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Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

The perfect recipe for your slow cooker, but works low and slow on the stove top too or even in an Instapot with quick cooking time. This soup is hearty and warming, but great all year round.

The soup is so low calorie you can go crazy with the toppings and enjoy it with corn bread or rice. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 tablespoon extra virgin olive oil
  • ½ pound dried black beans, soaked overnight and drained
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large stalk celery, finely chopped
  • 2 medium carrots, finely chopped or 1 red pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (optional)
  • 8 cups water
  • Kosher salt to taste
  • 2 tablespoons apple cider vinegar
  • Garnishes: diced red or green pepper, diced avocado, shredded cheddar cheese, sour cream


  1. Layer evoo, black beans, onion, garlic, celery, carrots, cumin, oregano, chili powder if using, and water into a slow cooker. Place on high and cook on low for 8 hours or high for 4.
  2. Add salt to taste and then add vinegar. Use an immersion blender to puree until slightly chunky. Serve with your choice of garnishes. 

Nutrition Information

  • Serving Size: per serving
  • Calories: 177
  • Carbohydrate Content: 29.3 g
  • Fat Content: 3.2 g
  • Fiber Content: 7.3 g
  • Protein Content: 9 g
  • Sodium Content: 65 mg