Slow Cooker Vegetarian Black Bean Soup Recipe

Introduction

This slow cooker vegetarian black bean soup is a comforting, hearty meal perfect for chilly days. Packed with spices and fresh vegetables, it’s an easy recipe that fills your kitchen with wonderful aromas and delivers rich flavor with minimal effort.

Ingredients

• 1 pound dried black beans
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• Optional toppings: fresh cilantro leaves and stems, chopped avocado, Greek yogurt

Instructions

1. Step 1: Place the black beans, diced onion, diced red bell pepper, minced garlic, vegetable broth, chili powder, cumin, kosher salt, bay leaves, and black pepper into a 6-quart or larger slow cooker. Stir everything to combine well.
2. Step 2: Cover the slow cooker and cook on the LOW setting for 8 to 10 hours, until the beans are tender and the flavors have melded together.
3. Step 3: Remove the bay leaves before serving. Ladle the soup into bowls and add your choice of optional toppings such as Greek yogurt, fresh cilantro, or chopped avocado for extra creaminess and brightness.

Tips & Variations

• For a quicker version, use canned black beans. Add them during the last hour of cooking just to heat through and blend flavors.
• Add a diced jalapeño or some smoked paprika for a smoky, spicy kick.
• Use homemade or store-bought vegetable broth depending on your preference for depth of flavor.
• For a thicker soup, mash some of the beans with a spoon before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the dried black beans before cooking?

Soaking is optional with slow cookers since the long cooking time softens the beans thoroughly, but soaking for a few hours can reduce cooking time slightly and improve digestion.

Can I make this soup spicy?

Yes! Add chopped fresh jalapeños or a pinch of cayenne pepper along with the spices for extra heat, adjusting to your taste.

Slow Cooker Vegetarian Black Bean Soup Recipe

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★★★★★

4.9 from 143 reviews

This Slow Cooker Vegetarian Black Bean Soup is a hearty, flavorful, and nutritious dish perfect for a cozy meal. Made with dried black beans, fresh vegetables, and a blend of spices, it requires minimal prep and cooks slowly to develop rich, deep flavors. Topped with optional fresh cilantro, avocado, or Greek yogurt, it’s a satisfying and healthy vegetarian soup suitable for various diets.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 8 to 10 hours
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound dried black beans
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper

Optional Toppings

• Fresh cilantro leaves and stems
• Chopped avocado
• Greek yogurt

Instructions

1. Combine Ingredients: Place the black beans, diced onion, diced red bell pepper, minced garlic, low-sodium vegetable broth, chili powder, ground cumin, bay leaves, kosher salt, and freshly ground black pepper into a 6-quart or larger slow cooker. Stir everything together until evenly mixed.
2. Slow Cook the Soup: Cover the slow cooker with the lid and cook on the LOW setting for 8 to 10 hours, or until the beans are tender and the flavors are well developed. Do not remove the lid during cooking to maintain the heat and moisture.
3. Finish and Serve: Once the beans are tender, carefully remove the bay leaves from the soup. Ladle the soup into bowls and serve with your choice of optional toppings such as Greek yogurt, fresh cilantro, or chopped avocado for added freshness and creaminess.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months to preserve freshness and flavor.
• Soaking Beans: For quicker cooking, you can soak the dried black beans overnight and reduce cooking time to about 4-6 hours on LOW.
• Spice Level: Adjust chili powder to taste for desired heat level.
• Vegetable Broth: Use low-sodium broth to control the salt content in the soup.

Keywords: slow cooker black bean soup, vegetarian black bean soup, slow cooker soup, healthy vegetarian soup, black bean recipe