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Slow Cooker Black Bean Soup

This black bean soup is made by slow simmering dried or canned beans with vegetables and smoky spices, resulting in a hearty, velvety dish with a rich aroma. The soup develops a thick, comforting texture, with some beans blended for creaminess and others remaining whole, topped with a bright splash of lemon juice and a drizzle of olive oil.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup dried black beans soaked overnight if desired
  • 4 cups vegetable broth low sodium preferred
  • 1 onion diced finely
  • 2 cloves garlic minced
  • 2 carrots carrots diced fine
  • 1 tsp smoked paprika adds smoky depth
  • 1 tbsp olive oil for finishing
  • 1 lemon for juice, just before serving

Equipment

  • Crockpot
  • Immersion blender
  • Cutting board
  • Chef’s knife
  • Measuring spoons and cups

Method
 

  1. Rinse the dried black beans under cold water, then add them to the crockpot along with the diced onion, minced garlic, diced carrots, smoked paprika, and vegetable broth.
  2. Cover the crockpot and set it to low. Let everything simmer gently for about 8 hours, or until the beans are tender and the flavors meld—your kitchen will fill with a smoky, earthy aroma.
  3. Once the cooking time is up, carefully remove the lid and use an immersion blender to partially blend the soup until it’s thick and velvety, leaving some beans whole for texture.
  4. Stir in a squeeze of fresh lemon juice and a drizzle of good olive oil to brighten and enrich the soup’s flavor.
  5. Taste the soup and adjust the seasoning if needed—add more salt, lemon, or smoked paprika for extra depth.
  6. Ladle the hot, thickened soup into bowls, and finish with an extra swirl of olive oil or fresh herbs if desired. Serve immediately, enjoying the warm, smoky aroma and silky texture.