Crockpot Black Bean Soup Recipe

Name: Crockpot Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dry Black Beans, Picked Through To Remove Rocks, And Rinsed; 6 cups Boiling Water; 1 whole Carrot, Finely Chopped; 1 stalk Celery, Minced; 1 whole Large Red Onion, Finely Chopped; 6 cloves Garlic, Minced; 2 whole Green Peppers, Stem And Seeds Removed Then Minced; 2 whole Jalapeno Peppers, Deseeded And Minced; 1/4 cups Lentils, Picked Through To Remove Rocks And Rinsed; 1 can Diced Tomatoes (28 Oz Can); 2 Tablespoons Chili Powder; 2 teaspoons Ground Cumin; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Ground Black Pepper; 2 Tablespoons Red Wine Vinegar; 1 teaspoon Salt; 1/2 cups Uncooked White Rice; Shredded Cheese And Sour Cream, Optional For Garnishing

Servings: persons

1 pound Dry Black Beans, Picked Through To Remove Rocks, And Rinsed
6 cups Boiling Water
1 whole Carrot, Finely Chopped
1 stalk Celery, Minced
1 whole Large Red Onion, Finely Chopped
6 cloves Garlic, Minced
2 whole Green Peppers, Stem And Seeds Removed Then Minced
2 whole Jalapeno Peppers, Deseeded And Minced
1/4 cups Lentils, Picked Through To Remove Rocks And Rinsed
1 can Diced Tomatoes (28 Oz Can)
2 Tablespoons Chili Powder
2 teaspoons Ground Cumin
1/2 teaspoons Dried Oregano
1/2 teaspoons Ground Black Pepper
2 Tablespoons Red Wine Vinegar
1 teaspoon Salt
1/2 cups Uncooked White Rice
Shredded Cheese And Sour Cream, Optional For Garnishing

1
1.
2
In a large pot, place the black beans in three times their volume of water.
3
Set it over high heat, bring to a boil and let it boil 10 minutes.
4
Cover the pot, remove from heat and let beans stand 1 hour.
5
Drain and rinse.
6
2.
7
In a crockpot, combine soaked black beans and 6 cups boiling water.
8
Put the lid on and cook for 3 hours on high.
9
Stir in carrots, celery, onion, garlic, bell pepper, jalapeno, lentils, and canned tomatoes.
10
Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
11
Put the lid on and cook on high for 2 hours.
12
3.
13
Stir the rice into the crockpot and cook for an hour.
14
Taste to make sure vegetables and rice are cooked thoroughly and are seasoned to taste.
15
Puree the soup as desired with an immersion blender or by transferring 1/2 of the soup to a blender or food processor and processing it, then pouring back into the pot before serving.
16
4.
17
Serve with sour cream and shredded cheese.

3522

kcal

Calories

362

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound Dry Black Beans, Picked Through To Remove Rocks, And Rinsed, 6 cups Boiling Water, 1 whole Carrot, Finely Chopped, 1 stalk Celery, Minced, and more.

Yes, Crockpot Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions