Crock Pot Black Bean Soup | Weelicious
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Crock Pot Black Bean Soup



If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot -- it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.

I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!

Crock Pot Black Bean Soup  (Serves 6)

  • Prep Time: 5 mins,
  • Cook Time: 8 hrs,
  • Rating:
    Rate this recipe
If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot -- it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on,...


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 2 cups dried black beans, soaked overnight, rinsed and drained
  • 1 32 oz chicken broth or vegetable stock, low sodium
  • 1/4 cup cilantro, chopped
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 1 cup water


  1. 1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
  2. 2. Add chopped garlic and sauté an additional minute.
  3. 3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
  4. 4. Cook on low for 8-10 hours.
  5. 5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
  6. 6. Top with a dollop of yogurt, sour cream or crème fraiche.
  7. 7. Serve.

Accompaniments: Yogurt, Sour Cream, Crème Fraiche

Crock Pot Black Bean Soup

Nutrition Information

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  2. Nirali

    December 24, 2013 at 9:02 am

    Can I use canned black beans? If so, do I drain it? How long does it need to cook?

    • Catherine McCord

      December 26, 2013 at 12:46 am

      They need to be dried beans! Canned are already cooked. If you’re using those, you can just heat the drained and rinsed beans on the stove with the other ingredients and cook for about 20 minutes. Then puree as directed!

  3. Anastasia

    October 17, 2013 at 9:21 pm

    I’m just wondering if I can freeze the leftovers?

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  7. Marcia

    January 30, 2013 at 5:16 pm

    I found your website a couple weeks ago and made the bean soup today and I have to say that it is totally awesome.

  8. Emily

    November 17, 2012 at 10:25 pm

    We loved this recipe. My husband was also asking if I could find a recipe for Navy Bean soup similar to Marie Calendar’s restaurants (only not as salty). Do you have any suggestions?

    • catherine

      November 19, 2012 at 12:54 pm

      Hmmm I haven’t tried that one! I’ll add it to my list!

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  10. Lora

    October 29, 2012 at 5:03 pm

    Please add my name to the mailing list. Thanks.

  11. Kenzie

    September 13, 2012 at 4:33 pm

    Just curious what does soaking the beans over night do? I have never cooked dry black beans before,does it make a big difference since the beans are cooking for 8 – 10 hours?Thanks can’t wait to try it!

  12. Marissa

    June 18, 2012 at 8:24 pm

    This soup was delicious!! I didn’t have dry black beans, so i used canned. I took the bay leaves out before pureeing, and I also used vegetable broth and added an extra 1/2 cup of water.

    My husband loved it. After his first bite he said “Wow! This soup looks like mud, but its a hidden gem!” haha. I LOVED it. :)

  13. Amy

    May 19, 2012 at 11:42 pm

    Made this tonight, and although my poor old crockpot meant that it took TEN hours on HIGH, it was delicious. I don’t blame the crockpot, it is almost 30 years old! I’ve told my dad that for my birthday, I’d like a crockpot…

    My only glitch was I just realized I forgot to remove the bay leaves before pureeing. BUT, I blended it to such a creamy level that it probably won’t be a problem.

  14. Pauline

    February 18, 2012 at 8:48 am

    Trying to get my kiddo to eat more proteins. He loves soup so I’m excited to try this. Is this suitable for freezing? I want to make a big batch and freeze some for a quick and easy meal. Thanks!

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  16. Sara

    January 21, 2012 at 2:07 pm

    I’m making this tonight but I was a little short on beans so I’m adding some fresh mushrooms… I hope it turns out okay. It sounds yummy to me, but next time I will follow the recipe exactly. I’m so excited!

  17. Keliones

    January 19, 2012 at 11:28 am

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  18. Pigios Keliones

    January 19, 2012 at 11:01 am

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  22. I do love me some Black Beans!

