26+ Healthy Crockpot Black Bean Soup Recipes to Warm Your Soul

Are you craving a warm, hearty, and nutritious meal that practically cooks itself?

Crockpot black bean soup recipes are the perfect answer to your dinner dilemma.

With minimal effort and a handful of ingredients, you can create a delicious and healthy soup that will feed the entire family.

Black beans are packed with fiber and protein, making them an excellent choice for a filling and wholesome meal.

Using a slow cooker allows the beans and spices to develop deep, rich flavors while you go about your day.

Whether you prefer a traditional version or a creative twist, these 26+ crockpot black bean soup recipes will satisfy your taste buds and make meal prep a breeze.

26+ Healthy Crockpot Black Bean Soup Recipes to Warm Your Soul

Crockpot black bean soups offer endless variety, making them a versatile and convenient meal option.

From spicy and smoky to sweet and savory, there’s a recipe for everyone.

The slow-cooked beans blend beautifully with vegetables, spices, and proteins, creating a rich and flavorful bowl of comfort.

Plus, they’re easy to customize based on your preferences or dietary needs.

Whether you’re in the mood for something light or hearty, these recipes will bring warmth and satisfaction to your table.

Give these crockpot black bean soups a try, and you’ll find yourself coming back for more!

Hearty Black Bean and Vegetable Soup

This recipe is a wholesome and nutritious black bean soup with a hearty combination of vegetables. The crockpot does all the work, and you’re left with a comforting, flavorful soup packed with protein, fiber, and vitamins. Perfect for a busy weeknight or meal prep!

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Add soaked black beans, onion, garlic, bell pepper, carrot, celery, diced tomatoes, vegetable broth, cumin, paprika, chili powder, salt, pepper, and bay leaf to your crockpot.
2. Stir everything together to combine. Cover and cook on low for 6-8 hours, or until the beans are tender.
3. Once the soup is ready, discard the bay leaf. Stir in the lime juice to add a fresh, zesty flavor.
4. Serve hot, garnished with fresh cilantro.

This black bean and vegetable soup is rich in flavor and texture, making it an ideal dish for anyone looking for a hearty, vegetarian meal. The slow cooking process allows the flavors to meld together beautifully, and the combination of spices adds a warm, comforting depth. It’s a perfect meal for chilly days, and leftovers taste even better the next day. You can easily adjust the seasoning to your taste, or add some avocado or sour cream for extra creaminess.

Smoky Southwest Black Bean Soup

If you love bold flavors with a bit of smokiness, this Southwest-inspired black bean soup is the one for you. Featuring smoky spices, corn, and bell peppers, this recipe is a true crowd-pleaser.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp ground chipotle pepper (or to taste)
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup sour cream (optional)
• Chopped green onions and shredded cheese for garnish

Instructions:

1. Combine the black beans, onion, red bell pepper, corn, diced tomatoes with green chilies, chicken broth, smoked paprika, cumin, garlic powder, chipotle pepper, salt, pepper, and bay leaf in your crockpot.
2. Stir to combine the ingredients, and cover the crockpot with its lid. Cook on low for 6-8 hours, or until the beans are tender.
3. Remove the bay leaf and discard it. For a smoother soup, use an immersion blender to puree part of the soup, or mash some beans with a spoon.
4. Serve the soup hot, topped with sour cream, green onions, and shredded cheese for added richness.

This smoky Southwest black bean soup brings a rich and smoky taste that’s perfect for those who love bold, spicy flavors. The addition of corn and tomatoes adds sweetness and texture, balancing the warmth of the spices. Whether served as a main dish or a side, this soup will make a delicious, satisfying meal. It also stores well in the fridge and tastes great the next day, making it a perfect option for leftovers.

Spicy Chipotle Black Bean Soup

For those who like their black bean soup with a kick, this spicy chipotle version is the perfect option. The smoky, spicy chipotle peppers bring a fiery flavor that will keep you coming back for more.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced (or 1-2, depending on heat preference)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1 bay leaf
• 1 lime, juiced
• Chopped cilantro and a dollop of sour cream for garnish

Instructions:

1. Add the soaked black beans, onion, garlic, minced chipotle pepper, diced tomatoes, vegetable broth, cumin, coriander, cayenne pepper, salt, pepper, and bay leaf into the crockpot.
2. Stir everything together, then cover and cook on low for 6-8 hours, or until the beans are tender.
3. After cooking, discard the bay leaf and stir in the lime juice.
4. Serve hot, garnished with fresh cilantro and a dollop of sour cream for a creamy contrast to the spiciness.

