2-Quart Slow Cooker Spicy Black Bean Soup Recipe

For a quick and easy weeknight or weekend meal whip up a pot of easy black bean soup recipe using canned beans.  Keep the ingredients in your pantry and freezer for a  pantry meal option.  The perfect meal when you just don't have time to run to the grocery store.  Open a few cans, toss everything in the slow cooker and let it simmer while you're taking care of other things.

Looking for more slow cooker recipe ideas? Check out more great recipes for a small slow cooker including this single-serving split pea and potato soup.

Bake up my slow cooker cornbread to serve with this tasty soup.

Table of Contents

• Ingredients to make black bean soup
• Instructions
• Tips
• Storing Leftovers
• 📖 Recipe

Ingredients to make black bean soup

• Bush's Spicy Black Beans: You don't need to use Bush's, its just the brand I like for this recipe
• Canned Diced Tomatoes: Use a low sodium tomatoes
• Spicy V-8 juice: You can substitute a Bloody Mary mix for with a good result
• Corn: frozen corn tastes the best, if you use a canned corn rinse to remove the extra sodium.
• Onion: Fresh onion are preferred. Onions have a long shelf life and I always have these handy.
• Olive oil: used for sautéing the onions, you can also use butter.
• Chili powder: Adjust the amount to your personal taste.
• Sour cream or shredded cheese: This is optional but really takes the soup to the next level of tasty.
• Fresh Cilantro: Anther optional topping. I grow cilantro in my balcony garden so always have fresh cilantro handy.
• Avocado and Tortilla Chips are another great way to top this black bean soup.

If you like my easy soup recipes then try my Easy Cheese Tortellini Soup for a Weeknight Quick Meal or my Easy Homemade Tomato Soup for Two

Instructions

1. In a small pan sauté the onions until soft and mix in the chili powder. Transfer the onions to a 2-quart slow cooker and set on low. You can skip this step and put the onions and chili powder directly in the slow cooker.
2. Add the tomatoes and stir, then add remaining ingredients.
3. Cook on low for 1.5 - 2 hours.
4. Serve with a dollop of sour cream and a rolled up warm tortilla for a quick meatless meal.

Tips

• For a creamier soup you can use an immersion blender directly in the pot.
• If using canned corn, add it halfway through cooking.
• For a little extra spice add in some red pepper flakes or double the chili powder.
• Add a squeeze of lime juice before topping with sour cream.  The lime compliments the black beans nicely.
• Other topping to try; sliced avocado, crumbled tortilla chips, cilantro, or a simple Pico de Gallo.
• Choose low or no salt version of the tomatoes and beans for a healthier soup.

Storing Leftovers

Store in a covered container in refrigerator for up to 2 days.

To freeze leftovers cool the soup then scoop into Ziploc freezer bags and freeze.  When ready to eat, thaw in the refrigerator and reheat on the stovetop, or defrost and heat slowly in the microwave.