Slow-Cooker Black Bean Soup


This hearty, chunky bean soup is the ideal meal for any potluck, football watch party, or family dinner. 

Slow-Cooker Black Bean Soup Image
Photo: Southern Living
Active Time:
10 mins
Total Time:
8 hrs 10 mins
Serves: 4 (serving size: about 2 cups)

The Southwestern flavors are strong in this warm and comforting soup. Everyone's favorite kitchen appliance, the slow cooker, does all the work; you don't even need to soak the beans, just put them in dry. Instead of a creamy black bean soup, this one is more brothy, like a savory stew. Make this a vegetarian soup by using vegetable broth instead of chicken broth. For a softer bean texture, be sure and add the tomatoes during the last hour of cooking. Set up a toppings bar with different cheeses, tortilla chips, green onions, avocados, etc., and let your guests fix their bowl of soup to fit their style.


  • 1 pound dried black beans

  • 1 medium (about 2 1/2 oz.) poblano chile, seeded and chopped (about 1/3 cup)

  • 6 cups chicken broth

  • 1 cup chopped white onion (from 1 medium onion)

  • 1/2 cup chopped carrot (from 1 large carrot)

  • 1 tablespoon chili powder

  • 2 teaspoons finely chopped garlic (from 2 garlic cloves)

  • 1 teaspoon ground cumin

  • 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained

  • 1 teaspoon kosher salt

  • Toppings: sour cream, avocado slices, fresh cilantro leaves, chopped fresh tomatoes, black pepper


  1. Place beans, poblano, broth, onion, carrot, chili powder, garlic, and cumin in a 6- to 8-quart slow cooker. Cover and cook on LOW 7 hours. Add fire-roasted diced tomatoes and salt to slow cooker, cover, and continue cooking on LOW until thoroughly heated, about 1 hour. Serve with choice of toppings.

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