This spicy chipotle black bean soup is perfect for those who crave a little heat in their meals. The combination of chipotle peppers and cayenne provides a smoky, fiery kick that complements the beans perfectly. The lime juice adds brightness to balance the spice, while the sour cream adds a cooling effect. This soup is ideal for anyone who enjoys bold flavors and is looking for a quick yet satisfying dish. It’s also versatile; if you want a milder version, you can adjust the chipotle and cayenne levels.

Creamy Black Bean and Sweet Potato Soup

A creamy, hearty black bean soup that combines sweet potatoes with rich black beans for a nourishing and satisfying meal. This soup is perfect for anyone who loves a velvety texture with a bit of natural sweetness from the potatoes.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup coconut milk or cream
• Fresh parsley for garnish

Instructions:

1. Place the soaked black beans, sweet potato, onion, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, salt, pepper, and bay leaf into the crockpot.
2. Stir the ingredients together, then cover and cook on low for 6-8 hours, or until the beans and sweet potatoes are tender.
3. Once cooked, discard the bay leaf and stir in the coconut milk or cream for extra creaminess.
4. Serve the soup hot, garnished with fresh parsley.

This creamy black bean and sweet potato soup is the perfect balance of savory and sweet, with the richness of coconut milk adding a smooth texture. The sweet potatoes infuse the soup with natural sweetness, making it a comforting and nutritious option for any time of the year. The mild cinnamon flavor elevates the dish, creating a cozy, satisfying bowl of goodness. This soup is ideal for those seeking a vegetarian or vegan option, and it freezes well for future meals.

Mediterranean Black Bean Soup

A Mediterranean twist on classic black bean soup, this version features Mediterranean spices, kalamata olives, and feta cheese for a tangy, vibrant flavor. It’s a great way to add a touch of the Mediterranean to your soup collection!

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup diced zucchini
• 1 cup kalamata olives, pitted and chopped
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 bay leaf
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Add the soaked black beans, onion, garlic, diced tomatoes, zucchini, kalamata olives, vegetable broth, oregano, cumin, coriander, salt, pepper, and bay leaf to the crockpot.
2. Stir everything to combine, then cover and cook on low for 6-8 hours, or until the beans are tender.
3. Remove the bay leaf and discard it. Taste the soup and adjust the seasoning if needed.
4. Serve the soup hot, topped with crumbled feta cheese and fresh parsley for garnish.

This Mediterranean black bean soup offers an exciting flavor profile with the tanginess of feta, the brininess of kalamata olives, and the freshness of herbs. It’s a light yet satisfying option that’s perfect for those looking for something a little different. The zucchini adds a subtle sweetness and texture, while the beans provide a hearty base. This soup is fantastic for anyone looking to bring Mediterranean flavors to their table, and it’s a great addition to any meal rotation.

Black Bean and Corn Chowder

A creamy, comforting chowder that combines the hearty texture of black beans with the sweetness of corn. This version of black bean soup is rich and filling, making it an excellent choice for a cozy dinner.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups frozen corn kernels
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• 1 cup half-and-half or heavy cream
• Fresh cilantro for garnish

Instructions:

1. Combine the soaked black beans, onion, garlic, corn, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, pepper, and bay leaf in your crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
3. After cooking, discard the bay leaf and stir in the half-and-half or heavy cream for a creamy texture.
4. Serve the chowder hot, garnished with fresh cilantro.

This black bean and corn chowder is the perfect combination of creamy and hearty, with a satisfying richness that comes from the cream. The sweetness of the corn adds a nice contrast to the savory, smoky flavor of the beans and spices. It’s a comforting, satisfying soup that is great for a family meal or for impressing guests. The creamy texture and vibrant flavors make it a true crowd-pleaser, and it’s perfect for serving alongside a fresh salad or crusty bread.

Vegan Black Bean and Kale Soup

Packed with greens and plant-based protein, this vegan black bean and kale soup is not only healthy but also incredibly flavorful. The addition of kale boosts the nutritional profile of the soup while maintaining a hearty and comforting texture.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 bay leaf
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions:

1. Add the soaked black beans, onion, garlic, kale, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, pepper, and bay leaf to your crockpot.
2. Stir well to combine the ingredients, then cover and cook on low for 6-8 hours, or until the beans are tender.
3. Once cooked, discard the bay leaf and stir in the lemon juice to add brightness.
4. Serve hot, garnished with fresh cilantro.

This vegan black bean and kale soup is a nourishing, plant-based option that is rich in fiber and vitamins. The kale adds a satisfying green component that pairs beautifully with the hearty black beans. The soup is seasoned with cumin and turmeric, giving it a warm, earthy flavor profile that’s both satisfying and energizing. This soup is perfect for a nutritious meal on a cold day and works well for anyone looking for a vegan or gluten-free option.

