slow cooker black bean soup

Slow Cooker Black Bean Soup

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 7-8 hours on LOW
  • Total Time: 7 hours 10 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican


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 114.5 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



  1. 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.
  2. 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.
  3. 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.

yummy family food

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