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.
If you like my easy soup recipes then try my Easy Cheese Tortellini Soup for a Weeknight Quick Meal and single-serving split pea and potato soup.
Bake up my small slow cooker cornbread to serve with this tasty soup.
Ingredients to make black bean soup
- Bush’s Spicy Black Beans: You don’t need to use Bush’s, it’s just the brand I like for this recipe
- Canned Diced Tomatoes: Use low-sodium tomatoes.
- Spicy V-8 juice: You can substitute a Bloody Mary mix for a good result
- Corn: frozen corn tastes the best, if you use canned corn rinse to remove the extra sodium.
- Onion: Fresh onions are preferred. Onions have a long shelf life and I always have these handy.
- Olive oil: is used for sautéing the onions, you can also use butter.
- Chili powder: Adjust the amount to your taste.
- Sour cream or shredded cheese: This is optional but takes the soup to the next level.
- Fresh Cilantro: Another 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.
Recipe Notes
- 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.
- Another topping to try; is sliced avocado, crumbled tortilla chips, cilantro, or a simple Pico de Gallo.
- Choose a low or no-salt version of the tomatoes and beans for a healthier soup.
Storing Leftovers
Store in a covered container in the refrigerator for up to 2 days.
To freeze leftovers cool the soup, then scoop it 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.
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Easy Black Bean Soup
Equipment
- 2-quart slow cooker
Ingredients
- 1 can (15-ounce)Spicy Black Beans
- ½ cup tomatoes diced tomatoes
- ½ cup Spicy V-8 juice
- ¼ cup frozen corn
- 2 tablespoon onion diced
- ¾ teaspoon chili powder
- 1 tablespoons sour cream
Instructions
- Add the beans, tomatoes, onions, and chili powder to a 2-quart slow cooker. Stir to mix.1 can (15-ounce)Spicy Black Beans, ½ cup tomatoes, ½ cup Spicy V-8 juice, ¼ cup frozen corn
- Stir in the V-8 juice and corn, Cover and cook on low setting for 1.5 – 2 hours.
- Serve with a dollop of sour cream and a rolled up warm tortilla for a quick meatless meal.1 tablespoons sour cream
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