Black Bean and Sausage Soup

A savory and filling soup, this recipe pairs black beans with spicy sausage for a satisfying meal. The sausage adds a wonderful depth of flavor that complements the beans and spices.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 pound spicy sausage, removed from casing and crumbled
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Brown the sausage in a skillet over medium heat until fully cooked, breaking it up into crumbles.
2. Add the cooked sausage, soaked black beans, onion, garlic, diced tomatoes, chicken broth, cumin, paprika, chili powder, salt, pepper, and bay leaf to the crockpot.
3. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
4. Once ready, discard the bay leaf and adjust seasoning if necessary.
5. Serve the soup hot, garnished with fresh parsley.

This black bean and sausage soup is hearty, savory, and packed with flavor. The sausage provides a smoky, spicy element that perfectly complements the earthy black beans. The dish is filling enough to be a standalone meal but pairs well with a side of cornbread or a simple salad. It’s a perfect choice for a family dinner or for meal prepping for the week ahead, as the flavors only improve with time.

Black Bean and Avocado Soup

A fresh and creamy twist on traditional black bean soup, this recipe incorporates the creamy texture of avocado for a refreshing and nutritious meal. Topped with fresh cilantro and a squeeze of lime, it’s perfect for a light yet filling dish.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• 2 ripe avocados, peeled and diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Add the soaked black beans, onion, garlic, diced tomatoes with green chilies, vegetable broth, cumin, chili powder, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
3. Once cooked, discard the bay leaf and stir in the lime juice.
4. Serve the soup hot, topped with fresh avocado and cilantro.

This black bean and avocado soup is a creamy, fresh, and satisfying dish that combines the earthy flavors of black beans with the richness of avocado. The avocado adds a creamy texture and a mild, buttery flavor, while the lime juice brings a zesty brightness. It’s a great light lunch or dinner, and it’s packed with healthy fats, fiber, and protein. For extra crunch, you can top it with tortilla chips, making this a comforting and refreshing meal.

Black Bean and Butternut Squash Soup

This sweet and savory black bean soup combines tender chunks of butternut squash with hearty black beans. The natural sweetness of the squash pairs beautifully with the earthy flavors of the beans, creating a balanced and satisfying soup.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Place the soaked black beans, butternut squash, onion, garlic, diced tomatoes, vegetable broth, cumin, ginger, salt, pepper, and bay leaf into the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans and squash are tender.
3. After cooking, discard the bay leaf. For a smoother soup, use an immersion blender to puree part of the soup, or mash some of the squash.
4. Serve the soup hot, garnished with fresh parsley.

This black bean and butternut squash soup is a beautifully balanced dish, combining sweet, creamy squash with the hearty, earthy black beans. The spices, particularly cumin and ginger, add warmth and depth to the soup, making it a comforting meal perfect for colder months. It’s a nutritious, fiber-packed dish that’s both filling and satisfying, and it works wonderfully as a main course or as a side dish.

Black Bean and Pork Carnitas Soup

For a more indulgent black bean soup, this version combines tender pork carnitas with the rich flavor of black beans. The slow-cooked pork adds a savory depth to the soup, making it a filling and flavorful meal.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 pound pork shoulder, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Place the soaked black beans, pork shoulder, onion, garlic, diced tomatoes with green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, pepper, and bay leaf in the crockpot.
2. Stir everything together, cover, and cook on low for 8 hours, or until the pork is tender and shreddable.
3. After cooking, shred the pork with two forks and stir it back into the soup.
4. Stir in the lime juice and discard the bay leaf.
5. Serve hot, garnished with fresh cilantro.

This black bean and pork carnitas soup is a hearty, flavorful dish that combines tender, shredded pork with the richness of black beans. The spices create a warming depth of flavor, while the lime juice adds a refreshing contrast. This soup is perfect for those who love meaty, savory dishes and works well for a satisfying family meal. The leftovers are even better, making it a great option for meal prep or a large gathering.

Black Bean and Bell Pepper Soup

This vibrant and colorful black bean soup features bell peppers, adding both sweetness and crunch to the dish. The combination of beans, peppers, and spices creates a deliciously comforting yet light soup.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. Add the soaked black beans, bell peppers, onion, garlic, diced tomatoes, vegetable broth, cumin, smoked paprika, coriander, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine the ingredients, then cover and cook on low for 6-8 hours, or until the beans are tender.
3. Discard the bay leaf and stir the soup to incorporate the flavors.
4. Serve the soup hot, garnished with fresh cilantro.

