Black Bean Soup Recipe

Last Updated on October 21, 2026 by Carrie Korem, FNTP

Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in a large pot. Bring to a boil, then lower to a simmer and cook for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.

How to Make Black Bean Soup in the Slow Cooker

This recipe can be made in the slow cooker. Here’s how you do this:

Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in the bowl of the slow cooker and cook on medium for 5-6 hours until tender. Add the cilantro, jalapeño and green onion to the slow cooker and let cook for 20 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.

Black Beans for Soup

It’s best to use beans that have been soaked overnight. Beans contain phytic acid and this anti-nutrient robs the body of minerals like iron, copper and magnesium, and is very difficult on the digestive system. So, taking the time to soak the beans in some water and a pinch of baking soda is worth it!

If you’d rather purchase soaked beans, Jovial is the brand I recommend. They soak the beans before cooking them to reduce the anti-nutrients. I like to stock up on these when they are on sale. I usually can find them for about $3 a jar at my local health food store.

How to Make Creamy Soup

I like to serve black bean soup with Caesar salad and Grain-free white rolls. Enjoy!

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The soup can also be made in the slow cooker. I included directions for the slow cooker below!

• Author: Carrie Korem
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: Serves 6
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free

Ingredients

Units USM

• For the Soup:
• 2 cups black beans, soaked overnight in water and a pinch of baking soda, then drained
• 8 cups beef or chicken stock
• 1 28-ounce can diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic
• 1 heaping tablespoon Celtic sea salt
• 1 tablespoon tomato paste
• 1/2 bunch cilantro, plus 2-3 tablespoons more for garnish
• 1 jalapeño pepper, seeded and sliced
• 1 bunch green onions chopped
• Sour cream for serving (omit for dairy free)

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Instructions

1. Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in a large pot. Bring to a boil, then lower to a simmer and cook for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.
2. Slow cooker option: Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in the bowl of the slow cooker and cook on medium for 5-6 hours until tender. Add the cilantro, jalapeño and green onion to the slow cooker and let cook for 20 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.