Crockpot Vegan Black Bean Soup
A protein-rich, smoky black bean soup that simmers to perfection in the crockpot. Zero effort, maximum flavor, and leftovers you’ll actually want.
Ingredients
Base & Beans:
- 2 cans 15 oz each black beans, drained & rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes, drained
- 1 cup vegetable broth
Seasonings & Extras:
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ½ tsp oregano
- 1 tbsp lime juice freshly squeezed
For Serving:
- Chopped cilantro
- Avocado slices
- Lime wedges
Instructions
Step 1: Dump Everything in the Crockpot
- Add black beans, onion, garlic, tomatoes, and vegetable broth to the crockpot.
Step 2: Season It Like You Mean It
- Mix in cumin, smoked paprika, chili powder, salt, black pepper, and oregano.
Step 3: Let the Crockpot Do Its Magic
- Cover and cook on low for 6 hours (or high for 3 hours).
Step 4: Blend (If You Want It Creamier)
- Use an immersion blender to blend part of the soup for a thicker consistency.
Step 5: Add the Final Touches
- Stir in lime juice and adjust seasoning if needed.
Step 6: Serve & Enjoy
- Garnish with cilantro, avocado slices, and lime wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 25%
- Vitamin C: 30%
- Folate: 40%
- Magnesium: 28%
- Potassium: 22%
Additional Notes & Tips
- Spice it up! Add diced jalapeños or a dash of hot sauce.
- Need it extra creamy? Blend it completely or stir in coconut milk.
- Leftovers? This soup freezes like a dream—make extra and save future you some trouble.
- Want more texture? Add corn, bell peppers, or even quinoa.