra 2-3 hours in the crock pot. And I would also add in an extra 1 cup of stock.

  11. Made it! Well, sort of….

  12. Mmmmm…Black bean soup makes me feel like fall. I definitely think it’s best half-pureed; I half-puree almost all my soups!

  13. I am a HUGE fan of black bean soup – HUGE!! I made this soup on Friday (prepped all ingredients the night before, and just pulled it out of the fridge in the morning), and it is getting tastier and tastier everyday! Had it again for lunch today, and I couldn’t get enough – added avocado and a dollop of greek yogurt on top – YUM! I omitted the jalepeno, and only did a quarter of the cayenne called for and it is still plenty spicy for me. This will for sure be on heavy rotation at our house for many years to come, thank you for sharing the recipe. 

  14. If you are pureeing half the soup, do you put half in a bowl, blend it, then add it back in with the chunky soup?

  15. This was delicious for soup Monday at our house. Served with diced avocado, tortilla chips, grated Monterey Jack cheese, lime wedges, sour cream and chopped cilantro, along with some good bread for a wonderful dinner. Thank you!

  16. On the menu this week, along with several of your other recipes. I cook once, freeze and have great dishes to look forward to! Thanks so much!

  17. Making this right now as I type can’t wait to eat this ! I always score on all of your vegan friendly recipes they’re always filled with so much flavor ! 

    • Yay, we hope you love it Simone! Thanks for your sweet words as well, we’re glad you enjoy the vegan recipes on the site! :)

  18. Could you put in some lean ground beef and less liquid to make it more like chili?  Sorry if that’s a silly question, I’m new to soups lol

    • You totally could, and that’s not a silly question at all! We would just brown it separately first, then add it to the soup later. We hope you enjoy this! :)

  19. this soup was GREAT!!! and happy it made a lot, cuz we will be craving it again tomorrow :) i subbed one can of pinto beans for the black, and omitted one red pepper. followed the quick cook instruction on high for 3 hours and it was perfect!! made a cashew crema- to swirl on top. incredibly good!! i will keep this recipe as my favorite black bean soup. not only is it super easy, it makes the house smell amazing all afternoon… thanks for this one :) DELISH!!

  20. Can I use dry beans instead of canned beans?

    • Hi Silvia! We think you could use dried black beans for this, just make sure you soak them for 6-8 hours, or overnight first. We hope you enjoy!

  21. Terrific, terrific, terrific looking soup!!  Do you have the nutrtional analysis by any chance?  It would’ be  o helpful as I have to carb count for insulin dose.  Thanks!!

    • Thanks Lori, we’re so happy you enjoy this! Unfortunately though, we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  22. Oh my goodness! Prepped last night and cooked today-so delicious!! Thanks for this wonderful and healthy recipe!

  23. I made this for dinner tonight for the family as I love a good black bean soup.  I only tweaked one item and that was to only use 3/4 of one jalapeno pepper as I thought a whole one (or two!) would be too much heat for my young daughters.  We LOVED it!  Thanks for a great new recipe to add into our rotation.

  24. I am making this soup today. It’s really could here in Utah and I just don’t feel like spending too much time in the kitchen cooking. The only difference is that I am cooking the bean first (dry beans). Thanks for this amazing recipe.

  25. It is so delicious!! I tried it!!

  26. Hi! I love your website! I just made this soup last night. Halved the recipe and it’s fantastic! Super simple, but tasty. Thank you for taking the time out to share your recipes. I’m a newbie cook, so I really appreciate what you do. :)

    • Hi Leah, thanks for your sweet words – we’re happy you’re enjoying the blog, and that you liked the soup! :D

  27. Slow Cooker Black bean Soup looks good. I am not fond of peppers so if I added tomatoes, would it come out ok?

  28. Snowed in and had the ingredients on hand…in the crockpot now. Smells amazing. Cannot wait to eat this later. 

  29. I just made this so delicious. I put it in the pressure cooker for 15 mins with 7 cups of liquid, added extra chili, and smoked paprika/smoked salt.  I cooked it for a bit too long the carrots don’t have any bit left but it still delicious. I used some beans I already had cooked and beans I soaked. 

  30. Just made this delicious. 
    I pressure cooked with 7 cups of liquid for 15 mins which was too long. I added smoked salt  smoked paprika and sweet potatoes. I puréed a few cups of it but left it really chunky. Will definitely make again

  31. I love everything in this recipe.  Is there a way to do a version on the stove top to save time?

    • Thanks Kiva, we’re glad to hear that! And sure, here is what we’d recommend:

      Start out by sautéing your veggies in some olive oil (start the onions by themselves first, if you like them browner). Sauté for about 5-10 min, then add your garlic and sauté for about 2 more min. Add all of your spices and stir to combine everything well. Then turn up the heat and gradually add in your stock. Add your beans. Bring everything to a boil, then reduce to a simmer, and simmer for about 30 min (you can simmer longer if you want a thicker soup), it all depends on your preference.

      We hope this helps, and that you enjoy! :)

  32. I chose to puree the soup and it was amazing. I’ll be keeping this recipe handy. Thank you!

  33. I made this last night and it turned out absolutely delicious! I wouldn’t change a thing!!

  34. Can’t wait! This is going in the crockpot in the AM for tomorrow’s dinner… It’s Ash Wednesday.  Maybe this will be the soup to carry me through Lent :) 

  35. I don’t normally comment on recipe posts and blogs, but I made this soup yesterday, and it was fantastic, I have made several other black bean soups before, but this is now my only one. I adjusted one or two things based on what I had on hand and I like my soup…more soupy so I blended longer, topped with cheddar cheese and avocado. It was delicious! Thank you for this recipe.

