Easy Crock-Pot Black Bean Soup

I’m glad you all liked the Whole Foods Pantry Stock Up Contest post. How cool would it be if an EBF reader won one of the giveaways? I’ll keep my fingers crossed. πŸ™‚

As I mentioned, I’ve started experimenting with some of the recipes. It’s been getting colder here in VA and I’ve been craving warm foods so I decided to give the Simple Black Bean Soup a try.

Simple Black Bean Soup

I tweaked the recipe a little based on what ingredients I had on hand and turned it into a crock-pot soup by throwing all the ingredients in the pot before going to bed. It was super simple and I loved waking up to the delicious aroma of smoky black beans. In addition, I had a piping pot of soup waiting for me when I came home for lunch. Can’t beat that!

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Easy Crock-Pot Black Bean Soup


Description

Inspired by WF’s Simple Black Bean Soup


Scale

Ingredients

  • 1 pound dried black beans (about 2 1/2 cups), soaked and rinsed
  • 1/2 Tablespoon coconut oil
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, finely chopped
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground chili pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • pinch of cinnamon
  • ground black pepper, to taste
  • 8 cups vegetable broth
  • 2 cups water
  • ripe avocado, chopped

Instructions

  1. Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
  2. In a pot, heat coconut oil over medium heat. Add onions, carrots and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes.
  3. Place cooked mixture into the crock-pot and add all the other ingredients except the avocado. Stir to make sure everything is combined.
  4. Cover and cook on high for 6-8 hours, until beans are tender.
  5. This step is optional – you can either keep the beans whole or puree them using either a hand blender/traditional blender to your desired texture. Pureeing until pieces of the beans are still visible makes the soup thick but keeps a bit of the texture.
  6. Spoon soup into bowls for serving and garnish with avocado.

Notes

**Make sure to plan ahead and allow time for soaking the beans.

I skipped the pureeing this time around so the soup in the photos is chunky with extra broth. The flavor is spot on and the hint of spiciness is perfect for a chilly winter day!

Easy Crock-pot Black Bean Soup

The best part – it is super easy to make and fits with my Stripped Challenge (a combo of the Eat Clean Stripped Diet and the nutrition plan from ToneItUp). Plus, it made a ton – both Isaac and I have been able to eat it for several meals this week!

After the success of this soup, I’m excited to try out some of the other WF’s pantry stockup recipes. I think the zesty quinoa with broccoli and cashews will be next.

Have a lovely Thursday, friends.

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    17 comments
  1. For breakfast I made your pumpkin protein pancakes topped with half of a banana, 1 tbsp walnuts and a tiny drizzle of agave syrup… My husband (a serious carnivore /typical male food lover) adored it!!! I heard MMM from the other room πŸ˜‰ Then, for dinner I made the black bean soup and we both enjoyed it SO much and my young nephews did too!! Thanks again for such wonderful recipes!

    • Hi Katie – Thank you so much for coming back to leave a comment and let me know how the recipes turned out. I LOVE it when readers do this. πŸ™‚ So glad you and your hubby liked the pancakes and the soup.

  2. My husband doesn’t eat tomatoes because of their acid content and I have been searching for a crock pot taco soup substitute. I just made this yesterday and was so happy with how it turned out! Thanks for posting this! I just found your blog a few days and am so happy to find all of these wonderful healthy recipes.

  3. Great recipe, sucker for black bean anything! Do you think the crock pot is necessary for the soup though? I wonder if a large pot and low heat would suffice?
    –Sarah

    • A large pot would be perfectly fine and I don’t think you have to cook it for 8 hours either. The original recipe’s instructions would work too: Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours.

  4. Another delicious recipe! Yum- there is something so great about soup in the winter! I love the avacado chopped on top too. Is corn bread healthy…?
    It’s also super fun to read about other TEDx events- I was part of the first Buffalo version last year. πŸ™‚

  5. The soup looks so good! Perfect way to enjoy your veggies! Also a perfect meal for vegan and vegetarians lots of protein and fiber πŸ™‚

    My mom taught me neat trick to freeze my leftover soups in small plastic containers and anytime I am in need of a quick meal all I have to do is defrost. (I’ve tried it with bean soups in the past and it was perfect!)

    By the way did you watch modern family last night? What did you think? Lily’s light up dress was too cute!!

    Have a great day πŸ™‚

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