Anytime I can use my crock pot I am so happy. This Black Bean Soup recipe is a super easy, cost effective vegetarian meal that’s packed with protein and dietary fiber.


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. 

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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. Gemma, being an incredibly curious, 4 year-old who loves anything with a motor, was totally game to help me out with the hand-blender. 

As she gripped it and pressed the power button, she was enthralled as she made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Gemma had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!


If you love how easy it is to make meals for your whole family with your Crock Pot, try these other Weelicious slow cooker recipes: Crock Pot SpaghettiCrock Pot Mexican Corn and Bean Soup and Crock Pot Lentil Veggie Stew


Crock Pot Black Bean Soup

5 from 1 vote
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 1 hour 25 minutes


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


  • Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
  • Add chopped garlic and sauté an additional minute.
  • Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
  • Cook on low for 8-10 hours or high for 4-5 hours. 
  • 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).
  • Top with a dollop of yogurt, sour cream, crème fraiche and/or cilantro.


Calories: 260kcal | Carbohydrates: 43g | Protein: 15g | Fat: 3g | Sodium: 1410mg | Fiber: 10g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Oh, and he didn’t get the bay leaves in either. I was in such pain, that I didn’t supervise much! LOL

  2. Husband made this on stove top, because we were only using canned black beans. He added the extra water, which wasn’t good. We added cumin (lots) and sour cream to counteract the extra bland watery taste and texture. I’ll make sure to do this in the crock pot next time. will the extra h2o be necessary in the crock pot?

  3. […] Crock pot black bean soup | | […]

  4. 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!

  5. […] Weelicious’ Black Bean Soup (Black Bean Soup was one of my favorite soups at Panera) […]

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

  7. 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?

  8. […] quite versatile. Sure, Velveeta Rotel dip is delicious, but you can also make things like this healthy black bean soup or another one of our favorites, lentils and […]

  9. 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!

  10. 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. 🙂

  11. 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.

  12. 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!

  13. […] week this winter (it’s been about every other week). Last week I combined this recipe from Weelicious with this one from All Recipes and came out with a really wonderful soup. I used dried beans and […]

  14. 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!

  15. I was suggested this web site via my cousin. I am not positive whether or not this post is written by means of him as nobody else realize such specified about my difficulty. You’re wonderful! Thank you!

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  17. A Black Bean Soup for Your Health…

    Eating a pot of soups is one of the most soothing food you can ever eat especially during the wintry, freezing days as it will help you keep your circumstances at excited. There are a lot of different a pot of soups and food you may come across that or…

  18. […] why the hell have I never made black beans in a slow cooker before?  This was pretty much the easiest damn thing ever.  It easily took 10 […]

  19. 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! =)

  20. […] making crock pot black bean soup. I’ve never had black bean soup but I figure if we like it then it will be a great addition […]

  21. 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.

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

  23. Hello,

    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!

  24. Hi,

    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!

  25. 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!

  26. 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!

  27. 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! 🙂

  28. […] photo by nataliejeckelmcgee. all rights reserved.} { recipe adapted from weelicious } This entry was posted on Thursday, January 20th, 2011 at 12:01 pmand is filed under make […]

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

  30. […] slow cooker black bean soup looks like a satisfying winter meal (@ […]

  31. 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!

  32. 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.

  33. 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 🙂

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

  35. 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”

  36. 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.

  37. 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!

  38. 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 🙂

  39. 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.

  40. 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!

  41. 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!!!

  42. 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.

  43. 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.

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