This black bean and bell pepper soup is a light yet flavorful option that’s packed with colorful vegetables and a comforting mix of spices. The bell peppers bring a sweetness and crunch that perfectly complement the richness of the black beans. This soup is ideal for anyone looking for a vegetarian meal that’s both filling and nutritious. You can easily adjust the heat by adding more chili powder or hot sauce if you like a spicier kick.

Black Bean and Chicken Soup

A lighter, protein-packed black bean soup, this recipe incorporates tender chicken and the earthy flavors of black beans. It’s a simple yet satisfying meal that’s perfect for a weeknight dinner.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Place the soaked black beans, chicken breasts, onion, garlic, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, pepper, and bay leaf in the crockpot.
2. Stir to combine the ingredients, then cover and cook on low for 6-8 hours, or until the chicken is fully cooked and shreddable.
3. Shred the chicken with two forks and stir it back into the soup.
4. Stir in the lime juice and discard the bay leaf.
5. Serve the soup hot, garnished with fresh cilantro.

This black bean and chicken soup is a satisfying, protein-rich dish that’s both healthy and flavorful. The chicken adds a tender, savory element to the soup, while the black beans provide plenty of fiber. The lime juice adds a refreshing tang, balancing out the richness of the beans and chicken. This soup is perfect for a quick dinner or meal prep and is easily customizable with different spices or vegetables to suit your taste.

Black Bean and Potato Soup

A hearty and filling black bean soup, this recipe combines black beans with tender potatoes for a comforting, satisfying dish. The potatoes help thicken the soup, making it extra creamy without any dairy.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Add the soaked black beans, potatoes, onion, garlic, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans and potatoes are tender.
3. Once cooked, discard the bay leaf. For a smoother texture, use an immersion blender to puree part of the soup, or mash some of the potatoes.
4. Serve the soup hot, garnished with fresh parsley.

This black bean and potato soup is hearty, creamy, and full of comforting flavors. The potatoes add a creamy texture that thickens the soup naturally, while the black beans provide a rich and earthy base. The spices enhance the overall flavor, making this soup a satisfying meal for any time of year. It’s perfect for a filling vegetarian dish or as a side to a protein-packed main course.

Spicy Black Bean and Chorizo Soup

This spicy black bean soup incorporates savory chorizo sausage for a flavorful, hearty meal. The rich spices of chorizo, combined with the smoothness of black beans, create a perfect balance of heat and flavor, ideal for a cozy dinner.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 pound chorizo sausage, casing removed and crumbled
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. Brown the chorizo in a skillet over medium heat until fully cooked and crumbled.
2. Add the cooked chorizo, soaked black beans, onion, garlic, diced tomatoes with green chilies, chicken broth, cumin, paprika, chili powder, salt, pepper, and bay leaf to the crockpot.
3. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
4. Discard the bay leaf and taste for seasoning adjustments.
5. Serve the soup hot, garnished with fresh cilantro.

This spicy black bean and chorizo soup is a bold and hearty dish, perfect for those who enjoy a little heat in their meals. The chorizo adds a rich, smoky flavor that beautifully complements the black beans. The combination of spices adds depth and warmth to the soup, making it perfect for chilly evenings. This soup pairs well with crusty bread or a dollop of sour cream to cool down the spice.

Black Bean and Mushroom Soup

This earthy and savory black bean soup features the umami flavors of mushrooms, making it an excellent choice for a rich, filling, and vegetarian-friendly dish. The mushrooms add depth and a meaty texture to the soup.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 2 cups sliced mushrooms (such as cremini or button)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Add the soaked black beans, mushrooms, onion, garlic, diced tomatoes, vegetable broth, thyme, paprika, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine the ingredients, cover, and cook on low for 6-8 hours, or until the beans are tender.
3. Once the soup is ready, discard the bay leaf and taste for seasoning adjustments.
4. Serve the soup hot, garnished with fresh parsley.

This black bean and mushroom soup is rich in flavor and texture, thanks to the earthy mushrooms and hearty black beans. The thyme and smoked paprika add a nice aromatic quality to the dish, enhancing its savory profile. It’s a fantastic vegetarian option that’s both satisfying and nutritious. This soup is perfect for a cozy dinner or as a meal prep option for the week ahead.

Black Bean and Rice Soup

A comforting and filling soup, this recipe combines black beans with rice to create a hearty, satisfying meal. The rice thickens the soup, making it perfect for those who want a complete dish in one bowl.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 1 cup long-grain white rice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. Place the soaked black beans, rice, onion, garlic, diced tomatoes, vegetable broth, cumin, chili powder, salt, pepper, and bay leaf in the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans and rice are tender.
3. Discard the bay leaf and taste for seasoning adjustments.
4. Serve the soup hot, garnished with fresh cilantro.

