This absolutely delicious black bean soup is one that we have been making for years! It’s one of Nathan’s and my favorite dinner recipes. It’s filling, delicious, and comes together really easily. I love that the first few steps take minutes, and then the pot just simmers away while you help kiddos with homework.
Making it in the Crockpot
To make this easy black bean soup recipe in the crockpot, follow the recipe through step three. Then add all of the ingredients to your slow cooker and cook on low for four to six hours or until the sweet potatoes are tender.
Using Dry Beans
If you’re into using dried black beans instead of the canned stuff, that’s cool too. Take about 2 1/4 cups of the dry beans and give them a good soak overnight. Then they will be ready for this hearty soup recipe.
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or on the stovetop over low heat until heated through. When you are ready to eat your frozen soup, let it thaw in the refrigerator. Reheat on the stove or in the microwave on half power, stirring occasionally to ensure even warming.
