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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!
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Main meals, Soup
Cuisine: Mexican, Tex-Mex
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.


Serving: 1portion | Calories: 366kcal | Carbohydrates: 66.8g | Protein: 21.7g | Fat: 3g | Saturated Fat: 0.9g | Cholesterol: 11mg | Sodium: 450mg | Potassium: 1453mg | Fiber: 22.5g | Sugar: 8g | Calcium: 134mg | Iron: 6mg