Veggie-Packed Slow Cooker Black Bean Soup

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A hearty, healthy slow cooker black bean soup that’s packed with vegetables, and only takes a few minutes to prepare!

A ladle taking a scoop of black bean soup from a slow cooker.

If you want a hearty, healthy dinner, but you don’t want to actually have to spend more than 5 minutes making it (I feel you), this slow cooker black bean soup is the answer to your prayers. It’s packed with veggies, and practically cooks itself. Just chuck everything in the slow cooker, and a few hours later, it’s ready to eat. Hallelujah!

A bowlful of black bean soup topped with spring onions and sour cream.

Summer slow cooking

I don’t often think to use my slow cooker at this time of year. Slow cookers are obviously great for cooking wintery vegetarian stews and hearty casseroles – but there’s no reason you can’t enjoy slow cooked food in the warmer months too.

This black bean soup is great year-round. In the winter, you can make it extra hearty with some melted cheese and crusty bread and butter. Or, in the summer, keep things light by topping it with some extra veggies and a dollop of sour cream.

A bowl of black bean soup topped with spring onions and sour cream.

Slow cooker black bean soup

Black bean soup is one of my favourite soups of all time, and this slow cooker version checks every single box.

  • It’s full of healthy, whole ingredients like fresh vegetables and beans.
  • It’s completely delicious, with heaps of flavour.
  • It’s a great fridge clearer, and can easily be adapted to use whatever veg you have lingering in the fridge.
  • It’s very low effort, and cooks itself in the slow cooker.
  • It reheats beautifully, if you have any leftovers.
  • It can be personalised with your own choice of toppings.

I’ve never had a more perfect soup.

Grated carrot, spinach and red pepper in a slow cooker.

Veggie-packed soup

The soup begins with the vegetables.

I like to chop the veg fairly small (I even grate the carrots), and they cook down so much that they become almost invisible in the finished soup. If you’re trying to hide the vegetables – either from picky kids, or just from yourself – it’s perfect. And if you’d prefer a chunkier soup with bigger pieces of veg, just don’t cut them as finely.

Hiding in this black bean soup, there are two big carrots, a huge handful of spinach, and a whole red pepper. They bring extra flavour and goodness to the soup, without putting off any veggie-haters.

Black beans, chopped tomatoes and refried beans in a slow cooker.

Refried bean soup

Next up, add the black beans, and a tin of chopped tomatoes. I also love to add a tin of refried beans. I’m obsessed with these things – they may look like cat food when you first open the tin, but they’re unbelievably tasty, and they help to make the soup extra thick and creamy.

Make sure your refried beans are vegetarian, if necessary. In the UK, I’ve never seen non-veggie ones, but I’ve heard that elsewhere, they can contain lard, so just make sure you check before you buy. The Old El Paso refried beans* are my favourite ones on the planet. I could eat them straight from the tin (in fact, I regularly do…).

Or you can use homemade refried beans instead, if you prefer!

When you’ve added all the ingredients to your slow cooker, just give it a good mix, and it’s ready to go.

Uncooked black bean soup in a slow cooker.

Slow cooker soup

This slow cooker black bean soup is pretty forgiving. It doesn’t really matter how long you cook it for – anything from 5 to 7 hours will be totally fine (or even a little longer), so just serve it up whenever is convenient for you.

Obviously the longer you cook it, the richer it will be, and the more the vegetables will have cooked down – so I’d err on the side of slightly longer, if you have the time.

When it’s ready, it should look a little bit like this.

Black bean soup in a slow cooker.

Chunky vs smooth soup

I left my black bean soup chunky, because that’s how I like it, and seeing little flecks of green and red vegetables in my soup doesn’t put me off (considering I put the vegetables in myself, it would be a bit odd if it did).

However if you really want to deny the vegetables’ very existence (or you just like a smooth and creamy soup), you could always blend your soup before serving so that nobody suspects a thing.

I actually blended up my kids’ portions, and it worked really well as a smooth soup, too. The beans make it nice and thick, so just add a splash more water if you prefer a thinner soup.

A ladle scooping some black bean soup from a slow cooker.

Soup toppings

You know I love a good topping, especially with Tex-Mex style food. This black bean soup is absolutely perfect for topping!

The soup itself is vegan, but you can add whatever toppings you fancy. Here are a few ideas:

  • melted grated cheese
  • sour cream
  • fresh coriander (cilantro)
  • sliced spring onions
  • crushed tortilla chips
  • diced avocado
A spoon taking a scoop from a bowlful of black bean soup.

Can I reheat the leftovers?

Since it’s already been cooked to oblivion, this black bean soup is just as good reheated the next day. It’s the perfect thing to make in batches, to last you a few days for lunch.

If it were me, I’d pop some cheese on top before you reheat it, and it’ll get nice and melty. The perfect black bean soup.

More Black Bean Recipes

A spoon taking a scoop from a bowlful of black bean soup.

Veggie-Packed Slow Cooker Black Bean Soup

A hearty, healthy slow cooker black bean soup that's packed with vegetables, and only takes a few minutes to prepare!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.89 from 9 votes
Print Pin Comment
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 3 people
Calories: 366kcal
Author: Becca Heyes


  • 2 medium carrots, grated
  • 1 red pepper, diced
  • 1 large handful spinach, chopped
  • 4 cloves garlic, minced
  • 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, when drained)
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 435 g tin (~ 1 1/3 cups) refried beans (spicy or mild)
  • 2 tsp smoked paprika
  • 2 tsp hot chilli powder optional
  • 200 ml (~ 3/4 cup) water
  • Optional toppings: chopped fresh coriander (cilantro), grated cheese, crumbled tortilla chips, sour cream, etc.


  • Add all of the ingredients (apart from your toppings) into the slow cooker, and mix well. Cook for at least 5 hours on high (longer is also fine).
  • You can blend the soup before serving (add a splash more water if it ends up too thick), or leave it chunky. Add your chosen toppings to serve.


Nutrition Facts
Veggie-Packed Slow Cooker Black Bean Soup
Amount Per Serving (1 portion)
Calories 366 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.9g5%
Cholesterol 11mg4%
Sodium 450mg19%
Potassium 1453mg42%
Carbohydrates 66.8g22%
Fiber 22.5g90%
Sugar 8g9%
Protein 21.7g43%
Calcium 134mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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  1. Delicious! I did change it a lot though. I used dried beans instead of canned, and fat free refried beans I had made at home, so I had to up the amount of spice to tablespoons instead of teaspoons. If you are making this soup with beans that aren’t pre-flavored, I definitely recommend upping the amount of spice you put in. Also, consider adding some lime juice!

    I was glad to have read other peoples comments before making this recipe. I assume most of the people saying the soup was bland used beans that weren’t pre-flavored as that as how they typically come in America.

  2. I made this last night for dinner. It was very very bland. Addes some grated parm & my hubbs all time favorite addition to bland food Worchestershire sauce. Both helped & it became palatible. Won’t be making this again.

    1. Hi Donna, I’m sorry you didn’t enjoy this soup as much as I did! Perhaps your refried beans weren’t as flavourful as the ones I used? The ones we get here are already really tasty, and with the addition of the chilli and paprika, this soup definitely wasn’t bland when I made it! Hope you find something else here you like better :)

  3. I followed the recipe to the letter, & it was so bland I couldn’t hardly believe it. Added some grated Parm cheese & my hubs all time remedy a shot of Worcestershire sauce. Adding these 2 items did help a bit. Was very filling but will not be making this one again.

  4. I made this tonight (stovetop style as I do not have a slow cooker) and we really enjoyed it. I added a tsp of ground cumin. Thanks for the idea, I would never had thought of adding refried beans to soup.

  5. I really fancied black beans for dinner and selected your website. Made the blackbean and mushroom chilli. It was not only delicious but so quick and easy to make. I had all the ingredients already (even added some fresh spinach at the end). I’ve got some beans leftOver so will try the soup tomorrow. I love your website and intend to try all 60 dishes. Wonderful!

  6. Do you use Red re-fried beans or Black re-fried beans? I am making this tonight. It sounds delicious.

  7. I have a pinning of a black bean brownie from I think it’s vegan girl. Check it out mine and my moms favorite dessert!

  8. You should make sure that the refrieds are vegetarian, as regular canned ones use lard. Also, there is no reason to soak dried beans overnight. Just rinse and add to the pot. Cook the soup for 8 hrs. and the beans should be fine, as just simmering dried black beans for about 2.5 hrs. makes them tender enough.