I love this cozy, simple soup. The black beans have a silky creaminess, and there’s a ton of flavor from the tomato sauce and seasonings.
This is one of those classic soups that are really easy to toss all the ingredients in a large ziplock and then dump into a slow cooker, stovetop pot, or Instant Pot on the day you’re ready to cook.
Using broth base (a bouillon cube or base, like Better Than Bouillon) means you won’t have to add the water until the day of cooking, which saves space during storage- don’t forget to label the bag with exactly how much water it needs!
You can choose to leave the jalapeno in or out- it doesn’t add a ton of spicy heat, but if you’d prefer to leave it out completely, feel free.
Black Bean and Vegetable Soup
Silky, creamy black beans paired with perfectly tender vegetables in a brothy, tomato based soup. Easy recipe for the Instant Pot or slow cooker!
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Equipment
Ingredients
- 2 large carrot diced
- 2 large celery stalk diced
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 jalapeno
- 4 14 ounce canned black beans
- 8 ounce canned tomato sauce
- 5 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
Prep Ahead
- Chop carrots, celery, onions, and garlic. Transfer to a large resealable bag or container.
- Combine with beans, tomato sauce, broth (or broth base), and seasonings.
- If using, chop the cilantro and transfer to a resealable bag or container.
Prepare From Prepped
–for the stovetop–
- Transfer contents of bag to pot and bring to a boil, covered.
- Continue to cook, following steps 4-6 in the "Make From Fresh" instructions.
–for the slow cooker and instant pot–
- Add ingredients to the pot and follow instructions in the original recipe, Steps 1-3
Make From Fresh
–Stovetop Instructions–
- Heat olive oil in a large pot over medium heat and add the carrots, celery, and onions.
- Cook, until the carrots have softened considerably, about 5-8 minutes.
- Add the remaining ingredients and stir to combine.
- Bring to a boil, then reduce to a simmer.
- Cook, uncovered, 1-2 hours, until the soup is flavorful and has reduced slightly.
- Serve with your preferred toppings.
–Slow Cooker Instructions–
- Add all ingredients to a slow cooker and stir to combine.
- Secure the lid, and cook for 3 hours on high, 5 on low, until the vegetables are tender and cooked through.
- Serve with your preferred toppings.
–Instant Pot Instructions–
- Add all ingredients to the Instant Pot and stir to combine.
- Secure the lid and cook on High Pressure for 40 minutes.
- Serve with your preferred toppings.
Notes
This is one of those classic soups that are really easy to toss all the ingredients in a large ziplock and then dump into a slow cooker, stovetop pot, or Instant Pot on the day you’re ready to cook. The black beans have a silky creaminess, and there’s a ton of flavor from the tomato sauce and seasonings. You can choose to leave the jalapeno in or out- it doesn’t add a ton of spicy heat, but if you’d prefer to leave it out completely, feel free.
Tried this recipe?Let us know how it was!
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