Editor’s note: Black bean soup has become our absolute family favorite. So much so that I’ve adapted it for the Instant Pot because we make it at least once a month. It’s so versatile.
I hope you love it as much as we do. This black bean soup is a mom’s dream because it’s full of hearty black beans, tomatoes and whatever veggies you like. Plus, it’s so easy to toss together in the slow cooker or instant pot.
It still feels weird not having Day 300-whatever at the beginning of my posts. But, the good news is, I’m sharing one of our family’s all-time favorite CrockPot recipes from Stephanie O’Dea’s wonderful site, CrockPot 365.
The original recipe is absolutely fantastic and I highly recommend it. This go-around I’m transitioning it toward using more whole foods by using slow-cooked previously dry black beans, fresh tomatoes, baby bok choy leaves from my freezer.
I’m also using one can of corn, though fresh corn would surely be delicious I don’t have any on-hand this time of year.
I left the corn undrained to compensate for using fresh tomatoes instead of canned with the extra juice. The best part of this recipe is that you can add just about any combination of vegetables you like and have a fantastic-tasting black bean soup.
The original recipe is very close to vegan, with just optional toppings of shredded Parmesan and sour cream. I’m leaving those out and opting for salsa and fresh cilantro toppings.
The kids did add some shredded Mexican cheese to their portions.
Black Bean Soup
Adapted from CrockPot Black Bean Soup Recipe.
Ingredients
6 cups black beans, cooked, undrained (I used 2 pints black beans and 1 pint refried black beans)
2 large tomatoes, chopped
2 cups Easy Slow Cooker Vegetable Broth
1 1/2 cups vegetables, chopped (I use whatever I happen to have in the crisper)
15.25 ounce can corn, undrained
2 tablespoons salsa
1/4 cup taco seasoning
Top with extra salsa and chopped cilantro (optional)
Salt, to taste
Method
Squirt a bit of olive oil in the bottom of your crock and swirl around.
Add all ingredients, except optional toppings.
Cook on LOW for 8-10 hours.
Carefully blend with an immersion blender until smooth, but still a bit chunky.
Top with salsa and chopped cilantro if desired.
Salt to taste.
Instant Pot Method
Add ingredients to the instant pot and cook on high pressure for 30 minutes. (Note: If you’re using uncooked dry beans instead of cooked, use 2 cups dry, add 4 cups of liquid and increase the cook time to 45 minutes.)
Allow pressure to naturally release. Blend and serve topped with salsa and chopped cilantro if desired. Salt to taste.
The Results
I love this soup so much it’s ridiculous. The non-canned beans give you so much more versatility with the salt level, too. With the canned version it can come out too salty, but this time I added just a bit of House seasoning to achieve soupified perfection.
It’s great with or without cheese and makes a perfectly quick, hearty lunch on a chilly day.
The kids may have gotten more on their little faces than in their bellies, that’s debatable, but they said lots of “mmm”s and “yummy-yummy”s while they did. The whole family loves this soup: so easy, versatile and delicious.
This post is shared with Gallery of Favorites, Real Food Wednesday, Whole Food Wednesdays, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.
Recipe card
Slow Cooker Black Bean Soup
This black bean soup is a mom's dream because it's full of hearty black beans, tomatoes and whatever veggies you like. Plus, it's so easy to toss together in the slow cooker or instant pot.
Ingredients
- 6 cups black beans, cooked, undrained (I used 2 pints black beans and 1 pint refried black beans)
- 2 large tomatoes, chopped
- 2 cups Easy Slow Cooker Vegetable Broth
- 1 1/2 cups vegetables, chopped (I used baby bok choy leaves)
- 15.25 ounce can corn, undrained
- 2 tablespoons salsa
- House seasoning or salt and pepper, to taste
- Top with extra salsa and chopped cilantro (optional)
Instructions
- Squirt a bit of olive oil in the bottom of your crock and swirl around. Add all ingredients, except optional toppings. Cook on LOW for 8-10 hours. Carefully blend with an immersion blender until smooth, but still a bit chunky. Top with salsa and chopped cilantro if desired.
- OR Instant Pot Method
- Add ingredients to the instant pot and cook on high pressure for 30 minutes. (Note: If you're using uncooked dry beans instead of cooked, use 2 cups dry, add 4 cups of liquid and increase the cook time to 45 minutes.)
- Allow pressure to naturally release. Blend and serve topped with salsa and chopped cilantro if desired.
