This crock pot black bean soup is an easy and delicious vegetarian soup that is packed with flavor! Throw everything in the crock pot, blend, and enjoy!
Protein Packed Soup
Soup season is in full swing and we are all about throwing soup recipes into a slow cooker so you have lunch or dinner ready for you and your family all week long. We have so many protein-packed chicken soups on Fit Foodie Finds, as well as beef packed chili.
Today we are sharing a protein packed soup that is MEAT FREE! That’s right, 13 grams of protein per serving in this crock pot black bean soup. You just can’t beat it! Some other reasons we love this soup are—>
It’s easy–> This soup is similar to our lazy girl chili, as we use ingredients that we usually have in our pantry. If you don’t have three cans of black beans to spare, mix and match different beans or add in more veggies if you have them in the refrigerator. This soup is easy and forgiving!
Flavorful–> We love using a jar of our favorite organic salsa to flavor soups and chilis! Why? Because it has many of the ingredients we would put into our soup (diced tomatoes, chili, spices, etc.) all in one! As long as you stay away from super processed and high sugar salsas, you can keep your soup healthy and flavorful!
Freezable–> This soup does serve 6, so if you are worried about wasting food or having too many leftovers freeze it for later! Check out how to freeze soup here for details!
Ingredients You’ll Need
This black bean crock pot black bean soup is meant to be a healthy soup made from ingredients you can find anywhere (and hopefully in your pantry). Check out the ingredients we use below.
- Canned Black Beans
- Frozen or Canned Corn
- Vegetable Broth
- Chili Powder
Things to Remember
This soup is pretty straight forward, but there are some tips + tricks to keep in mind while preparing this soup for the week.
Don’t add too much liquid. When testing this black bean soup we overestimated how much liquid we actually needed!
Remember that when you put vegetables and other ingredients into a slow cooker and cook them long and slow, moisture is drawn out of whatever ingredients you put into the slow cooker, adding more liquid than planned.
Add only the amount of liquid recommended, keeping in mind that some salsas have more liquid than others.
Add your favorite soup toppings. Alone, this black bean soup is very similar to the old Panera black bean soup. It’s delicious, but mostly just black beans. You can jazz up this soup by adding your favorite toppings!
Our favorite topping for this soup is sauteed peppers and onions, but feel free to add any of your favorite toppings or any of the topping options below!
- Greek Yogurt
- Corn Salad
- Fresh Tomatoes
- Tortilla Chips
- Fresh Cilantro
- Roasted Potatoes
How do I thicken black bean soup? We thicken this black bean soup by removing 3 cups of the black bean soup and pureeing it with an emulsifier! If you don’t have an emulsifier, we recommend letting the black bean soup sit for 5-10 minutes or until it isn’t boiling hot before pureeing the soup in a high-speed blender.
Then, we add the black bean puree back into the crock pot and then we mix well. The black bean puree thickens the soup while the other ingredients add a delicious texture to the soup.
What do you eat with black bean soup? Other than toppings, we love serving this crock pot black bean soup with tortilla chips or any of the sides below!
Vegetarian Soup Recipes
Crock Pot Black Bean Soup
- 3 15-oz. cans black beans drained and rinsed
- 1 4-oz. can green chilis
- 1 cup chunky salsa
- 1 cup vegetable broth
- 1/2 medium white onion finely minced
- 3 tablespoons minced garlic
- 2 tablespoons cumin
- 1.5 tablespoons chili powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place everything in a slow cooker, mix well, and cover.
- Cook on high for 2 hours, stirring halfway through.
- Uncover the slow cooker and mix well.
- Then, remove 3 cups of the black bean soup and place it into a high speed blender. Blend until the soup is completely smooth.
- Pour the black bean puree back into the slow cooker and mix well. There should be some back bean chunks left in the soup.
- Top with roasted or sauteed vegetables and enjoy!
3 tablespoons of minced garlic, really?! That’s a lot of garlic. Also, corn is mentioned in “Ingredients you’ll need”, but not in the list where amounts are given.
Maybe to make the corn salad as a topping?
Is it soup…or is it poop? We may never know. Still looks delish!