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Crockpot Black Bean Soup

This crockpot black bean soup is a hearty, comforting dish that requires minimal effort. Made with dried black beans, garlic, smoky spices, and a savory vegetable broth, it transforms into a rich, thick soup with a velvety texture and deep flavor after hours of slow simmering. The final dish is a warm, rustic bowl filled with tender beans and a smoky, aromatic broth, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried black beans rinsed thoroughly
  • 1 large yellow onion chopped into small pieces
  • 4 cloves garlic minced finely
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder optional, for extra smoky flavor
  • 4 cups vegetable broth warmed for even cooking
  • 1 lime lime juiced, for brightness
  • 1 tablespoon olive oil for finishing

Equipment

  • 6-quart crockpot
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Immersion blender or potato masher

Method
 

  1. Rinse the dried black beans thoroughly under cold water, removing any debris or cracked beans. Place them into the crockpot directly.
  2. Chop the yellow onion into small, even pieces. Mince the garlic cloves finely to release their aromatic oils.
  3. Add the chopped onion and minced garlic to the crockpot with the rinsed beans. Sprinkle in the smoked paprika, cumin, and chili powder, then give everything a good stir to coat the beans evenly with the spices.
  4. Pour the warm vegetable broth over the ingredients in the crockpot. Cover with the lid and set the slow cooker to low for about 8 hours, or high for 4-5 hours, until the beans are tender and the flavors meld together.
  5. Once cooking is complete, check the beans—they should be soft and breaking apart easily. Use a potato masher or an immersion blender to blend part of the soup, creating a slightly creamy, textured consistency, leaving some beans whole for bite.
  6. Stir in the freshly squeezed juice of one lime to brighten the flavors. Drizzle a tablespoon of olive oil into the soup for added richness and shine. Taste and adjust seasoning with salt if needed.
  7. Let the soup sit uncovered for about 10 minutes to allow flavors to meld and the texture to thicken slightly. Serve in bowls, garnished with fresh herbs or a dollop of sour cream if desired, and enjoy the cozy, smoky aroma.