Crockpot Black Bean Soup
This Crockpot Black Bean Soup is cozy, hearty, and super easy. Perfect for busy moms with teenagers or anyone looking for a filling, healthy meal that basically cooks itself. Packed with black beans, vegetables, and spices, it is a family favorite that even picky eaters will enjoy.
Servings 8 bowls
Ingredients
- 2 cans black beans , drained and rinsed or 3 cups cooked black beans
- 1 can diced tomatoes
- 1 cup onion chopped
- 2 cloves garlic , minced
- 1 cup bell pepper any color chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable or chicken broth
- Salt to taste
- Black pepper to taste
Optional toppings:
- sour cream, avocado, cilantro, shredded cheese
Instructions
- Chop the onion, bell pepper, and garlic. You can add carrots or celery if you have them.
- Add black beans, tomatoes, and veggies to the Crockpot. Sprinkle in cumin and chili powder. Pour the broth over everything and stir gently.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. The house will smell amazing while it simmers.
- For a creamier soup, use an immersion blender for a few pulses or blend half of the soup and mix it back in.
- Taste and adjust salt, pepper, or spices as needed.
- Serve hot with toppings like avocado, cheese, or sour cream. Let everyone add their own if you want a fun family meal.
Notes
Tips
- Chop veggies and prep spices ahead of time for quicker assembly.
- Soup tastes even better the next day, making it perfect for leftovers.
- Freeze individual portions for quick lunches or dinners later.
- Add a splash of broth or water while reheating if the soup thickens too much.
- Keep toppings separate until serving to stay fresh.
Variations
- Spicy Version: Add jalapeños or cayenne for some heat.
- Vegetable Boost: Add corn, zucchini, or carrots for extra nutrients.
- Creamy Version: Blend part of the soup for a richer texture.
- Vegetarian Version: Use vegetable broth instead of chicken broth.
- Meal Prep Friendly: Double the recipe and freeze portions for later.