This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

The slow cooker does all the work for this delicious crockpot black bean soup with cilantro. This hearty soup is perfect for a cold day and has the best cilantro flavor.

Black bean soup with cilantro topped with sour cream in a bowl.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Crockpot black bean soup with cilantro

This recipe is so easy and you just toss all the ingredients in the crockpot. No fuss, no mess. Dinner is a breeze with this easy soup.

It is so simple to make this tasty soup. The entire family will enjoy it.

The kids even gobbled this soup up when we made it. The cilantro flavor is amazing in the soup and really transforms this soup into something special.

Your crock pot does all the work and dinner will be ready and waiting. Crockpot Black Bean Soup is the perfect meal for busy weeknights when you have very little time to cook. If you need more quick dinner ideas, then also try our 7 Can Taco Soup recipe.

You may also love this Crock Pot Black Bean Soup Recipe.

Ingredients for soup: tomatoes, ground beef, seasoning, corn, black beans, onion, garlic.

Ingredients for the best black bean soup:

  • ground beef- browned
  • onion- chopped
  • diced tomatoes with green chilies
  • crushed tomatoes
  • black beans
  • corn
  • cumin
  • chili powder
  • minced garlic
  • salt
  • cilantro – If you don’t like cilantro, check out The Best Cilantro Substitutes.
  • lime
  • beef broth
  • cheese to top -optional but yummy.
Black bean soup with cilantro in the crock pot.

How to make black bean soup in a crock pot

  • First, place half of your cilantro in the crockpot. The other half will be used later once cooked.
  • Then, put all of the other ingredients into the crockpot including the chili powder cumin mixture. Just don’t put the cheese in the crock pot.
Black bean soup with cilantro in the crock pot.
  • Next, let the soup cook on low for 6 to 8 hours. You can also cook on high for 3 to 4 hours.
  • Once cooked, squeeze fresh lime on top and the rest of the chopped cilantro. The lime and cilantro combine for a burst of flavor everyone will love.

Jump to recipe below for complete cooking time and directions.


  • If you like the soup thinner, try adding chicken broth or vegetable broth to the mixture.
  • You can serve the soup just like it is or puree it with a blender or food processor for a smoother soup. Or puree a portion of it and blend back into the soup. I like either texture so just do what you prefer.
  • Omit the meat and add extra beans and tomatoes. The flavor is amazing and no one will miss the meat. It is great for Meatless Monday or just to stretch your meat budget.
  • Add a green or red bell pepper to the soup for more flavor. Sometimes, I even mix these together in the soup.
Black bean soup with cilantro topped with sour cream in a bowl.

How to store crockpot black bean soup:

Place the soup in a container with an airtight lid. It will keep stored in the fridge up to 3 days.

How to freeze black bean soup

Use freezer containers or bags to place the soup in. Freeze up to 3 months.

I like to use freezer bags because they can lay flat and stack. This takes up much less room in the freezer especially if you don’t have a lot of room to start with.

Find more tips on how to freeze soup.

Black bean soup with cilantro topped with sour cream in a bowl.

How to reheat

Frozen soup show be thawed and reheated on the stove top preferably. You can microwave it but I don’t think the texture of the beans tastes the same.

Reheat on medium heat until the soup is heated through.

What to serve with crockpot black bean soup

It is yummy with cornbread muffins or served with a quesadilla.

You can also spoon the soup over white rice. Try leftovers with rice for something different.

Black bean soup with cilantro topped with sour cream in a bowl.

Topping ideas:

We like to top slow cooker black bean soup with tortilla chips or corn chips. This soup is delicious however you eat it.

Other ideas include:

  • shredded cheese
  • sour cream
  • green onion
  • hot sauce
  • fresh lime juice

And whatever your family enjoys. It’s a great recipe and you can’t go wrong with it.

This recipe is healthy and frugal.

  • This soup recipe only calls for 1 pound of ground beef but it goes a long way. If you are looking to stretch your meat or feed a crowd, this is your recipe.
  • The ground beef comes together nicely with lots of black beans, corn and tomatoes for a hearty and filling meal.
  • This soup really stretches your meat because you don’t need much and it is packed with protein from the beans.
  • Use items you have in your pantry to make this dish in minutes.
Black bean soup with cilantro in the slow cooker.

Tips for cooking black beans:

  • We used canned beans to save time but if you would rather use dry beans, learn how to cook black beans in the crockpot. This is a great way to save even more money and dried black beans are super easy to cook.

    I like to make a big batch in the slow cooker and freeze it to use later in soups like this and more.

    If you freeze it flat in bags, you can easily stack several in your freezer without taking up much room. We love black beans so it is nice having these in the freezer.
  • We like to cook beans overnight. Then I can freeze it all in small servings the next morning once the beans are drained and rinsed. No need for soaking the beans.
  • You can also use some of the beans to make refried black beans with an immersion blender for another meal idea. When ready to cook, put oil in a large pan and heat oil and add beans.
  • The slow cooker is the easiest way to cook dry beans but you can also use the stove top. Just bring to a boil and cook stirring occasionally after reduced heat.

Print this Black Bean Soup Recipe below:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Crock Pot Black Bean Cilantro Soup

5 from 14 votes
Crockpot Black Bean Soup Recipe is sure to impress. Hearty ground beef, black beans and more give Crock Pot Black Bean Soup the best flavor.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine Mexican
Course Soup
Calories 514



  • Place half of your cilantro in the crockpot.
  • Place everything in the crockpot except for the cheese.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Top with squeezed lime and chopped cilantro.
  • Serve with shredded cheddar cheese.

Recipe Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days.  

Nutrition Facts

Calories 514kcal, Carbohydrates 46g, Protein 33g, Fat 23g, Saturated Fat 10g, Trans Fat 1g, Cholesterol 73mg, Sodium 1263mg, Potassium 1212mg, Fiber 14g, Sugar 5g, Vitamin A 719IU, Vitamin C 18mg, Calcium 249mg, Iron 7mg

Pin This Now to Remember It Later

Pin Recipe

Try these crock pot soup recipes:

Be sure to check out all of our delicious Crock Pot Recipes here.

The slow cooker does all the work for this delicious crockpot black bean soup with cilantro. This hearty soup is perfect for a cold day. You will love this easy crock pot soup recipe that is easy to make and packed with flavor too.  #eatingonadime #crockpotrecipes #slowcookerrecipes #souprecipes

Try these other recipes

Share this recipe!


About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This recipe was easy to put together and delicious. I will make this again! I substituted ground turkey breast for hamburger.

  2. This sounds really good! I have a container of dried cilantro leaves. Could I use those instead of the chopped cilantro or no? Does the juice of one lime go in the crockpot or at the end before topping with shredded cheese? Sorry for all the questions. Thanks!

  3. What size cans of “tomatoes and green chilies” and “dices tomatoes” were used?