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Home » Recipes » Vegan Soups & Stews

Vegan Slow Cooker Black Bean Soup

Modified on May 3, 2025 · Published on Jan 30, 2025 by Julie Gaeta · This post may contain affiliate links or sponsored content · Leave a Comment

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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.

Vegan Slow Cooker Black Bean Soup

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.

Jump to:
  • Why this recipe works
  • In the kitchen tips
  • Add-ins and substitutions
  • Storage & freezing
  • Serving suggestions
  • FAQ
  • 📖 Recipe
  • 💬 Comments

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.
Vegan Black Bean Soup in a bowl.

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
Vegan Black Bean Soup in a Bowl topped with chips, cabbage, salsa, and cashew sour cream.

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.

📖 Recipe

Vegan Slow Cooker Black Bean Soup

Vegan Slow Cooker Black Bean Soup (Easy and Spicy)

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
  • ½ cup salsa, add at the end. Use homemade salsa or your favorite store-bought option.
  • 1 tablespoon lime juice
  • Optional toppings: Lime crema, vegan sour cream, chopped fresh cilantro, avocado slices, green onions, jalapeno slices, crushed tortilla strips, chips, zesty cabbage topping,

Instructions
 

  • 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.
  • 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.
  • Cover and cook on high for 4–5 hours or low for 7–8 hours.
  • 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.
  • Add the salsa, lime juice, and remaining salt. Stir and taste, adjusting seasoning as needed.
  • Ladle into bowls and top with a dollop of sour cream or lime crema, zesty cabbage mix (see Notes), and crushed tortilla chips.

Notes

  1. Zesty Cabbage Mix
    Finely dice:
    ½ cup cabbage
    ¼ cup onion
    ¼ cup radishes
    ½ avocado
    2 tablespoons cilantro
    Toss with ½ lime and a generous pinch of sea salt (adjust to your taste).
Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!
Author: Julie Gaeta

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Welcome!

Hi, I'm Julie—a certified Holistic Health Coach through the Institute for Integrative Nutrition, with advanced training in hormone health and a background in yoga teacher training.

As a plant-based recipe creator, writer, and single mom of nine, I share nourishing recipes, simple wellness tools, and honest stories of resilience, healing, and starting over—all grounded in real life.

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