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.
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 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
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
- Optional toppings: Lime crema, vegan sour cream, chopped fresh cilantro, avocado slices, green onions, jalapeno slices, crushed tortilla strips, chips, zesty cabbage topping (recipe follows).
- Zesty Cabbage Mix:
½ cup cabbage
¼ cup onion
¼ cup radishes
½ avocado
2 tablespoons cilantro
Finely dice and toss with ½ lime and a generous pinch of sea salt (adjust to your taste).
Nutrition
Calories: 330kcal | Carbohydrates: 58g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2212mg | Potassium: 1097mg | Fiber: 23g | Sugar: 5g | Vitamin A: 2196IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 6mg
