Black Bean Vegetable Soup
Ladle up this Black Bean Vegetable Soup and treat yourself to an incredibly flavorful soup loaded with beans and hearty veggies. A vegetarian soup that is good for the soul and will leave you filling full and satisfied.
Black beans are so versatile, and adding them to this soup was the perfect addition. You have tons of veggies from fire-roasted tomatoes, onions, corn, carrots, peppers, and of course black beans in a savory broth. Top with a dollop of sour cream or even Greek yogurt and dive in.
Slow Cooker Black Bean Vegetable Soup
Best of all with a little prep you toss this into your slow cooker in the morning and leave for the day. When you arrive home you have a fragrant home and a soup that is waiting for you! You black bean soup with simmer all day helping to infuse all the vegetables and herbs and spices for one incredible recipe.
- Veggie Loaded
- Easy Slow Cooker Recipe
- Easy to Prepare
- Protein Packed with Black Beans
- Perfect for Serving A Crowd
Trust me, you don’t want to miss out on this fantastic soup.
Can You Swap Out Beans in Black Bean Vegetable Soup
Absolutely! If you have run out of black beans or maybe aren’t a huge fan, feel free to reach for pinto, white beans, or even add in kidney beans. Any beans will work. I just love the flavor of black beans paired with all the vegetables.
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What to Pair with this Vegetable Black Bean Soup
You could pair cornbread, dinner rolls, crisp salad, or even crackers with this slow cooker soup. Or skip the sides and eat it alone! No matter how you serve it, I guarantee you will want seconds.
Can You Freeze Black Bean Vegetable Soup
I have not tried freezing this soup but I don’t see why it would be a problem. I just wouldn’t add any sour cream to the top of the soup as that would break down during the freezing process.
To save room in your freezer, pour the soup into a freezer bag, and seal and lay flat in your freezer. One it is frozen, you can stand it up on the bag’s side and it takes up hardly any room in the freezer.
To reheat from the freezer just let thaw in the fridge overnight. Or run the bag under warm water to help break it away then transfer into a pan and warm up on the stove or even slow cooker.
How Long Does this Bean and Vegetable Soup Last in Fridge
You can store your bean and vegetable soup in the fridge for up to three days. Anything after that it is best to toss out to prevent getting sick. Make sure to put up any leftovers before two hours, or you risk it going bad.
How to Make Bean and Vegetable Soup
Just chop up your veggies and get them prepared, and then place them in the slow cooker along with the spices and other ingredients. Cook on low for 6-8 hours.
If you want a creamier base take around 3 cups of your finished soup and puree it a bit to offer a smoother texture. If you don’t do this, you will have a very thin soup. It is all about the texture you want from the soup.
Can I Use Bone Broth in Place of Vegetable Broth
Bone broth has so many incredible benefits. If you choose to use a bone broth, it will make this not-vegetarian. BUT, you are more than welcome to swap to a bone broth. Chicken or beef will work.
You can also use regular broth as well as chicken or beef. If you use a lower sodium broth, know it will adjust the flavor slightly and make it a bit blander.
Can I Add Other Vegetables into Black Bean and Veggie Soup
Of course! Feel free to toss in vegetables that you and your family enjoy. From diced up zucchini, fresh spinach leaves (toss in last 30 minutes of cook time), or any other vegetable you enjoy. Just take note changing the recipe will adjust the flavor slightly.
Have you ever made a Black Bean and Veggie Soup before?
- 1 tbls. olive oil
- 1 yellow onion, chopped
- 1/2 c. corn
- 1/2 c. carrots, chopped
- 1/2 c. green pepper, chopped
- 3 cloves garlic, chopped
- 2 15 oz. cans black beans
- 15 oz. can fire roasted diced tomatoes
- 4 c. vegetable stock
- 1 tsp. cumin
- 1 tsp. thyme
- 1/2 tsp. cayenne
- 2 tsp. lime juice
- Cilantro and sour creme for garnish
- Place all ingredients in 6 quart slow cooker and cook on low for 6-8 hours. Puree 3 cups of finished soup and return to pot. Stir in lime juice just before serving. Garnish with chopped cilantro and sour cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 538mgCarbohydrates: 45gFiber: 15gSugar: 5gProtein: 15g