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Spicy Slow Cooker Black Bean Soup

Spicy slow cooker black bean soup… say that five times fast! Ironically, this soup is so easy, it’s probably harder to say than it is to make. I’ve recently hopped onto the slow cooker bandwagon (yep, late as always! I got this Crock Pot). It’s really quite a glorious contraption – you can make a big ole’ mess of food without actually having to … cook! Since trying Budget Bytes‘s version, I’ve adapted and put my own touches over half a dozen batches, and it hasn’t disappointed yet.

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup – garnish with a lime, yogurt or chips!

This soup is incredibly rich and creamy – which is amazing considering there is no fat or dairy in it! The hours of slow cooking and the mix of spices really add a deep flavor – not to mention the smell that will waft through your house or apartment while it’s cooking! Add a dollop of yogurt or sour cream if you like, or just dig in! This soup also freezes and thaws out perfectly without any loss of flavor or texture.

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup – add a dollop of yogurt or sour cream, grab some crackers and dig in!

Not only in this slow cooker black bean soup tasty and filling, but it’s exceptionally nutritious – low in calories, with zero fat but a ton of fiber and protein. So fire up your slow cooker and make yourself a great meal!

Spicy Slow Cooker Black Bean Soup
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1.5 cups
  • Calories: 210
  • Fat: 0
  • Saturated fat: 0
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 62
  • Sugar: 11
  • Sodium: 955
  • Fiber: 17
  • Protein: 19
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
This no fat, low cal, high protein and fiber slow cooker black bean soup is super easy to make and super delicious. Let the slow cooker do the work!
Ingredients
  • 1 lb dried black beans, soaked in water over night or at least 4 hours
  • 1 cup chunky salsa
  • 4 cups unsalted vegetable stock
  • 4-6 medium carrots, diced
  • 1 medium onion, diced
  • 2-3 cloves of garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon espelette pepper powder or chili powder
  • Salt and Pepper to taste
Instructions
  1. Rinse your soaked beans off and pick out any debris.
  2. Add the beans, carrots, onion and garlic to your slow cooker.
  3. Pour in the vegetable stock, the salsa and 2 cups of water.
  4. Add all your spices and give it a big stir.
  5. Cook on high for 6.5-7 hours - the beans will be very soft.
  6. Using an immersion blender, blend the soup in the slow cooker until it reaches the desired consistency - I like mine pretty smooth.
  7. Serve and enjoy!

 

{ 6 comments… add one }
  • Pinky JJ May 10, 2015, 3:01 pm

    Ahu Joon, this is mighty fine!! Just looking at it makes me want to attest to its quality but I can probably do better if I tasted it <3333!!!

    Pinky Joonam!

  • Sippitysup May 10, 2015, 6:03 pm

    I’m even later to the slow cooker party, in fact I haven’t even arrived yet. I know I’d love this soup. GREG

  • DS May 11, 2015, 11:51 am

    Good to see you back. We missed you.

  • Fae's Twist & Tango May 12, 2015, 9:48 pm

    An excellent meal for vegans, vegetarians and shikamous* like me! xx
    * People who think of eating all the time.

  • David May 16, 2015, 10:21 am

    Like Greg, I have no slow cooker. BUT, I have a neighbor who is away for the summer and SHE has one. I am going to give this a try and substitute some chunky canned tomatoes for the salsa, as I can’t find a decent salsa without garlic. Don’t you think that will work? Happy Spring!

  • Mike Tiernay February 17, 2016, 2:47 am

    That looks really good! Is there any way to use raw beans to cut down on needing to plan ahead?

    Also, have you tried microwaving the spices for a minute before adding them in? It really helps to bring out their flavor in my slow cooker chili.

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