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Slow-Cooked Black Bean Soup

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings (1-1/2 quarts)


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 teaspoon olive oil
  • 1 cup fresh or frozen corn
  • Dash pepper
  • Minced fresh cilantro


  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours.
  • Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
  • In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Test Kitchen tips
  • This version of black bean soup is thinner than most. It's a first-rate base for different mix-ins like shredded chicken.
  • Experiment with more toppings like salsa, sour cream, hot pepper sauce or lime.
  • Nutrition Facts
    3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

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    Average Rating:
    • SPKorn
      Feb 6, 2020

      Delightful recipe...a hit. I tweaked the recipe: Less liquid, doubled the beans, added chile powder, and used homemade chicken stock: 2 cans (large size) black beans, rinsed and drained. I prefer Bush or Goya 2 medium onion, finely chopped 1 medium sweet red pepper, finely chopped 8 garlic cloves, minced 1 TBS cumin, freshly ground 1 tsp Kosher salt 1 qt chicken broth, /- to thickness desired 1 TBS olive oil Essential: Top with 1 cup frozen corn, pan roasted Dash pepper Topping: Minced fresh cilantro Optional: 1/2 TBS Chile powder Ready in under 1 hour. ¡Buen provecho!

    • amygattuso
      Jul 23, 2019

      Delicious! Love the corn topping!

    • ms11145
      Apr 22, 2019

      This was on my lunch menu and of course, time got away from me. So , my IP to the rescue. I just cooked all of the ingredients , except for the corn for 5 minutes on the soup feature. After 10 minutes of release time, I pureed the mixture and then added the corn. Easy and quick lunch, thanks to the IP. I did add a T. of taco seasoning for additional flavor.