Smoky Slow Cooker Black Bean Soup
Black beans, corn, vegetables, cumin, and smoked paprika make a hearty slow-cooker soup.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. low-sodium black beans, carrots and celery stalks form the base of this soup.
- Use the slow cooker. Complete the preparation steps, then follow the specified cooker setting and finishing instructions.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Slow cooker
- Skillet
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for low-sodium black beans. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks Avocado and cilantro as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Smoky Slow Cooker Black Bean Soup
Ingredients
Method
- Heat oil in a skillet and cook carrots, celery, and onion for 6–8 minutes. Add tomato paste, garlic, cumin, and paprika; stir for 1–2 minutes.
- Add 1/2 cup broth and scrape the skillet. Transfer to a 6–8 quart slow cooker with beans, corn, and remaining broth.
- Cover and cook about 4 hours on high or 6 hours on low. Serve with avocado and cilantro if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the cooker setting stated in the method. Changing the batch size or cooker size can change the time needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 290 calories, 15 g protein, 48 g total carbohydrate, 5.7 g fat and 16.9 g fiber. One serving is 1/6 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
