This spicy slow cooker black bean soup is the perfect fix-it-and-forget-it meal! Made with dry black beans, chipotle chili peppers, and a handful of pantry staples, this recipe requires just 10 minutes of active time to make.
As much as I love making stovetop vegan black bean soup, these days I find myself leaning toward slow cooker black bean soup instead.
It's just so convenient to throw a bunch of ingredients in a pot and come back 6 hours later to a perfectly tender soup!
Like the stovetop version of this recipe, this is a spicy black bean soup. It uses chipotle chili peppers, adobo sauce, and jalapenos to add a touch of heat. But it's easy to make this a less spicy soup by simply omitting or adjusting those ingredients.
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Why this recipe works
- Perfect texture: Slow cooking black beans results in uniformly tender beans. Dry black beans also soak up the flavor of the soup, which is a major bonus!
- Flavors: Gently spicy, smoky, and filled with rich flavor. The flavors here feel similar to Cuban black beans.
- Tried & true: This is one of the first recipes that I made in my slow cooker in college. It's the ultimate college recipe because it's budget-friendly and very convenient.
- Versatile: I also include instructions for Instant Pot black bean soup here, which is the quickest way to make black bean soup with dry beans.
Ingredients
- Chipotles in adobo sauce add depth, smokiness, and spice. This soup uses both the chipotle peppers and some of the adobo sauce. Find a small can of these in the International aisle at most grocery stores.
- Smoked paprika provides a light smoky flavor. If smoked paprika isn't available, an equal amount of regular paprika also works.
- Cumin and chili powder: Adds depth and flavor.
- Black beans: Dry black beans are the star of the show. Make sure to rinse and sort the beans before adding them to the slow cooker.
- Sweet corn: I use frozen sweet corn, but canned sweet corn also works here. Just make sure to drain it first. Fresh sweet corn also works.
- Red bell pepper: Substitute with orange or yellow as needed. Green works but is less sweet.
- Yellow onion: Red onion and white onion also work.
Step-by-step instructions
- Add all ingredients, except for the vegetable broth, to the slow cooker. Stir to combine. I recommend doing this because it evenly distributes the spices, whereas spices might clump up if added directly to vegetable broth.
- Stir in the vegetable broth.
- Cover with the Crockpot lid and cook on high for 7 to 8 hours, or until the black beans are completely softened.
- Once the black beans are very soft, use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time, as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
Should the beans be soaked first?
I do not soak the dry black beans before making slow cooker black bean soup. An earlier version of this recipe used black beans soaked overnight (or for at least 6 hours), but I don't find this step necessary as it only takes about an hour off of cooking time in the slow cooker.
Cassidy's tips
- Topping ideas: This black bean soup is flavorful on its own, but no good soup is complete without toppings. My favorites are diced jalapeño peppers or hot sauce, Greek yogurt or vegan sour cream, cilantro, corn for extra crunch, diced avocado
- Soup texture: I like to use an immersion blender to blend about half of the black bean soup. This adds a lot to the texture and really disperses the flavors into every bite! Alternatively, add half of the soup to a blender and blend until mostly smooth. Be careful to stop and vent the soup while blending to keep pressure from building up.
- Cook time: Slow cooker black bean soup takes at least 6 hours on high to make, but I recommend cooking 7 to 8 hours to ensure the black beans are extremely tender.
- Spice level: I like to use 1-2 large chili peppers and one jalapeño, which makes a pretty spicy soup. You can omit the raw jalapeño for a less spicy result.
- You can freeze leftover chipotle peppers in adobo sauce or use them in this instant pot chipotle corn chowder or in bean burritos with chipotle aioli.
FAQ
I don't recommend using canned black beans in this slow cooker recipe because the liquid amounts and the cook time are tested for dry beans. Canned black beans cook much more quickly and do not require extra liquid to cook.
You can immersion blend half of the soup for a thicker consistency. If it's still not thick enough you blend in a drained can of black beans.
Yes, the black bean soup can be slow cooked on low instead of high heat. It will take 8 to 10 hours to cook the soup instead of 6 to 8. Low heat just means that the soup takes longer to reach a simmer.
