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Clean Eating Slow Cooker Black Bean Soup Recipe

Clean Eating Black Bean Soup

This delicious soup is a "fix it an forget it" type of recipe. Just toss everything in your slow cooker and forget about it until dinner!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Yield 18 servings
Calories 108 kcal
Author The Gracious Pantry

Ingredients

  • 8 cups vegetable broth (no sugar added, low sodium if possible)
  • 2 cups dry black beans (rinsed and pre-soaked if you prefer to soak beans before cooking)
  • 3 cups sliced carrots
  • 2 cups sliced celery
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 2 tbsp. ground cumin
  • 1 tbsp. dried parsley
  • salt and pepper to taste after cooking
  • fresh cilantro (optional for garnish)
US Customary - Metric

Instructions

  1. SLOW COOKER INSTRUCTIONS:

  2. In a 5 quart crock pot, combine all ingredients.

  3. Cook on high setting for approximately 6 hours, or until the beans are soft and cooked through (or, cook on low for 8-10 hours). It's important to know your slow cooker. Each slow cooker cooks differently. Adjust cooking times and temperatures accordingly.

  4. Using a hand blender, blend the soup right in the crock pot until you achieve the texture and smoothness you prefer. If you don't have a hand blender, cool the soup for a bit and then transfer a few cups at a time into a blender or food processor and blend till smooth.

  5. Season with salt and pepper and garnish with fresh cilantro if desired.

  6. INSTANT POT INSTRUCTIONS:

  7. If you prefer to cook this faster with an IP, the only thing that changes is the settings. Set at high pressure, press the manual button and adjust cooking time to 35 minutes. Make sure the lid is secure and the vent is closed. When done cooking, blend as instructed above.

  8. STOVE TOP INSTRUCTIONS:

  9. While this recipe is MUCH easier to make in a slow cooker or Instant Pot, it can also be made on the stove top if you don't have one of the other two appliances. The difference is in the cooking time. It can take a good long while for dry beans to cook. The important thing is to keep a lid on them so that the liquid doesn't evaporate too much during cooking. Keep an eye on this just in case you need to add more broth. This recipe was formulated for a slow cooker, but it can absolutely be made on the stove top if you have the time and patience.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Black Bean Soup
Amount Per Serving (1 cup)
Calories 108
% Daily Value*
Sodium 451mg20%
Potassium 504mg14%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 3875IU78%
Vitamin C 3.1mg4%
Calcium 70mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.