Slow Cooker Black Bean Soup

4.58 from 7 votes

This Slow Cooker Black Bean Soup takes the guesswork out of dried beans. Follow my proven tips, and you’ll end up with beans that are tender, creamy, and full of flavor every time! Its versatility also makes it perfect for healthy meal prep.

Prep Time20

Cook Time8 30

Total Time8 50

Course: Soups and Stews

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

4 cups water
1 pound dried black beans soaked overnight in the refrigerator
1 large onion finely chopped
1 large green bell pepper finely chopped
2 stalks celery finely chopped
8 cloves garlic chopped
3 dried bay leaves
2 tablespoons chili powder without salt
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
2 teaspoons dried epazote optional
1 tablespoon roasted chicken base
Salt and freshly ground black pepper to taste
2 tablespoons cider vinegar
1 package (8-ounce) diced ham or the equivalent, diced
1 can (15-ounce) black beans drained and rinsed
Sliced Fresno chiles or jalapenos
Sliced or diced avocado
Cilantro
Lime wedges

Instructions

Combine the first 11 ingredients in a slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
About half-way through cooking (2-hour mark on High and 4-hour mark on Low), add the roasted chicken base and salt and black pepper to taste.
Working in batches, puree half the soup in a food processor blender. Better yet, use an immersion blender to coarsely puree so you don't have to transfer any of the hot soup.
Add vinegar, ham and canned black beans. Cover and simmer another 30 minutes on High.
Add additional water if the soup is too thick. Season to taste with salt and black pepper.
Serve in bowls garnished with chiles, avocado, and cilantro.

Notes

SUBSTITUTIONS:

If you don’t consume pork, use turkey ham.
Diced sausage (pork, turkey, chicken, or beef) can be used in place of ham.

TIPS:

Soaking beans is optional for this Slow Cooker Black Bean recipe. An advantage to soaking the beans is they'll cook a little faster and it reduces any digestive issues beans can create.
Check for debris or damaged beans, then rinse well to remove dust and surface starch.
There’s plenty of debate, but I’ve found the best results come from seasoning once the beans are about halfway tender—early enough for flavor, late enough to ensure they soften properly.
Keep the lid closed. Every peek releases heat and extends cooking time.
Adjust final salt and add acid (lime or vinegar) only after the beans are fully tender so you can fine-tune the flavor.
Like most soups, black bean soup thickens and tastes better after resting 10–15 minutes.

FREEZER-FRIENDLY:

Place in airtight containers in the desired amounts. Freeze for 1-2 months.
Thaw in the refrigerator or microwave. Reheat on the stovetop or microwave until heated through.

Nutrition