Vegan Slow Cooker Black Bean Soup

This easy Vegan Slow-Cooker Black Bean Soup is smoky, hearty, and full of bold flavors. Made with canned black beans, it’s perfect for busy days when you want a nourishing meal without soaking or cooking dried beans. Serve with a zesty cabbage and avocado topping for added crunch and freshness.

I’m a big believer in setting myself up for the next day, and that all starts the night before. When I’m on my A-game, I’ll have beans soaking, a meal in the crockpot, bread in the bread machine, and fresh-made granola from the oven before I call it a night. It doesn’t happen every day — life rarely goes that smoothly — but when it does, everything feels that much easier.

There’s nothing quite like waking up to a meal that’s already done — or coming home to one after a long day. This easy soup is one of my favorites — it’s simple, delicious, and endlessly comforting.

While you can toss everything into the slow cooker and let it do its thing, I like to spend a few extra minutes sautéing the vegetables first. That little step brings out their natural sweetness and adds a deeper, richer flavor. It’s ten minutes well spent — and so worth it.

Why this recipe works

• Hearty & Nutritious: Packed with protein and fiber from black beans.

• Bold Flavors: Chipotle, cumin, and smoked paprika create a rich, smoky depth.

• Effortless: Minimal prep and canned beans make it weeknight-friendly.

• Customizable: Keep it chunky or blend for a creamy texture.

• Perfect for Meal Prep: Great for leftovers, freezer-friendly, and crowd-pleasing.

In the kitchen tips

• Skip the Sauté (if needed): On busy days, toss everything in the slow cooker for a true dump-and-go meal.

• Texture: Use a potato masher or immersion blender to partially mash beans for a thick soup.

• Adjust Spice: Add extra chipotle for heat or skip the jalapeño for a milder version.

• Thicker Texture: Blend more of the soup with an immersion blender for a creamier consistency.

• Season in Layers: Add a pinch of salt when sautéing and adjust at the end for a balanced flavor.

• Add Acidity: Stir in lime juice at the end to brighten the flavors.

Add-ins and substitutions

• Sweet Potato: Diced raw sweet potatoes add natural sweetness — toss them in at the start.

• Extra Veggies: Add a diced bell pepper or corn for a colorful, nutrient-packed soup.

• Greens: Stir in spinach or kale during the last 10 minutes for added nutrients.

• Beans: Swap black beans with canned pinto or cannellini beans for variety. If you only have dried black beans, soak them overnight and cook them beforehand for this recipe.

• Chipotle in Adobe: Use 1–2 teaspoons of chipotle powder and add a touch of tomato paste and vinegar to mimic the adobo sauce.

Storage & freezing

• Fridge: Let the soup cool and store in an airtight container for up to 4-5 days.

• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.

• Reheating: Add a splash of water or broth to thin the soup if it thickens during storage.

Serving suggestions

• Arroz Rojo (Mexican rice)

• Brown or white rice 

• Guacamole

• Pico de Gallo 

• Homemade salsa 

• Easy vegan lime crema

FAQ

• Can I make this oil-free?
  Yes! Skip the oil and sauté vegetables in water or broth for a lighter, oil-free version.

• How do I balance flavors if the soup tastes too spicy?
  Add a splash of coconut milk, a drizzle of maple syrup, or an extra squeeze of lime to tone down the spice.

• Can I leave the soup in the slow cooker after it’s done cooking?
  Yes! Use the warm setting to keep the soup hot for up to 3–4 hours without overcooking.

• Can I use canned tomatoes instead of fresh ones?
  Absolutely. Replace the diced tomato with 1 cup of canned diced tomatoes (fire-roasted works great). 

• Can I use store-bought salsa?
  Yes! Store-bought salsa works well, but if you’re up for it, my homemade salsa is a delicious option.

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Vegan Slow Cooker Black Bean Soup (Easy and Spicy)

American

YIELDS: 6

AUTHOR: Julie Gaeta

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Vegan Slow Cooker Black Bean Soup (Easy and Spicy)

PREP TIME: 10 MinCOOK TIME: 4 HourTOTAL TIME: 4 H & 10 M

This easy Vegan Slow-Cooker Black Bean Soup is smoky, hearty, and full of bold flavors. Made with canned black beans, it’s perfect for busy days when you want a nourishing meal without soaking or cooking dried beans. Serve with a zesty cabbage and avocado topping for added crunch and freshness.

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1 medium tomato, diced
• 1 jalapeño, diced (seeds removed for less heat)
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon maple syrup
• Pinch of cayenne pepper
• 2 chipotle peppers in adobo, minced
• 4 (15-oz) cans black beans, drained and rinsed
• 2.5 teaspoons sea salt, divided
• 4 cups of water mixed with vegetable bouillon OR low-sodium vegetable broth
• 1/2 cup salsa (add at the end. Use homemade salsa or your favorite store-bought option.)
• 1 tablespoon lime juice

Optional toppings

• Lime crema
• Chopped fresh cilantro
• Avocado slices
• Green onions
• Jalapeno slices
• Crushed tortilla strips or chips
• Vegan sour cream
• Zesty cabbage topping; A simple mix of finely diced cabbage, radishes, red onion, avocado, and cilantro, tossed with fresh lime juice for a fresh crunch (see Notes for recipe).

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt. Cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add carrot, celery, tomato, and jalapeño. Cook for another 5 minutes until softened. Add garlic cloves and cook for 1–2 minutes until fragrant.
2. Transfer the mixture to a 6-quart slow cooker. Add canned black beans (rinsed and drained), water with bouillon, seasonings, and 1 teaspoon of sea salt. Stir to combine.
3. Cover and cook on high for 4–5 hours or low for 7–8 hours.
4. Use an immersion blender to partially blend the soup for a thicker texture. Alternatively, remove 2–3 cups of the soup, blend it in a blender, and return it to the slow cooker.
5. Add the salsa, lime juice, and remaining salt. Stir and taste, adjusting seasoning as needed.
6. Ladle into bowls and top with a dollop of sour cream or lime crema, zesty cabbage mix (see Notes), and crushed tortilla chips.

Notes

Zesty Cabbage Mix

Finely dice:

• 1/2 cup cabbage, finely diced
• 1/4 cup onion, finely diced
• 1/4 cup radishes, finely diced
• 1/2 avocado, diced
• 2 tablespoons cilantro, chopped

https://becomingyouwithjulie.com/recipes/vegan-slow-cooker-black-bean-soup

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