Slow Cooker Black Bean Soup

There’s nothing more delightful than a hearty soup that has been simmering all day!


  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeds removed and chopped
  • 1 yellow bell pepper, seeds removed and chopped
  • 2 (14oz) cans black beans, rinsed and drained
  • 1 (14.5oz) cans Hunt’s fire roasted diced tomatoes, with juice
  • 4 cups vegetable broth
  • Juice of 1 lime
  • 1/3 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and black pepper, to taste
  • Optional garnishes: chopped fresh cilantro, diced avocado, green onion, shredded cheese, sour cream or plain Greek yogurt


1. Add all ingredients to a slow cooker and stir to combine.  Cook for 3 hours on high heat or 6 hours on low heat.

2. Serve the soup warm with desired toppings. 

Note – This soup will keep in the refrigerator in a sealed  container for up to 4 days or freeze it for up to 2 months in a freezer container.

Nutritional Content

  • Servings: 6
  • Nutritional Amount per Serving (without garnishes):
    • Calories: 207
    • Protein: 11g
    • Fat: 1g
    • Carbohydrates: 41g
    • Dietary Fiber: 11g

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