Slow Cooker Black Bean Soup

Use the crock pot to cook up a hearty and nutritious Slow Cooker Black Bean Soup with veggies and lots of kid-friendly flavor. It’s easy, versatile, and a great freezer meal!

Slow Cooker Black Bean Soup

My kids have always been hit or miss with soup, but they always love bean soups. (I honestly don’t know why, but I go with it!) This version of Slow Cooker Black Bean Soup is easy, nutritious, and really yummy. I love that it has veggies blended in and that it’s easy for me to throw together even when I’m in a rush!

There’s an instant pot version if you prefer cooking that way.

I love this recipe since you can put everything into the slow cooker in the morning and it’s basically ready come dinner time. It’s also easy to adjust the spice level, it can be thicker or thinner as you like, and it works as a dip to pair with crackers if that’s more appealing for your kids.

(You may also like my Sheet Pan Black Bean Quesadillas and my Chicken and Stars Soup.)

Ingredients You Need

To make this crock pot bean soup you’ll need:

• Black beans: You can use canned beans here or beans cooked from dry.
• Sweet potato or butternut squash: Either of these work to add a little sweetness, which pairs nicely with the rest of the flavors. Use fresh veggies, precut ones from the produce aisle, or frozen diced ones.
• Onion: I usually cook with yellow onions, but white ones work here, too.
• Canned diced tomatoes: You’ll want diced tomatoes with their juices. You can also use crushed tomatoes if you prefer.
• Cumin, chili powder, garlic powder: These dried spices add wonderful flavor in the mix with the rest of the ingredients here.
• Vegetable or chicken stock: You can use my Vegetable Broth or any other broth or stock you prefer.
• Cooked rice: I like to stir in cooked rice at the end of cooking to thicken the soup and make it a little more filling.

TIP: I like adding in cooked rice to thicken the soup and make it easy for the kids to eat off of a spoon.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the recipe for the full information.

1. 1. Gather the ingredients.
2. Add the ingredients except the rice to the slow cooker. Cook on low.
3. Puree soup. Stir in the the rice. Let sit, covered, to thicken.
4. Season to taste with additional salt if needed. Serve with salsa, cheese, and/or sour cream.

TIP: You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.

Best Black Beans for Soup

You can use canned black beans or beans that you’ve cooked from dry. I like to do big batches of Slow Cooker Black Beans since we use them so often and this is a more affordable way to prepare a pile of them at once! (My family eats a lot of beans…)

Tips for Toddlers and Soup

Well, first know that this is a common issue. Soup can be hard for kids to eat and hard to figure out since a lot of things are often mixed together. I like to suggest offering something for the kids to dip into their soup, like crackers or strips of toast. And also starting with a very small serving if you’re not sure if your child will be a fan.

TIP: This soup has a thick texture so it stays on the spoon relatively easily and it’s flavorful without being spicy.

Serving Suggestions

I like to serve this kind of soup with crackers, cheese, and/or corn muffins. You can also top it with things like shredded cheese, avocado, guacamole, sour cream…anything you like on tacos works here!

Best Tips for Success

• Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
• Instant Pot: Add the ingredients except the rice to the bowl. Cover and seal. Cook on HIGH pressure for 10 minutes and let naturally release. Puree and stir in the rice.
• We sometimes also stir in some frozen corn and additional whole beans in addition to some rice.
• You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.
• Serve with crackers or corn muffins, in a bowl or a smaller amount as a dip.
• Add hot sauce to your adult portion as desired.

I’d love to hear what your family thinks of this recipe if you try it out, so please comment below!

• Add the beans, sweet potato, onion, tomatoes, stock, cumin, salt, and chili powder to the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.

• Puree soup with an immersion blender or a regular blender, working carefully in batches.

• Stir in the the rice, using 1-2 cups depending on how thick you’d like the soup.

• Let sit, covered, for at least 5 minutes before serving to ensure the rice is warm.

• Season to taste with additional salt if needed. Serve with shredded cheese, sour cream, and/or avocado, as desired.

• Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
• Instant Pot: Add the ingredients except the rice to the bowl. Cover and seal. Cook on HIGH pressure for 10 minutes and let naturally release. Puree and stir in the rice.
• We sometimes also stir in some frozen corn and additional whole beans in addition to some rice.
• You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.
• Serve with crackers or corn muffins, in a bowl or a smaller amount as a dip.
• Add hot sauce to your adult portion as desired.

Calories: 323kcal, Carbohydrates: 64g, Protein: 15g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 872mg, Potassium: 825mg, Fiber: 14g, Sugar: 6g, Vitamin A: 5403IU, Vitamin C: 7mg, Calcium: 91mg, Iron: 5mg

(This post was updated and the recipe was streamlined November 2020. You can get the original recipe here.)