    • Thank you for sharing with us Lyn! We’re so glad to hear you enjoyed this! :)

  36. I made this for a church soup supper and everyone really liked it.  Our power went out a couple of hours into cooking so I had to move it to the gas stovetop, but it still cooked perfectly.  I added an extra can of beans and I only used 1 tsp of sea salt.  I used an immersion blender to partially puree it.  Served with fresh cilantro, shredded cheese and chopped avocado.  Will definitely make it again!

  37. It looks so delicious ..!! Prepared yesterday .. Cooked today..!! Thank you for sharing this recipe. Looking forward for more health recipe.

  38. This soup turned out to be a little more watery than I expected. I blended half of it because I wanted some of it to be chunky. It also ended up being extremely spicy. Not to mention my hands burned for over 12 hours after cutting up the jalapeños. I had an expectation in mind and didn’t quite get it. Good attempt though. I will look for something a little heartier next time. Thanks for sharing anyway. 

  39. This is the best black bean soup I’ve ever had! Perfect level of saltiness and heat from the jalapeno. We blended it about halfway for the combo of creaminess and texture. Thank you!

  40. This soup looks so beautiful. I don’t know if I’d want to eat it or just sit there and look at it all night. I’d like to make a batch with chicken broth rather than vegetable. I know that would negate the vegan/vegetarian aspect but i always think chicken broth packs so much more flavor. Plus, i always make my own bone broth in the slow cooker when we’re having chicken for dinner then freeze it for soups, stews, and sauces. 
    There are quite a few tips on here that I hadn’t thought of myself. It’s nice to be able to add some new life to an old favorite that might get kind of tired after a while. 

    • Thanks for your sweet words, Gwen! :) We think this would be delicious with chicken broth, especially if it’s homemade (nothing like homemade stock/broth)! :) Anyway, we hope you enjoy!

  41. Hi! Can we make this if we don’t have a slow cooker?!

    Thank you!

    • Hi Rabia! Yes, of course! Sauté your carrots in some oil (olive, canola/whatever oil you like), in a large pot/dutch oven over medium heat, until softened. Then add all of your peppers and onion, and sauté for about 5-10 more min. Then add your garlic and all of your seasonings, and sauté for another minute. Pour in the stock and the beans and increase the heat so everything comes to a boil. Then reduce to a simmer (on low) and cook for at least 30 minutes, and up to an hour. (Follow the steps in number 2 depending on your preference of consistency). We hope this helps, and that you enjoy!

  42. This was delicious. I like it smooth so after I purred it I added another small can of rinsed black beans. I cooked on high for 4 hrs and it really was perfection. Thanks so much!!

  43. Currently cooking in the crockpot. I prepped everything last night. Omitted the jalapeño and used only a dash of cayenne due to having a little one. I could not find a good vegetable broth at my local store – with thanksgiving being right around the corner, a lot is sold out! So I used beef broth. I found tenderloin on clearance, which I added chunks to my soup. (I also discovered filet mignon comes from tenderloin, no wonder it was so tender when I cut into it!) Cannot wait to try it tonight. I decided to use the low setting for 8hrs. Do you think the meat will cook well at this setting? I’ll come back to comment once we taste it :) thanks for sharing the recipe.

    • Thanks for sharing with us, Sarah — we hope you enjoyed everything! And yes, the meat should have cooked thoroughly after 8 hours on low.

  44. Hey! This recipe looks so amazing. I think I may try it tomorrow, but I am concerned about the difference in our crock pot sizes… I am guessing you are using a large crock pop in this recipe and I own a smaller one, so would I half everything in the recipe? Thanks again! 

    • Thanks, Christina — we hope you enjoy it! We used a 6-qt slow cooker for this. If you have a 4-qt, we’d cut the recipe in half. We hope this helps!

  45. Can I use dried black beans for this recipe? 


  46. By the third spoonful I knew that this person is a real cook, as it has a distinctive flavor that’s very pleasurable. I just eat for health, but this tastes great too.

    I would just note for others that “Prep time: 10 mins” seems HIGHLY optimistic…it takes me longer than that to mince five cloves of garlic. I’m a lonely bachelor and not a great cook, and not an experienced cook, but the prep time took me at least forty minutes and I’d say if you can do it in half that time you’d be working very fast. HOWEVER it’s worth it as the soup is delicious and will last me many days. I made the recipe with half the amount of cumin and I omitted the jalapenos. This was my first visit to this site but I will be looking for other recipes here.

  47. Just made this soup exactly as written other than the cumin (I ran out). I “half blended it” –
    it is awesome! Great easy “set it and forget it” recipe. Thank you!

  48. Could you tell me how to adapt this recipe to use dried black beans? Do I have to soak/cook them before putting them in the slow cooker? Thank you!

    • Hi Katherine! Yes, you’ll need to soak them the night before, but no need to cook them before putting them in the slow cooker. We hope you enjoy!

  49. Hi there, 
    I made the soup cutting in half the measurements for Cayenne and jalapeno and it’s still too hot for me to enjoy. It hasn’t cooked yet but I’m wondering how to cool it down at this point. Next time I won’t add the hot ingredients. Thanks!

    • Hi Laurie! We’re sorry you found this too spicy. We would try adding a little lime juice and or milk to this to tone it down (that should help)!

  50. I’ve had my eye on this for months and I just made it! Absolutely delicious! Good thinking about putting half in the blender. Perfect consistency and as healthy as can be! Thanks for another great recipe!!! :)