Use the crock pot to cook up a hearty and nutritious Slow Cooker Black Bean with hidden veggies and lots of kid-friendly flavor.
Slow Cooker Black Bean Soup
When making soups for kids, I tend to err on the more simple side of things since so many kids don’t love foods all mixed together. This Slow Cooker Black Bean Soup, which has veggies blended right into the base and yet still has detectable black beans for kids who like beans and some texture, is a good option. It’s nutritious, easy to make, and makes enough for the family plus (maybe!) some leftovers.
Ingredients in Black Bean Soup
To make this crock pot bean soup you’ll need:
- Black beans
- Sweet potato
- Canned diced tomatoes
- Chili powder
- Vegetable or chicken stock
- Cooked rice
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!
How to Make Slow Cooker Black Bean Soup Step-by-Step
Here’s a look at the easy process involved in making this recipe.
1. Set aside 1 cup beans. Add the remaining beans to the slow cooker along with the veggies and spices. Cook on low.
2. Puree soup. Stir in the reserved beans and the rice. Let sit, covered, to thicken.
3. Season to taste with additional salt if needed. Serve with salsa, cheese, and/or sour cream.
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 not very appealing (for other reasons I cannot figure out because, toddlers!). I like to suggest offering something for the kids to dip into their soup and starting with a very small serving if you’re not sure if your child will be a fan. 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 Baked Tortilla Chips since I can control the amount of salt. Let them get a little brown and let cool completely on the baking sheet to ensure they are crispy (rather than tough). Or try whole grain crackers or Corn Muffins.
P.S. The soup above is shown with the Honey Heroes Organic Cookies. They are made with whole grains and flax, they have a little protein, and they don’t contain nuts (so they are good for school lunches).L is currently obsessed with them and likes to say that the ones with pigtails are her—especially since yesterday was superhero day at her school!
How long will leftovers of this soup last?
You can store leftover soup in an airtight container in the fridge for 3-5 days. Warm to reheat and serve.
I’d love to hear what your family thinks of this recipe if you try it out, so please comment below!Print
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.
- 6 cups black beans, drained and rinsed if using canned
- 2 cups diced sweet potato
- 2 cups cherry tomatoes or 1-14.5 ounce can diced tomatoes with juices
- 1 medium onion, diced (about 1 cup)
- 3 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 5 cups vegetable or chicken stock
- 2 cups short grain rice (brown or white), fully cooked
- Set aside 1 cup beans. Add the remaining 5 cups to the slow cooker along with the sweet potato, tomatoes, onion, cumin, salt, chili powder, and stock. 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 reserved 1 cup beans and the rice. Let sit, covered, for at least 10 minutes before serving so the rice can thicken the soup.
- Season to taste with additional salt if needed. Serve with salsa, cheese, and/or sour cream.
This recipe makes a lot, but it stores really well so you can enjoy it as leftovers the next day or put half into the freezer and pull it out when you need it.