Slow Cooker Black Bean Soup (vegetarian!)
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Dried black beans become a delicious hearty soup in this slow cooker recipe.
  • 2 TBL olive oil
  • 2 large onions
  • 3 stalks celery
  • 3 carrots
  • 5 cloves garlic
  • 1½ TBL cumin
  • ½ tsp red pepper flakes (i didn't use since my kids don't like the heat)
  • 1 tsp salt
  • 3 cups water
  • 3 cups broth (chicken or vegetable)
  • 1 lb dried black beans, rinsed (about 2- 2.25 cups)
  • 2 bay leaves
  • ¼ cup chopped cilantro
  • Shredded cheese
  • Sour cream
  • Chopped fresh onion
  • Chicken
  1. Warm the oil in a large skillet over medium heat. Chop onion, celery and carrot.
  2. Add the chopped vegetables to the pan and minced cloves of garlic with cumin, pepper flakes and salt.
  3. Cook until everything has softened and lightly browned, 10-12 minutes.
  4. Add the vegetables, water, broth, black beans and bay leaves to the slow cooker.
  5. Stir to combine everything. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
  6. After time is done, remove bay leaves. Ladle out 2 cups of soup and puree in a blender or with immersion blender until smooth. Stir back into rest of soup.
  7. Season with cilantro, salt and pepper. Serve and top with toppings as desired.
Recipe by momwithagoldenfork at