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

📖 Recipe

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.

LEAVE A REVIEW PIN RECIPE PRINT RECIPE

Cook ModePrevent your screen from going dark

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