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This slow cooker black bean soup is full of hearty Tex-Mex flavors and uses dried black beans that don't require soaking. Perfect hands-off recipe for fall, winter, cold weather months, or anytime you want to use a crock pot instead!

Slow Cooker Black Bean Soup

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An easy and flavorful black bean soup made in the slow cooker. Perfect for those cold winter days when you don’t want to cook.

  • Total Time: 6 hours 15 minutes
  • Yield: 6-8 servings 1x


  • 2 cups dry black beans
  • 2 tsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 Tbsp chili powder
  • 1/2 jalapeño, seeded and chopped finely
  • 1/2 medium onion, chopped finely
  • 5 cups chicken or vegetable broth
  • 1 cup water
  • 10 oz (1 1/4 cups) red salsa
  • 11 oz frozen corn

Optional Toppings:

  • avocado, peeled, pitted and cut into chunks
  • sour cream
  • cilantro
  • pico de gallo
  • cotija (or queso fresco) cheese


  1. Sift through your dry black beans, removing any stones or broken beans, then gently rinse them under cool water.
  2. In the slow cooker, place the black beans, garlic, red pepper, cumin, salt, chili powder, jalapeño and onion. Add the broth, water and salsa and stir to combine.
  3. Since there is no pre-soaking required, cook on high for 6-7 hours, until the beans are soft and smooth. They should not feel chalky.
  4. In the last 30 minutes of cooking, remove 1 cup of the beans and 1 cup of the broth. Puree using either a blender or food processor (wait for the beans to cool before doing this option) or with an immersion blender.
  5. Return it to the slow cooker, then add the frozen corn.
  6. Continue cooking for the last 30 minutes, and serve garnished with avocado, sour cream, cilantro, pico de gallo or cotija cheese.



  • 6 qt slow cooker
  • blender, food processor or immersion blender
  • Author: Sarah | Away From the Box
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Tex Mex
  • Diet: Vegan