    July 9, 2011 at 10:24 am

    Couldn’t help myself, had to make me up some of this. Got it stewin’ in the pot as i write.
    Soon as I saw “Cilantro” though, I couldn’t help but think that it was crying out for a bit of hot-sauce, chili powder, cumin and a shot o’ lime. Threw in a good ol’ pork hock for extra measure and I just know Momma’s gonna be one happy old girl tonight, I guarantee! =)

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  24. missy.sherburne

    February 22, 2011 at 10:05 am

    This recipe was a total hit with everyone in my family – both my 4 year old and 7 year old boys loved it, as did Mom and Dad. We served the soup over rice and the boys said it tasted like chocolate! I’m going to double the recipe next time so I can freeze some as well.

  25. VA Mom

    February 16, 2011 at 9:36 pm


    Do you think there would be an issue with soaking the beans longer than overnight or putting them in the fridge after soaking if you are not going to use them for a day?

    I made another black bean soup with canned beans and I am excited to try this crock pot version with dry beans.

    Thank you!

    • catherine

      February 17, 2011 at 6:25 pm

      If you aren’t going to use the beans the next day, I would strain the water and just put them in the fridge :)

  26. Lori

    February 2, 2011 at 9:50 pm


    There is a slight typo to the recipe…the abbreviation for teaspoon is customarily lower case. In my groggy haze this morning I made this soup and saw the capital T (Tsp) and assumed it was tablespoons! Needless to say the soup was a little salty! I’m not sure if anyone else made that mistake but it would help me if it was listed as 2 tsp instead of 2 Tsp.

    Thanks! I am definitely going to make it again soon….maybe the night before so I read the recipe correctly!

  27. Ellen

    January 27, 2011 at 3:05 pm

    Try leaving it thicker, add a squeeze of fresh orange or lime juice. Then serve atop rice, my kids love it topped with cheese, salsa, and cream cheese. Inexpensive, filling, healthy meal for growing boys!

  28. Trisha

    January 25, 2011 at 11:16 am

    This was so easy and delicious!! We topped with salsa and sour cream. The leftovers make a wonderful chip dip and is amazing as a dip for a cheese quesadilla. Or you could make a black bean and cheese quesadilla – either way – delicious! Glad I doubled it!

  29. Julie

    January 22, 2011 at 11:37 am

    Could I cook it on HIGH in the slow cooker? If so, how long would that take? I don’t plan far enough ahead to wait 8-10 hours! :)

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  31. Rebecca

    January 19, 2011 at 9:54 pm

    I made this for dinner tonight and served it with sour cream, diced tomatoes and avocado. Thank you for the yummy recipe!

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  33. jen_pel

    January 17, 2011 at 7:44 pm

    This was a definite hit with my family! The first thing my mom said (my parents were over for supper) is ” This soup reminds me of Brazil!” I was born there and she thought that it was neat that I was able to replicate a soup she used to eat while pregnant with me! Thanks!! Now, off to try the mushroom barley!

  34. calvin frank

    January 17, 2011 at 3:52 pm

    Have you consider starting an subscribers list. It would take your site to its potential.

    • catherine

      January 17, 2011 at 7:31 pm

      We actually do have a subscribers list, it is on the main page ,you just have to enter your email address :)

  35. Erin

    January 12, 2011 at 12:04 pm

    I also left out cilantro…really dislike it.
    Do I remove the bay leaves before pureeing?
    What hand blender do you reccomend? I need to buy one.

  36. Angela

    January 11, 2011 at 10:13 pm

    I make something similar and started adding a new ingredient to mine. For an added subtle boost of flavor try sweet potato! I am lazy so I just use the jar baby food. Adds texture too. Hope ya try :)

  37. Michelle

    January 11, 2011 at 8:37 am

    Would this taste as good without the cilantro?

  38. Lisa {Smart Food & Fit}

    January 11, 2011 at 8:02 am

    We’re having Mexican tonight, I’m going to make this as the starter. We love black beans in our house!

  39. Work Accident Lawyer Santa Ana

    January 11, 2011 at 2:26 am

    Weelicious â„¢ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Crock Pot Black Bean Soup Will you be writing more about this particular Genre.

  40. dawn

    January 11, 2011 at 12:49 am

    Yum, can’t wait to try!!! Made Lentil Stew today in crockpot…yummy!

    • Dawn

      January 27, 2011 at 1:00 pm

      Update: Made this and my girls (1&2) and husband ate it all up. Yummy and LOVE crockpot recipes!