Yes, here's how: Place all ingredients in a 6-quart or larger Instant Pot. Close the lid and adjust the vent to "sealing". Cook the soup on high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually.
Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender and carefully puree.
Storage tips
- Storage: For best quality, keep refrigerated in a closed container for 3 to 4 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
- Reheating: Quickly reheat individual portions in the microwave. To reheat on the stove top, place in a sauce pot over medium heat. Stir occasionally, until gently simmering, about 6 to 8 minutes.
- How to freeze: Black bean soup freezes well for up to 3 months. Let the soup cool to room temp before transferring to freezer-safe containers or quart-sized mason jars. Leave at least half an inch of space at the top of each container.
- Reheating from frozen: Let thaw overnight in the fridge when ready to use. Reheat completely on the stove or in the microwave.
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Slow Cooker Black Bean Soup
Ingredients
- 1 pound dry black beans see note #1
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 small jalapeño minced
- 1 cup frozen corn canned corn also works
- 1 chipotle chili pepper diced, see note #2
- 1 tablespoon adobo sauce from can of chipotle peppers
- 3 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- 6 cups vegetable broth
- 1 small lime juiced
- fresh chopped cilantro for serving
Instructions
- Rinse and sort the black beans, removing any pebbles or debris.
- To a 4-quart or larger slow cooker add the rinsed black beans, onion, bell pepper, jalapeno, frozen corn, chipotle pepper, adobo sauce, garlic, cumin, chili powder, smoked paprika, and salt. Stir well to combine.
- Stir in the vegetable broth. Put the slow cooker lid in place. Adjust heat to "high" and cook for 6 to 8 hours, or under the beans are very tender.
- Once the beans are very soft, use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender. If using a blender, blend the soup in batches. Be careful to not fill more than half the blender at a time, as the hot soup can build up pressure. Return the pureed soup to the crock pot.
- Stir in the lime juice and serve garnished with fresh cilantro. Enjoy!
Video
Notes
- Soaking black beans: The black beans do not need to be soaked before adding them to the slow cooker. However, if you prefer soaking beans (it can make them easier to digest), the instructions will remain the same but the soup will cook a little more quickly.
- Chipotle chili peppers: Choose one small can of chipotle chili peppers canned in adobo sauce. Add more or less of the peppers and adobo sauce per spice preferences. This soup is gently spicy as-is.
- Leftovers and reheating: Keep refrigerated in a closed container for 3-4 days for best quality. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
- Freezing: This freezes well for up to 3 months. Let the soup cool to room temp before transferring to freezer-safe containers. Leave at least half an inch of space at the top of each container.
Sarah says
Hello. I am not seeing the Instant Pot instructions that you say are included. I am wondering how long I should cook in the Instant Pot. Thanks.
Cassidy Reeser, MS, RD says
It is under the FAQ section in the body of the post, here you go: Place all ingredients in a 6-quart or larger Instant Pot. Close the lid and adjust the vent to "sealing". Cook the soup on high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually. Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender and carefully puree.
Enjoy! 🙂
Kathy says
This recipe is the best. I am not a vegetarian but I am trying to incorporate more plant based proteins for health and cost reasons. This is one yummy way to use a bag of beans and other staples from the food shelf
Cassidy Reeser, MS, RD says
I love to hear that! It's hard to beat the affordability of dry beans. Thanks for the review!
Rosanne says
Thank you for the delicious recipe! I made this recipe as is minus the oil and I used an instant pot. Perfection.
Cassidy Reeser, MS, RD says
Perfect! Thanks so much for the review.
Lisa Corbett says
This soup has become a staple. My freezer is never without it in case I need some delicious nutrition in a hurry. ❤❤❤
Cassidy Reeser, RDN, LD says
Awesome, that’s so great to hear!
Callie says
What size instant pot did you use? Could I double the recipe in an 8qt?
Cassidy Reeser, RDN, LD says
Hi Callie, I use a 6 qt Instant Pot. I think you should be able to double this recipe in an 8 qt, just make sure to not go past the maximum fill line. Hope you enjoy!