Recipe: Slow Cooker Vegetarian Black Bean Soup

updated Feb 3, 2020
Snapshot Cooking
Slow Cooker Black Bean Soup
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Joe Lingeman)

Give black bean soup time to simmer low and slow, deepening and building flavor with every minute, and you’ve got a delicious meal on your hands. That’s why the slow cooker is always my top choice for making this warm, smoky classic. Drop everything in the cooker in the morning and by the end of the day you’ve got a full-flavored broth loaded with soft, tender beans and all the spiced undertones you expect from black bean soup.

(Image credit: Joe Lingeman)

Start with Dried Beans (No Soaking Necessary!)

Like any good drop dinner, this one starts with next to no prep work — meaning you get to skip the time-consuming task of soaking dried beans. An all-day simmer of eight to 10 hours in the slow cooker is ample time to soften the beans, so that by the time you’re setting the table, they’ve reached perfect tenderness.

Slow Cooker Black Bean Soup

Prep time 5 minutes

Cook time 8 hours to 10 hours

Serves 6 to 8

Nutritional Info


  • 1 pound

    dried black beans

  • 1

    medium onion, diced

  • 1

    medium red bell pepper, cored, seeded, and diced

  • 3 cloves

    garlic, minced

  • 6 cups

    low-sodium vegetable broth

  • 1 1/2 tablespoons

    chili powder

  • 1 tablespoon

    ground cumin

  • 2 teaspoons

    kosher salt

  • 2

    bay leaves

  • 1/2 teaspoon

    freshly ground black pepper

Optional toppings:

  • Fresh cilantro leaves and stems

  • Chopped avocado

  • Greek yogurt


  1. Place the black beans, onion, bell pepper, garlic, broth, chili powder, cumin, bay leaves, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

  2. Remove the bay leaves and serve with Greek yogurt, fresh cilantro, or chopped avocado if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.