  41. Ana Rojas

    January 10, 2011 at 9:35 pm

    I read this post as I smelled my black bean soup in the crock pot today. What a coincidence! This soup is very very traditional in Costa Rica, so I was pretty surprised to find it here.
    My version of it includes onions, garlic and bell pepper sauteed in a little of olive oil before you add it to the beans. My mom recommends soaking up the beans the night before and then cook then in new water, add salt at the very end to avoid making them too hard.

    We add a hard boiled egg, steamed rice and half an avocado to our plate before we dig in. I also keep aside some whole beans and rice for the day later, to make our traditional “gallo pinto”

  42. Olive's Mom

    January 10, 2011 at 9:24 pm

    Also, i really dislike the taste of cilantro. any substitutes? parsley perhaps?

    • catherine

      January 11, 2011 at 3:01 pm

      You can just leave it out :)

  43. Olive's Mom

    January 10, 2011 at 9:22 pm

    Catherine – I’m thinking of adding collards and a ham shank to this. How do you think they would work with the recipe you provide? Thanks!

    • catherine

      January 11, 2011 at 3:05 pm

      Interesting, I would add the diced ham in the beginning when I dump them all in. The collard greens may change the flavor up a bit so I would just serve on the side or if you want to test it out, just put them in the beginning as well.

      • Olive's Mom

        January 13, 2011 at 10:07 pm

        Wanted to update: I was cautious and only added a couple collard leaves. I think they added a bit of tang maybe? but, i’ve been serving it with mashed avocado and greek yogurt so it balances the flavors out nicely. it’s really delicious and my 13 month old LOVES it!! I also added a couple of celery stalks and carrots and ommitted the cilantro. Thanks for another wonderful and easy recipe Catherine. LOVE LOVE LOVE your site. It’s transformed the way i cook for my children. Keep up the good work!

  44. Christie

    January 10, 2011 at 8:10 pm

    Quick question – what is your yield on 2 cups of dried black beans? I soaked 3 pounds of them overnight, so I’m not sure how much to put in crockpot? ie what’s your conversion of 2 cups dried to X cups soaked? thanks so much! LOVE LOVE LOVE your site :-)

    • catherine

      January 11, 2011 at 3:07 pm

      I would put in 3 cups soaked beans

      • Ashley

        January 14, 2011 at 10:11 pm

        No wonder mine came out so thin! I only put in two cups of the soaked beans. I ended up adding some corn starch to thicken it up. My 17th month old devoured two helpings of this tonight! I was so excited! I wish I could attach a picture.

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  46. BuddingCook

    January 10, 2011 at 4:51 pm

    Where do you purchase your dried black beans? Are they organic?

  47. Ashley

    January 10, 2011 at 4:08 pm

    I love this. I’ve made something similar (only rendered bacon starts off the soup I make). I’m excited to try this in the crock pot.

  48. happyfamilytravels

    January 10, 2011 at 11:14 am

    This looks great and seems soooo easy! Thank you!!!

  49. Taylor

    January 10, 2011 at 11:12 am

    yummy! I was happy to see I had all the ingredients (except for cilantro…we can’t get that here :(

    so it’s in the crock pot now!

  50. allyson

    January 10, 2011 at 9:25 am

    Yummy black beans! I love recipes which use raw beans! We rarely use cans, so this is the ideal dinner solution for a busy mom! Thx for posting and keep these can free recipes coming!!!

  51. Michelle B

    January 10, 2011 at 9:15 am

    I am adding this to my “Recipes to Try” list! I’m starting to use my slow cooker more now, after a bit of a falling out where it got stashed in an out of the way cupboard. We are quickly falling in love again.

  52. Molly

    January 10, 2011 at 7:44 am

    Can you use canned black beans?

    • catherine

      January 10, 2011 at 3:44 pm

      You can but it would be a totally different recipe with cooking time since this recipe is using raw black beans. The canned ones are already salted and canned so there will be a difference in flavor as well. If I were you, I would add the ingredients and the canned black beans and just cook it on low for 4 hours or high for 2 hours.

      • Molly

        January 17, 2011 at 12:05 pm