Crock Pot Black Bean Soup

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This creamy and delicious Crock Pot Black Bean Soup with a Southwestern flair will be something you’re going to eat again and again! It’s vegan, vegetarian and gluten free! If you’re super busy -like me, this slow cooker recipe can be made in the morning before work and be ready for a healthy dinner in the evening. When you add all the ingredients together and cook for a long period of time, it enhances the flavor. The smokiness from the paprika and cumin -really create that unique Southwestern taste. You can top it off with hot sauce, fresh lime juice, tomatoes, avocadoes, green onion, vegan sour cream or some tangy Greek yogurt. You can serve over rice, baked potato or quinoa. You can blend it completely and use as a dip. It’s the perfect low-cal comfort soup!

You will need to soak your beans the day before cooking them in 8- 10 cups of water. The beans will start to swell and this will make your  beans very tender too.  It also helps clean off any debris on the beans. 


  • 16 oz. (1 pound) dry black beans
  • 3 cups vegetable broth or low sodium chicken stock
  • 1 cup water
  • 1 cup yellow onion, diced (medium onion)
  • 2 cloves garlic (minced)
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper

How to make it:

  1. Rinse black beans thoroughly before adding them to large crock pot. Pour in water and chicken stock.
  2. Add the cumin, oregano, smoked paprika, salt and pepper.  Then add the onions and garlic.
  3. Turn the slow cooker on high and plan on cooking for 5 -6 hours.
  4. Ladle out 4 cups of cooked soup and pour into a blender to puree. If you have an immersion blender, ladle out half the soup to puree and then pour back into the pot.
  5. Serve hot with the toppings of your choice.  Serves 4 people.