Slow Cooker Black Bean Soup is healthy vegetarian black bean soup made with dried black beans, and cooked in the slow cooker! It’s a delicious easy and hearty weeknight dinner and is delicious topped with fresh cilantro, Greek yogurt, and served with tortilla chips!
It’s been painfully cold here in Minnesota for the last week, and that means we’ve been eating one thing – lots and lots of soup! I made our favorite Chicken Noodle Soup last week, my Slow Cooker Chicken and Dumplings a couple of days ago, and now my staple Slow Cooker Black Bean Soup!
This vegetarian black bean soup is such an easy soup that is appealing to our entire family. My boys aren’t the biggest fans of chicken, so they were happy when I served them this soup for the lack of chicken to work around, and I love having this meatless option.
This black bean soup uses dried beans instead of canned beans. Since the beans are the star of the show, it’s worth the extra effort of soaking them overnight! Along with tasting better, dried beans are also more nutritionally dense, with more fiber, protein, iron, potassium, and magnesium than their canned counterparts. And while I wouldn’t say either are expensive, dried beans are more economical.
Since nothing makes me crave soup more than cold weather, it seemed fitting to make soup this weekend. This soup definitely did the job of warming me up. This vegetarian soup is full of flavor, is packed with nutrition, and if you like things spicy, you can increase the spiciness to your liking with the peppers and spices. I also used an immersion blender to puree a little of the soup, making it a bit thicker, but still keeping most of the beans. I topped mine with plain Greek yogurt, and I think avocado slices and tortilla strips would work well, too!
Yes. You can substitute the dried beans for four cans of canned black beans. I really do love dried beans, as their texture is just so much heartier than canned, but canned beans will absolutely work.
As spicy as you want it! If you like spicy, add two jalapeños instead of one and add the cayenne pepper. I keep it on the mild side because I’m not huge fan of spicy and I serve this to my kids.
Definitely! I like to use my immersion blender to puree part of the soup and keep it a little chunky, too. But you can skip that step, or puree it completely. It’s totally up to you!