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Hearty Black Bean Soup Recipe

Cumin and chili powder give spark to this thick, hearty soup from Amy Chop of Eufaula, Alabama. "If you have leftover meat - smoked sausage, browned ground beef or roast - toss it in for the last 30 minutes of cooking," she says.
TOTAL TIME: Prep: 10 min. Cook: 9 hours YIELD:8 servings


  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • Hot cooked rice


  • 1. In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice. Yield: 8 servings.

Nutritional Facts

1 cup (calculated without rice): 129 calories, 0g fat (0g saturated fat), 0mg cholesterol, 627mg sodium, 24g carbohydrate (6g sugars, 6g fiber), 8g protein Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Hearty Black Bean Soup

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Reviewed Oct. 26, 2013

"Loved this! I used dried beans but didn't change anything else. The cumin gave it great authentic flavor! I will definitely save this recipe for future use!"

Reviewed Nov. 1, 2010

"So, how is it that black bean soup has no fiber?"

Reviewed Apr. 19, 2010

"My family loved this recipe. The only thing i changed was the garlic, i used two cloves instead of four. I served it with wild rice and it was very delicious!"

Reviewed Apr. 11, 2010

"We love this soup! The crockpot makes it so easy and nice to come home to on a cold day! I modify it by using dried beans I soak overnight, and I usually double it so it lasts a few days. Yummy!"

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