Crock Pot Vegan Black Bean Soup

This Crock Pot Vegan Black Bean Soup is a smoky and hearty recipe, which uses dried black beans and chipotle chili powder. It’s a healthy twist on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Vegan Black Bean Soup Ingredients

• 2 cups or 1 pound dried black beans (soaked overnight and rinsed)
• 1 (14.5 ounce) can crushed fire roasted tomatoes
• 1 bell pepper (cored and diced)
• 2 jalapenos (cored and diced)
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 2 teaspoons oregano
• 3 teaspoons chili powder
• 3 teaspoons cumin
• 3 teaspoons chipotle chili powder
• 1 tablespoon vegan Worcestershire
• 2 bay leaves
• 4 cups vegetable broth (recommended: Better Than Bouillon)
• Suggested toppings: diced avocado, chopped cilantro, diced green onions

How To Make Crock Pot Vegan Black Bean Soup

1. Add ingredients to slow cooker: Combine all ingredients in the slow cooker and stir to mix well.
2. Cook: Cover and cook on HIGH for 8 hours.
3. Remove bay leaves: After cooking, discard the bay leaves.
4. Blend part of the soup: Scoop out several cups and blend with an immersion blender until smooth. You can also use a standard blender after allowing the soup to cool slightly.
5. Stir and serve: Return the blended soup to the slow cooker, stir to combine, and serve hot with your favorite toppings.

Recipe Tips

• Do I need to soak the black beans?: Yes, soaking overnight helps them cook evenly and improves digestion.
• Can I use canned beans instead?: You can, but reduce the cook time and broth amount. Use about 3 cans of drained black beans.
• How to adjust the spice level: Use fewer jalapenos or less chipotle powder for a milder flavor.
• Can I make it creamier?: Blend more of the soup or stir in a spoonful of dairy-free yogurt before serving.
• Best broth for flavor: Better Than Bouillon or a homemade vegetable broth adds the most depth.

What To Serve With Black Bean Soup

This vegan soup pairs well with flavorful and simple sides:

• Warm corn tortillas
• Vegan cornbread
• Lime rice
• Cabbage slaw
• Baked plantains

How To Store Black Bean Soup

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Let the soup cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Black Bean Soup Nutrition Facts

• Calories: ~220 per serving
• Carbohydrates: ~35g
• Protein: ~12g
• Fat: ~4g
• Sodium: ~600mg
• Fiber: ~10g
• Sugar: ~5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the chipotle chili powder?
Yes, but you’ll lose the smoky depth. You can replace it with smoked paprika for a milder version.

Can I make this in an Instant Pot?
Yes, cook on high pressure for 35 minutes with a natural release.

Is this soup gluten-free?
Yes, as long as your vegan Worcestershire is certified gluten-free.

How do I thicken the soup?
Blend more of the beans and veggies for a thicker consistency.

Can I add corn or other veggies?
Absolutely, corn, carrots, or zucchini make great additions.

Try More Recipes:

• Crock Pot Tortellini Soup With Cream Cheese
• Crock Pot Tomato Basil Soup
• Crock Pot Three Bean Soup