Festive Black Bean Soup in the Crock Pot

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is nice to come home to any time of the year.

Ingredients Nutrition


  1. Place beans in slow cooker. Add other ingredients. Add water just to cover.
  2. Cover. Cook on high 8 hours.
  3. Mash some of the beans for a thicker consistency. If desired, garnish with fresh cilantro, and cheese or sour cream. Leftovers freeze well.
Most Helpful

5 5

This is the best recipe I have tried in a very long time. It suggests that it is good frozen, I admit that I have never frozen food that I have cooked, so I tried it and it tastes better after being frozen. Knowing my family's tastes, I add two bell peppers and two fresh jalepenos. I also rinse the tomatoes to reduce the sodium and use a natural, preservative free broth to make it healthier, but the recipe is already plenty healthy. I wish more recipes were as consistent as this one.

5 5

I followed this recipe almost as close as I could. I didn't soak my beans overnight, never do. Used Rotel tomatos (yum), substituted jalapeno (had no green pepper) and chicken broth (had no vegatable). Also didn't have any cajun seasoning so I added hot paprika, salt, pepper & cumin. Cooked on high for about three/four hours, added some water and turned to low for another five/six hours. I also used the immersion blender on about half of it. Very, very tasty. This is a VERY easy soup to put together with things that I usually have in my cabinet. Served with sour cream and grated cheese. This and some Mexican cornbread make a soul satisfying meal.

3 5

Be prepared for this recipie to take the full ten hours to cook. That said I did find the final product rather bland. Next time I think I will add more spices and maybe hotter peppers to give it more flavor. Bacon would be good to, but then it wouldn't be low cholesterol!