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Crockpot Black Bean Soup

This hearty black bean soup is made using a slow cooker, allowing dried black beans, spices, and aromatics to simmer into a rich, velvety dish. The final texture is thick and smoky with tender beans, perfect for a comforting meal in a bowl. Topped with fresh herbs or creamy extras, it offers cozy, nourishing goodness with minimal effort.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried black beans rinsed and picked over
  • 4 cups vegetable broth low-sodium preferred
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin toasted for depth if desired
  • 1 teaspoon chili powder adjust to taste
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Skillet
  • Slow Cooker
  • Immersion blender or potato masher
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Rinse the dried black beans under cold water, picking out any debris or broken beans. Set aside.
  2. In a skillet, heat the olive oil over medium heat until shimmering. Add the chopped onion and sauté for 3-5 minutes, until translucent and fragrant, the edges beginning to turn golden.
  3. Transfer the sautéed onions to the slow cooker, then add the rinsed black beans, minced garlic, cumin, chili powder, and pour in the vegetable broth. Stir everything together to combine.
  4. Set the slow cooker to low and cook uncovered for 8 hours. The beans will soften and the mixture will smell smoky and savory as it slowly thickens.
  5. About halfway through, check the beans. If the mixture appears too dry, add a splash more broth, then stir gently to distribute the moisture evenly.
  6. Once cooking is complete, use an immersion blender or potato masher to mash some of the beans directly in the slow cooker. This creates a creamy, hearty texture while leaving some beans whole for texture.
  7. Taste the soup and season with salt and pepper as needed. If the soup is too thick, stir in a little hot broth to loosen it up. Let it rest for a few minutes to allow flavors to meld.
  8. Serve the black bean soup hot, garnished with your favorite toppings like chopped cilantro, sliced avocado, or a dollop of sour cream for added creaminess and freshness.

Notes

For a quicker version, use canned black beans—just rinse and add directly to the slow cooker. Adjust spices to your heat preference, and feel free to add lime juice or hot sauce for extra zing.