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Use the crock pot to cook up a hearty and nutritious Slow Cooker Black Bean Soup with veggies and lots of kid-friendly flavor. It’s easy, versatile, and a great freezer meal!
Slow Cooker Black Bean Soup
My kids have always been hit or miss with soup, but they always love bean soups. (I honestly don’t know why, but I go with it!) This version of Slow Cooker Black Bean Soup is easy, nutritious, and really yummy. I love that it has veggies blended in and that it’s easy for me to throw together even when I’m in a rush!
TIP: There’s an instant pot version if you prefer cooking that way.
Ingredients in Black Bean Soup
To make this crock pot bean soup you’ll need:
- Black beans
- Sweet potato or butternut squash
- Onion
- Canned diced tomatoes
- Cumin
- Salt
- Chili powder
- Garlic powder
- Vegetable or chicken stock
- Cooked rice
TIP: I like adding in cooked rice to thicken the soup and make it easy for the kids to eat off of a spoon.
How to Make Slow Cooker Black Bean Soup Step-by-Step
Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the recipe for the full information.
- 1. Gather the ingredients.
- Add the ingredients except the rice to the slow cooker. Cook on low.
- Puree soup. Stir in the the rice. Let sit, covered, to thicken.
- Season to taste with additional salt if needed. Serve with salsa, cheese, and/or sour cream.
TIP: You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.
What kind of black beans are best for this recipe?
You can use canned black beans or beans that you’ve cooked from dry. I like to do big batches of Slow Cooker Black Beans since we use them so often and this is a more affordable way to prepare a pile of them at once! (My family eats a lot of beans…)
What can I try if my toddler doesn’t like soup?
Well, first know that this is a common issue. Soup can be hard for kids to eat and hard to figure out since a lot of things are often mixed together. I like to suggest offering something for the kids to dip into their soup, like crackers or strips of toast. And also starting with a very small serving if you’re not sure if your child will be a fan.
TIP: This soup has a thick texture so it stays on the spoon relatively easily and it’s flavorful without being spicy.
What can I serve with this Slow Cooker Black Bean Soup?
I like to serve this kind of soup with crackers, cheese, and/or corn muffins. You can also top it with things like shredded cheese, avocado, guacamole, sour cream…anything you like on tacos works here!
Tips for Making the Best Slow Cooker Black Bean Soup
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
- Instant Pot: Add the ingredients except the rice to the bowl. Cover and seal. Cook on HIGH pressure for 10 minutes and let naturally release. Puree and stir in the rice.
- We sometimes also stir in some frozen corn and additional whole beans in addition to some rice.
- You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.
- Serve with crackers or corn muffins, in a bowl or a smaller amount as a dip.
- Add hot sauce to your adult portion as desired.
I’d love to hear what your family thinks of this recipe if you try it out, so please comment below!
(This post was updated and the recipe was streamlined November 2020. You can get the original recipe here.)
Slow Cooker Black Bean Soup (with Instant Pot Option)
Description
The addition of grains helps to thicken the soup to a nice consistency for little eaters, so don’t be worried if it’s pretty thin before you add them in before serving. (This post was updated and the recipe was streamlined November 2020. You can get the original recipe here.)
Ingredients
- 6 cups black beans, drained and rinsed if using canned (or about 3 14.5 ounce cans)
- 2 cups diced sweet potato or butternut squash
- 1 cup onion, diced (about 1 medium)
- 1 quart vegetable or chicken stock
- 14.5 ounce can diced or crushed tomatoes
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1–2 cups short grain rice (brown or white), fully cooked
- Shredded cheese, sour cream, avocado, optional
Instructions
- Add the beans, sweet potato, onion, tomatoes, stock, cumin, salt, and chili powder to the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Puree soup with an immersion blender or a regular blender, working carefully in batches. Stir in the the rice, using 1-2 cups depending on how thick you’d like the soup. Let sit, covered, for at least 5 minutes before serving to ensure the rice is warm.
- Season to taste with additional salt if needed. Serve with shredded cheese, sour cream, and/or avocado, as desired.
Notes
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
Instant Pot: Add the ingredients except the rice to the bowl. Cover and seal. Cook on HIGH pressure for 10 minutes and let naturally release. Puree and stir in the rice.
We sometimes also stir in some frozen corn and additional whole beans in addition to some rice.
You can use frozen sweet potato cubes or precut butternut squash to reduce the amount of chopping.
Serve with crackers or corn muffins, in a bowl or a smaller amount as a dip.
Add hot sauce to your adult portion as desired.
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