Healthy and delicious, this slow cooker Black Bean Soup with Dried Beans is just what you need after a long day of work. Serve it up with Cuban bread and a side of plantains to make it a full meal. Leftovers? It tastes even better the second day, and it freezes well! Enjoy!
Black bean soup is a staple in many Latin American cuisines, known for its rich, savory flavor and nutritional benefits. This dish has a history rooted in Cuban cuisine, where it's often enjoyed as a comforting and hearty meal.
Using dried black beans enhances the flavor and texture, making this soup a go-to for a satisfying and healthy option. Cooking it in a slow cooker makes the process even more convenient and ensures a perfectly cooked soup every time.
Why We Love This Recipe:
- Flavorful: Fire-roasted tomatoes and aromatic spices create a depth of flavor.
- Nutritious and Filling: Packed with protein, fiber, and essential nutrients.
- Simple Ingredients: Uses basic pantry staples and fresh vegetables.
- Hands-Free Cooking: The slow cooker does all the work, perfect for busy days.
If you like this soup recipe, you may also love our Vegetarian Black Bean Chili or our Garbanzo bean soup.
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What Ingredients Will You Need?
- Black Beans (Dried): Soaked overnight to ensure they cook evenly and become tender.
- Water or Broth: Essential for cooking the beans to the perfect consistency.
- Fire Roasted Tomatoes (Diced): Adds a smoky, rich flavor to the soup.
- Onion: Provides a sweet and savory base.
- Bell Pepper: Adds a slight sweetness and color.
- Cumin: A warm, earthy spice.
- Bay Leaves: Adds flavor.
- Dried Oregano: Adds flavor.
- Olive Oil: Used for sautéing the vegetables.
- Garlic: Adds depth.
- Kosher Salt: Season to taste, balancing all the flavors.
Optional Toppings
- Sour Cream
- Onion
- Avocado
- Fresh Cilantro
- Lime Wedge
Instructions
How to Make Slow Cooker Black Bean Soup with Dried Beans:
STEP ONE: Prepare the Black Beans
Rinse the black beans thoroughly and remove any debris. Place the beans in a large bowl and cover with water. Soak overnight.
STEP TWO: Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until the vegetables are soft, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes, until fragrant.
STEP THREE: Combine Ingredients in Slow Cooker
Drain and rinse the soaked beans. Transfer the beans to the slow cooker. Add the sautéed vegetables, fire-roasted tomatoes, cumin, bay leaves, dried oregano, and 6 cups of water. Stir to combine.
STEP FOUR: Cook the Soup
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender. Check the soup halfway through cooking and add more water if needed to maintain the desired consistency. Remove the bay leaves and season with kosher salt to taste.
What Are Some Good Substitutions?
- Black Beans: Use canned black beans for a quicker version. Rinse and drain before adding. Cook on the stovetop and adjust the time accordingly.
- Fire Roasted Tomatoes: Substitute with regular diced tomatoes and a teaspoon of smoked paprika.
- Bell Pepper: Replace with poblano pepper for a slightly spicier kick.
How Can You Change This Recipe Up?
- Flavor: Add a splash of red wine vinegar or lime juice for a slight tang.
- Spice: Include a chopped jalapeño or adobo sauce for extra heat.
- Equipment: Use an Instant Pot to cook the soup on the slow cooker setting.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Slow cooker
- Skillet
- Cutting board
- Knife
- Wooden spoon
- Garlic mincer
How Should You Store This?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
What Are Some Expert Tips?
Soaking the beans overnight helps to soften the beans and reduce cooking time.
Reheat on the stovetop over medium heat, stirring occasionally until hot.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Extra black beans can serve as a great side-dish to go with this Cuban Ropa Veija.
- Want a fun movie night recipe? Try these Sheet Pan Nachos with black beans.
- Make some Black Bean Tacos.
In The Mood For a Similar Dish?
- Instant Pot Chipotle Beans
- Instant Pot Ham and Beans
- Easy Creamy Butter Beans
- French Onion Soup Without Wine
More lunch recipes you will love:
📖 Recipe
Black Bean Soup with Dried Beans: Slow Cooker Method
Ingredients
- 1 lb dried black beans
- 6 cups water more as needed
- 1 can 15 oz fire roasted tomatoes, diced
- 1 large onion chopped
- 1 bell pepper chopped
- 1 teaspoon cumin
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 ½ teaspoon kosher salt or to taste
Optional Toppings
- sour cream
- onion
- avocado
- cilantro fresh
- lime wedges
Instructions
- Rinse the black beans thoroughly and remove any debris. Place the beans in a large bowl and cover with water. Soak overnight.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until the vegetables are soft, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes, until fragrant.
- Drain and rinse the soaked beans. Transfer the beans to the slow cooker. Add the sautéed vegetables, fire roasted tomatoes, cumin, bay leaves, dried oregano, and 6 cups of water. Stir to combine.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender. Check the soup halfway through cooking and add more water if needed to maintain the desired consistency. Remove the bay leaves and season with kosher salt to taste.
Nutrition
This black bean soup with dried beans made in the slow cooker is a nutritious and flavorful dish that's perfect for any occasion. Try it today and share your results with us, or explore more delicious recipes on our blog!
Important Food Safety Tips
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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