Slow Cooker Black Bean Soup – Small Gestures Matter
Slow Cooker black bean soup is loaded with flavor, has the perfect amount of spices, and is packed with nutrients. This vegan recipe is so easy to put together! Simply throw the ingredients into your clay pot and let it do the work. Because it uses canned beans, it can also be made quickly on your stove. Either way, it’s a great choice for a hearty meal on meatless Monday or any busy night of the week.
I tried black bean soup for the first time at Panera Bread 15 years ago. It was love at the first bite! I came up with this recipe several years ago. It has all the flavor of Panera’s without any of the highly processed ingredients.
If you’ve been around for a while, you know that soup and chili are some of my favorite foods. This black bean soup is a perfect combination of the two. It’s creamy with a bit of texture and has the perfect amount of smoky flavor. Not only is it delicious, but it’s loaded with nutrients from all vegetables and black beans.
Black beans have a number of nutrients and health benefits. Studies have shown that eating black beans can protect against heart disease, weight gain, and diabetes. These are just a few of the nutritional benefits of black beans.
- fiber and inflammation-fighting antioxidants
- contain resistant starch that can help keep blood sugar stable
- High protein: 1 cup provides 15 grams of protein
- Excellent source of magnesium, iron and folic acid
– I like to throw things into the slow cooker and let them cook all day because it works well with our schedules. But, if you prefer, you can make this soup pretty quickly on the stove. I have included stove instructions in the recipe below.
Puree – I take out a few ladles of beans and vegetables before pureing the soup. I add them again after mashing. This gives the soup some texture. You can skip this step if you prefer your soup to be completely soft.
I love using an immersion blender to puree my soups. I have this Kitchen Aid one from Walmart. You can use a food processor or blender if you don’t have an immersion blender.
Toppings – Adding ingredients is a must! My favorites are avocado, cilantro, red or green onion and a splash of fresh lemon juice. Queso fresco, fresh jalapeño and/or sour cream are also delicious!
Freezer Friendly – Duplicate the recipe and freeze a little for later. I like to freeze soup in individual portions for lunches.
This soup is super easy to prepare, nutritious and tastes amazing! I’d say better than Panera’s, but I can be a bit biased! 😉 If you make this recipe, please let me know. You can leave a comment and/or rating below, and be sure to tag me on Instagram. I love hearing from you!
Here are some of my other soup recipes you can enjoy.
Slow cooker Creamy potato cauliflower soup Vegetarian French onion soup Slow cooker
broccoli soup – Instant Pot
Slow cooker fire Roasted tomato and vegetable soup