This black bean and rice soup is a filling, wholesome dish that is perfect for a hearty lunch or dinner. The rice absorbs the flavors of the beans and broth, creating a creamy texture. This soup is both easy to make and incredibly satisfying, especially on a chilly day. You can top it with sour cream or shredded cheese for added richness, or enjoy it as is for a lighter option.

Black Bean and Carrot Soup

This vibrant black bean soup incorporates sweet, tender carrots for a burst of color and natural sweetness. The carrots balance the earthiness of the black beans and add a nutritious boost to the soup.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 4 medium carrots, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Add the soaked black beans, carrots, onion, garlic, diced tomatoes, vegetable broth, cumin, turmeric, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans and carrots are tender.
3. Discard the bay leaf and taste for seasoning adjustments.
4. Serve the soup hot, garnished with fresh parsley.

This black bean and carrot soup is a sweet and savory combination that’s both comforting and nutritious. The carrots add a touch of natural sweetness that perfectly balances the earthiness of the black beans. The turmeric provides a subtle, aromatic flavor, making this soup a unique variation of traditional black bean soup. It’s a great way to sneak in extra vegetables, and it’s ideal for a light, satisfying meal.

Smoky Black Bean Soup with Roasted Peppers

This smoky black bean soup incorporates roasted bell peppers, adding depth and a rich smokiness to the dish. The peppers perfectly complement the earthiness of the black beans, creating a flavorful and hearty soup.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 2 large bell peppers, roasted and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. Roast the bell peppers under a broiler or on a grill until the skins are blackened. Remove the skins, seeds, and chop the peppers.
2. Add the soaked black beans, roasted peppers, onion, garlic, diced tomatoes with green chilies, vegetable broth, smoked paprika, cumin, salt, pepper, and bay leaf to the crockpot.
3. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
4. Discard the bay leaf and taste for seasoning adjustments.
5. Serve the soup hot, garnished with fresh cilantro.

This smoky black bean soup with roasted peppers is a delightful twist on the classic black bean soup. The roasted peppers add a smoky, sweet flavor that deepens the overall taste of the soup. The combination of smoked paprika and cumin enhances the smoky undertones, making it a warm, comforting dish perfect for chilly nights. This soup is rich in flavor and texture, making it a perfect vegetarian or vegan option.

Black Bean and Sauteed Spinach Soup

This healthy black bean soup incorporates nutrient-rich spinach, adding both color and a dose of vitamins to the dish. The mild flavor of spinach complements the hearty black beans perfectly.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 bay leaf
• Fresh lemon juice for garnish

Instructions:

1. Add the soaked black beans, spinach, onion, garlic, diced tomatoes, vegetable broth, cumin, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans are tender.
3. Discard the bay leaf and taste for seasoning adjustments.
4. Serve the soup hot, garnished with a squeeze of fresh lemon juice.

This black bean and sauteed spinach soup is a nutrient-packed, flavorful dish that’s both light and hearty. The spinach adds a fresh, slightly earthy flavor that complements the richness of the black beans. The lemon juice brightens the dish, making it a refreshing yet filling soup. It’s a perfect choice for anyone looking for a healthy, comforting meal with a boost of greens.

Black Bean and Sweet Potato Soup

This vibrant and nutrient-rich black bean soup combines sweet potatoes with black beans, offering a perfect balance of sweetness and earthiness. The addition of ginger and cinnamon provides a unique depth of flavor that enhances the natural sweetness of the potatoes.

Ingredients:

• 2 cups dried black beans, rinsed and soaked
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. Add the soaked black beans, sweet potatoes, onion, garlic, diced tomatoes with green chilies, vegetable broth, cumin, cinnamon, ginger, salt, pepper, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6-8 hours, or until the beans and sweet potatoes are tender.
3. Once cooked, discard the bay leaf and taste for seasoning adjustments.
4. Serve the soup hot, garnished with fresh cilantro.

This black bean and sweet potato soup is a comforting and hearty dish that beautifully combines the sweetness of the potatoes with the earthy richness of black beans. The warm spices like cinnamon and cumin, along with the fresh ginger, create a flavorful, aromatic soup that is both satisfying and healthy. It’s a great vegetarian meal that’s packed with fiber, vitamins, and protein. This soup is perfect for a cozy dinner or for meal prepping throughout the week.

Note: More recipes are coming soon!