Slow Cooker Black Bean Soup

Prep Time

15 minutes

Prep Notes

Cooking Time

6-8 hours


2 garlic cloves, minced

1 medium yellow onion, diced

2 celery stalks, diced

2 medium carrots, grated

1 lb. uncooked black beans

1 cup salsa

1 tablespoon chili powder

1/2 tablespoon cumin

1 teaspoon oregano

4 cups vegetable stock

2 cups water


1. Rinse the black beans in a colander under cool water running water and pick out any debris.

2. Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable stock and water in a 5-7 quart slow cooker.  Stir well.

3.  Place the lid on the slower cooker and cook on high for 6-8 hours (beans should be very soft). 

4.  Once the beans are very soft, use an immersion blend to blend the soup until it is thick and creamy.  Taste the soup and add salt if needed.  Alternatively, wait until soup cools and work in batches to puree in a regular blender.


I love this soup with chunks of avocado mixed in, try it!