Crock Pot Black Bean Soup {Gluten Free & Vegetarian}

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Two crocks of Black Bean Soup topped with diced peppers, avocado, and scallions

A gluten free Crock Pot Black Bean Soup with a smokey southwestern twist then topped with tangy greek yogurt for the ultimate savory bite. Believe me, you’ll want to cozy up with a bowl of Black Bean Soup every night after trying this!

Ahh… good old Crock Pot season. Something about those words just makes me smile.

Fall and Crock Pots seem to go together, just like Summer and Grills go together. They are just met to be.

Truth be told I don’t use my Crock Pot a lot during the fall. I usually only use it for tenderizing thicker pieces of meat or making soups.  I’m not the adventurous type to make cinnamon rolls or something like that in the Crock Pot, I’m pretty straight forward. 🙂

Top view of two bowls of Black Bean Soup topped with diced peppers, avocado, scallions and a swirl of sour cream

So today’s recipe is right up my alley, it’s a southwestern flavored Black Bean Soup made in the crock pot!

In my opinion, a good soup takes a while to form one outstanding bowl of soup. It needs to sit together in all of it’s flavors so they really meld together. Sure there are some tricks to create a rich soup that’s full of flavor in 30 minutes – but most of the time if you let that soup sit for even another 20 minutes it will taste that much better. One of my favorite ways to create that depth of flavor in a soup is by using the crock pot. It’s one of those kitchen appliances that you can throw everything in, turn it on, and forget about it.

Pretty sure that is every mom’s dream!

Close up view of a bowl of Black Bean Soup topped with diced peppers, avocado, scallions, and a swirl of sour cream

This is actually the first time I’ve ever made Black Bean Soup, for you guys I will make just about anything. 🙂  I’ve had it a few times at different restaurants, but a lot of them just tasted bland to me. This version definitely doesn’t have that problem.

The smokiness from the chipotle pepper and smoked paprika, combined with the cumin and garlic perfectly round this soup out. I decided to compliment the red peppers in the soup with a garnish of roasted red pepper on top. You’ll love the sweet salty combo of the two, then combined with the tangy greek yogurt drizzle on top with the creamy avocado … ya’ll! This is one perfect comfort soup that is light on calories!

Close up view of a bowl of Black Bean Soup with diced peppers, avocado, scallions, and a swirl of sour cream

The next time you are looking for a quick meal option that is comforting, full of flavor, friendly on the waist, and easy to throw together pull this recipe up! I guarantee it will deliver on flavor!

Bon Appetite my friends!

Top view of a bowl of Black Bean Soup topped with diced peppers, avocado, scallions, and a swirl of sour cream

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Crock Pot Black Bean Soup-5

Crock Pot Black Bean Soup

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 6 hours
  • total_time Total Time: 6 hours 5 mins
  • yield Yield: 6 1x
  • category Category: Crock Pot, Vegetarian, Soup, Gluten Free

Scale

Ingredients

  • 16 oz. dry black beans
  • 4 cups vegetable broth
  • 3 cups water
  • 1 1/2 cup diced red onion
  • 1 red bell pepper, diced
  • 1 large chipotle pepper in adobe sauce, minced
  • 3 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 garlic clove, minced
  • juice of one lime
  • salt to taste
  • 1/2 cup roasted red pepper, diced
  • 1 avocado, diced
  • 1/3 cup diced green onions
  • 5 oz plain greek yogurt

Instructions

  1. Add dry black beans, vegetable broth, water, diced red onion, red bell peppers, chipotle pepper, cumin, smoked paprika, garlic powder, garlic clove, lime juice, and salt to crock pot. Stir and cover.
  2. Cook for 6 hours on HIGH.
  3. Serve. Top with diced avocado, green onions, roasted red peppers, and plain greek yogurt.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 175
  • Sugar: 7 g
  • Sodium: 518 mg
  • Fat: 2 g
  • Carbohydrates: 45 g
  • Fiber: 25 g
  • Protein: 17 g
  • Cholesterol: 1 mg

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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28 Responses
    1. Krista

      Nope. You just read it wrong. It’s 45 g of Carbohydrates and then 7g of Sugar. 🙂 I’ve done that before too, sometimes it kinda blurs together 🙂

    1. Krista

      Hey Judy, I just updated the recipe. It goes in at the same time as all the other ingredients. Sorry about that, apparently I forgot to add that in. My bad.

    1. Krista

      Hey Dennis, if you were to soak them before hand they might get a little mushier so I chose not to because I wanted a little texture in the beans.

  1. Meg @ With Salt and Wit

    This looks like the black bean soup I crave from Panera! And you went and made my life easier by making in the crock pot. Well done 😉

  2. Michelle | A Latte Food

    I always want to be adventurous with my crock pot but never actually have! I do love using it for soups, and I am dying to try this! I love the addition of the roasted peppers!

    1. Krista

      Thanks so much Michelle, this soup is perfect in the crock pot cooking for hours to let all the flavors come together! 🙂 You’ll love it!

  3. Trish

    YUM! This sounds and looks delicious! So many good flavors going on in there. So ready for crockpot and soup season. Love those bowls too!

      1. Jackie Nielsen

        This soup turned out great butthe cooking time was more like 10 hours on high. After 6 hours the. Rams were still firm and grainy.

        1. Krista

          Ohh I’m sorry to hear that Jackie! I didn’t have that problem with mine. Maybe try soaking the beans ahead of time overnight.

  4. Joanie @ Zagleft

    I went for the longest time without using my crock-pot and only recently have I started using it again. I wonder why I didn’t use it more often (habit, I guess). I love black bean soup and I’ll be putting this recipe on my menu next week!

    1. Krista

      Right… we get in these routines of just cooking and then the crock pot comes out and we’re like “where have you been all this time?” haha.. yes for crock pots! 🙂 Hope you enjoy the recipe girl!

  5. Liz @ I Heart Vegetables

    This looks SO good! I’ve been on the lookout for more crockpot recipes lately and it’s hard to find vegetarian ones! This one is perfect!

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