Crock-Pot Black Bean Soup

You can watch on Youtube here

The recipe for this amazing black bean soup is super simple and takes only a few minutes of active cooking time before we let the crock-pot do its magic!


  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, finely chopped
  • 1 tomato diced
  • 1⁄2 large red bell pepper, finely chopped
  • 1 cup Vegetable stock (Chicken stock can be used instead)
  • 2 (15 ounce) cans black beans, undrained
  • Salt/Pepper to taste
  • 1⁄2 tsp each of cumin, garlic powder, and onion powder
  • 2Tbls lemon juice


Simply add all of the listed ingredients except for the lemon juice to the crock-pot, cover, and put it on high for 3 hours. If you are not using a crock-pot, bring to a boil in a large soup pot then reduce to low heat and simmer, stirring occasionally until veggies are fully cooked.

After 3 hours, add the lemon juice and taste for seasoning. Add salt and pepper to taste if needed. You can serve this soup as a chunky broth or use an immersion blender to create the creamy soup like we did. Either way is amazing! Serve as is or add toppings like red onion, cilantro, avocado and sour cream.

2 Replies to “Crock-Pot Black Bean Soup”

  1. I wouldn’t recommend canning this fully prepared but it could be done with some tweaks.
    Start with 1 cup of dried beans instead of the previously canned, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
    Combine with all of the other ingredients, omitting the lemon juice and doubling the broth. Bring to a boil for 5 minutes.
    Fill jars halfway with the solids, then top off with the liquid to 1″ headspace.
    Pressure can 60 min/pints, 75 min/quarts.
    Based on

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