Go Back
To make Slow Cooker Spicy Black Bean Soup, gather these simple ingredients: - 2 cups dried black beans, rinsed and sorted - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 2 jalapeño peppers, minced (seeds removed for less heat) - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes with green chilies - 2 tablespoons tomato paste - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving - Lime wedges for serving Each ingredient plays a key role. The black beans are the star, providing protein and fiber. The vegetables add fresh flavor and texture. Broth and tomatoes create a rich base. Spices infuse warmth and depth. The garnishes bring brightness and creaminess to each bowl. Using fresh ingredients makes a big difference. I always recommend choosing ripe tomatoes and fresh herbs. They enhance the soup's flavor and make it more vibrant. This soup not only warms you up but also fills you with wholesome goodness. Each bite is a flavor explosion that delights the senses. - Start with 2 cups of dried black beans. Rinse them well in cold water. Remove any debris or damaged beans. This step is key for a clean soup. - Next, dice 1 medium onion and mince 3 cloves of garlic. Chop 1 red bell pepper and 1 green bell pepper. For heat, mince 2 jalapeño peppers. Remove the seeds for less spice. - In a slow cooker, combine the black beans, onion, garlic, bell peppers, and jalapeños. - Pour in 4 cups of vegetable broth. Add 1 can of diced tomatoes with green chilies and 2 tablespoons of tomato paste. - Stir in 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix everything well. - Cover the slow cooker. Cook on low for 8 hours or high for 4 hours. The beans should become tender. - After cooking, use an immersion blender to blend the soup slightly. This gives it a creamier texture. Leave some beans whole for heartiness if you like that. - Taste the soup. Adjust the seasoning as needed. Add more salt, pepper, or spices to match your flavor preference. - Ensuring bean tenderness: Start with good quality dried black beans. Rinse and sort them well. Soaking beans overnight helps them cook faster. However, you can skip soaking if you use a slow cooker. Cook them on low for about eight hours or on high for four hours. Check them for tenderness before you blend. - Blending techniques for texture: For the best texture, use an immersion blender. Blend just enough to create a creamy soup while keeping some beans whole. This adds heartiness and depth. If you don’t have an immersion blender, transfer a portion to a regular blender. Just be careful with hot liquids. - Recommended spices and herbs: This soup shines with cumin, chili powder, and smoked paprika. These spices bring warmth and depth. For a fresh kick, add chopped cilantro before serving. You can also experiment with a pinch of cayenne if you want more heat. - Suggestions for serving accompaniments: Serve the soup with creamy avocado slices and lime wedges. These toppings add richness and brightness. Warm tortilla chips are great for dipping, too! - What to do if soup is too thick/thin: If your soup is too thick, add a bit of vegetable broth or water. Stir well and heat until blended. If it’s too thin, let it cook longer uncovered to thicken up. You can also mash some beans against the side of the slow cooker for a thicker texture. {{image_2}} You can change beans based on what you have. Canned beans save time. Just rinse and drain them before adding to the pot. Dried beans need more care. You must soak them overnight and rinse well. For veggies, feel free to swap. Use corn for sweetness. Carrots add crunch. Spinach or kale boosts color and nutrition. Get creative with what you like! This soup fits many diets. It’s vegan by nature, as it only uses plant-based ingredients. For gluten-free, check the broth label. Most brands are safe, but it's best to be sure. Want low-sodium? Use low-sodium broth and skip added salt at first. You can always adjust the flavor later! Spice level is key for enjoyment. If you want less heat, take out the seeds from jalapeños. You can also reduce the number of peppers. For more heat, add a dash of cayenne pepper or a splash of hot sauce. Always taste as you go! Store leftover spicy black bean soup in an airtight container. Let it cool for about 30 minutes before sealing. This helps keep the flavor fresh. You can keep it in the fridge for up to five days. For freezing, use a freezer-safe container or freezer bag. Leave some space at the top for expansion. The soup can stay good in the freezer for up to three months. When you are ready to enjoy it, thaw it overnight in the fridge. To reheat the soup, use the stove for best results. Pour the soup into a pot and heat it on low. Stir often to keep it from sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This keeps the flavor strong and the texture nice. Can I use canned black beans instead of dried? Yes, you can use canned black beans. Drain and rinse them before adding. Use 3 cans instead of dried beans. This saves cooking time and makes the soup quicker to prepare. How to make this soup more or less spicy? To increase spice, add more jalapeños or use spicy chili powder. For less heat, remove the seeds from jalapeños. You can also use fewer jalapeños or replace them with sweet bell peppers. What can I serve with spicy black bean soup? This soup pairs well with rice or cornbread. You can also enjoy it with tortilla chips. A simple salad or avocado slices on top adds freshness. Each serving has about 250 calories. It contains 12 grams of protein, 40 grams of carbs, and 5 grams of fat. The soup is rich in fiber, thanks to the black beans and vegetables. The soup lasts in the fridge for about 5 days. Make sure to store it in an airtight container. If you want to keep it longer, freeze it for up to 3 months. Always reheat it until hot before eating. This blog post covered making a delicious black bean soup. We explored the key ingredients, from dried black beans to fresh veggies and spices. The step-by-step instructions made cooking easy, ensuring great results. I shared useful tips for flavor and texture, plus storage and variation ideas. With these details, you can now create a tasty soup that fits your needs. Enjoy your cooking and the wonderful flavors in every bowl!

Slow Cooker Spicy Black Bean Soup

Warm up with a bowl of Fiery Slow Cooker Spicy Black Bean Soup that's bursting with flavor! This hearty recipe combines black beans, colorful veggies, and smoky spices for a comforting meal that’s easy to prepare. Ready in just 8 hours, it's perfect for busy days. Serve it garnished with fresh cilantro and creamy avocado for an irresistible finish. Click through to explore this delicious recipe and spice up your dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

2 cups dried black beans, rinsed and sorted

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 jalapeño peppers, minced (seeds removed for less heat)

4 cups vegetable broth

1 can (14 oz) diced tomatoes with green chilies

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro for garnish

Avocado slices for serving

Lime wedges for serving

Instructions
 

Start by rinsing and sorting the black beans, removing any debris or damaged beans.

    In the slow cooker, combine the black beans, diced onion, minced garlic, red and green bell peppers, and jalapeños.

      Pour in the vegetable broth and add the diced tomatoes with their juice, along with the tomato paste.

        Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper, ensuring everything is well mixed.

          Cover the slow cooker with its lid and set it on low for 8 hours or high for 4 hours, until the beans are tender.

            After cooking, use an immersion blender to blend the soup slightly for a creamier texture, leaving some beans intact for heartiness if desired.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or spices as needed.

                Serve hot, garnished with fresh cilantro, slices of avocado, and a wedge of lime on the side for squeezing over the soup.

                  Prep Time: 15 minutes | Total Time: 8-9 hours | Servings: 6-8