26 March, 2012  |   17 Comments

Vegetarian Slow Cooker Black Bean Soup Recipe

Last week, Jiffer asked for the recipes for some of the foods in our rotation. This black bean soup is loved by grown ups and kids alike.

Other reasons I love this soup:
Slow cooker!

This soup cooks all day when I’m at work. At the end of the day, a quick blend gives us a tasty base for all the fixings.
(Plus, it’s great with tortilla chips.)

I put the ingredients for this soup in a large plastic bag the night before. This way, James can drain the beans and add them to the slow cooker, along with the vegetable-spice mix and the stock before work starts.
(Plus it’s great with cheese quesadillas.)

Slow Cooker Black Bean Soup

1 16 ounce package of dried black beans
1 large onion
5 carrots
3 celery stalks
1 yellow or red bell pepper
3 garlic cloves
1 tablespoon salt
1 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoons ground coriander
2 bay leaves
1 container/32 ounces vegetarian stock
2 cups water

Vegetarian Black Bean Soup ingredients

Sour cream
Hot sauce
Chopped cilantro
Chopped green onions
Chopped tomatoes
Lime wedges for squeezing

The night before: Fill a large bowl with water and empty the package of beans into the water. Drain. Fill the bowl with water again and put the beans back in the bowl. Then let the beans sit overnight.

Also the night before: Chop the onion, peel and chop the carrots. Wash and chop the celery. Wash and chop the bell pepper. Peel and mince the garlic cloves. Put into a large plastic bag.

Vegetarian Black Bean Soup ingredients

I was out of ground cumin. But I had cumin seeds on hand. I toasted and ground them up because that’s just the kind of weirdo I am. (It’s easier to toast and grind than make another trip to the store.)

Toasting cumin seeds

Ground cumin in the coffee grinder

Nora Lea and Dottie did NOT like the smell of roasted ground cumin seeds.

Nora Lea doesn't like the smell of cumin

Add the spices and salt to the plastic bag and keep in the fridge overnight.

The next morning, empty the plastic bag filled with vegetables and spices into the slow cooker, add the vegetable stock.

Drain and rinse the black beans and add to the slow cooker.

Draining black beans

If your mix needs it, add up to two cups of water until it looks a little like this.

Vegetarian Black Bean Soup in the crockpot

I set the slow cooker at six hours on high, but it’s really good for up to 10 hours at low.

Slow cooker set for 6 hours

Before serving, remove the bay leaves and either blend with an immersion blender or scoop into a blender or food processor — until you get to your desired consistency. James likes it chunky, I like it smooth. We meet in the middle.

We serve with cheese quesadillas, tortilla chips and fixins.
As should you.

17 thoughts on “Vegetarian Slow Cooker Black Bean Soup Recipe

  1. 1
    nicole says:

    YUM. I do not yet have a slow cooker, though am very tempted … When I do get one, this will be the first recipe I make. With quesadillas and corn chips on the side.

  2. 2
    jif says:

    Yessssss! Thank you HJ! And once again, a few questions: ok, i do not have a slow cooker but I have a dutch oven (le creuset) and a Römertopf (similar but made of clay) – do you think one of these would work in the oven and if not, what about just a pot on the stove?
    This recipe looks deeeelish, can’t wait to try, especially because Germans cannot do anything remotely south of the border. Btw, if I had an HJ recipe wishlist it would look something like: beef and broccoli, anything Thai and/or with peanut sauce, your seared salmon and oven fries (i can’t ever seem to get mine crispy enough…). Thanks again!!

    • 2.1
      Helen Jane says:

      I’ve heard tell you can use that Le Creuset in the oven. Preheat the oven to 300.

      Heat up about a tablespoon of oil, saute the veggies together and add the beans and the stock and heat the whole mix up to boiling.

      Put the lid on and put in the oven for up to 5 hours.

      I wouldn’t leave the house — like I would with a slow cooker, but the results are about the same.

      And thanks for the requests! Duly noted! Recipes en route!

  3. 3
  4. 4
    Kayla says:

    Making this Thursday night for friends! Thanks for posting it. I’ll let you know how our batch turns out.

  5. 5
    Lindsay says:

    Bookmark added in the folder “Food I Want To Make” 😀

  6. 6

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  7. 7
    Kristen says:

    This is just EXACTLY what I needed. I’ve been on a liquid/soft foods diet (for my jaw, not for weight loss, just to be clear, because there has definitely been no weight loss) for a couple weeks and just found out I have at least a couple more weeks to go, and I was really, really wanting something new. This. Is. It. Thanks!

  8. 8
    Cat Chang says:

    HJ, can you adopt me? I want to eat the food you cook! Hahahaha.

  9. 9
    Jessica says:

    I finally tried this recipe last night and it was AMAZING! Even my husband loved it and he’s not a fan of black beans! Thank you so much for sharing the recipe! 🙂

  10. 10
    Tiffany says:

    This sounds really good and very close to a local resturant’s black bean soup I’ve been wanting to do at home.
    My question however is does this freeze well? It’s just my husband and myself so we won’t eat all within a couple of days. Would love to be able to freeze in portions for use later.
    Either way, can’t wait to try. Thanks

  11. 11
    Lauren Tunnell says:

    It calls for a “package” of black beans. Is that a 1 pound package or a 2 pound package?

  12. 12
    Dee says:

    I followed your recipe with my new Crockpot brand 7 quart slow cooker, and I had a slow cooker taste. Could you please suggest how to get rid of this wierd taste?

  13. 13

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