Slow Cooker Black Bean Soup Recipe

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Slow Cooker Black Bean Soup

Rene Palmer


One of my favorite cold weather dinner consists of my husband running by Taco Bell on the way home and getting one of those 10 packs of tacos & this soup. This is my original recipe & I'm super proud of it! Variation: Add a few chicken breasts to make this more of a stew.

★★★★★ 1 vote
An Army
10 Min
8 Hr


2 can(s)
black beans
1 can(s)
refried black beans
carton chicken broth
1 can(s)
ro-tel tomatoes
1-2 Tbsp
1/4 c
juice of 1 lime


sour cream
cilantro, fresh
tortilla chips


1In your slow cooker, pour in both cans of black beans (do not drain first), Ro-Tel tomatoes (do not drain), chicken broth and cumin.
2Stir in the contents of the refried black beans. *If you cannot find refried black beans in your area, simply substitute this with a can of regular black beans which you have mashed. It gives the soup a creamier texture.
3Slow cook the soup on low for 8 hours.
4About 30 minutes before you serve the soup, add the 1/4c sherry & lime juice. You may also wish to salt & pepper to taste at this point.
5Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.

About this Recipe

Course/Dish: Bean Soups