Crock-Pot Soup – Cuban Black Bean Soup

Here’s a wonderful soup that you can make in a slow cooker and forget about! It is loaded in nutrients and flavor. It is also really inexpensive. What a deal!

You will need to do the following:

  1. Rinse 16 oz. of dry black beans in a colander. Wash them well.
  2. Place the beans in a Crock-Pot.
  3. Chop 1 medium yellow onion and throw it  in the pot.
  4. Chop 3 medium tomatoes and throw them in the pot – juice and all.
  5. Peel and dice 1 large carrot and throw it in the pot.
  6. Seed and finely chop 1 jalapeno and throw it in the pot.
  7. Finely chop 2 celery stalks with the leaves and throw them in the pot.
  8. Mince 4 garlic cloves and throw it in the pot.
  9. Sprinkle 1 TBS salt, a lot of black pepper, 1 TBS cumin and 1 tsp oregano on the whole thing. Mix well.
  10. Add about 8 cups of boiling water on top of the beans and veggies.  Don’t worry about having too much liquid. The beans will grow as they rehydrate and cook.
  11. Cook on high for 6 hours without uncovering to sneak any peaks.
  12. Uncover the pot and- if you have an immersible blender , blend until 3/4 of the soup is creamed. If you do not have one, let the soup cool for a little while and blend 3/4 of it, in batches, in a stand-up blender. Return the creamed soup to the pot with the remaining soup. Mix well. Taste for salt and re-season if necessary.
  13. Ladle into bowls and garnish with chopped tomatoes, crumbled white cheese (I used Cotija) and chopped scallions.
  14. Enjoy!

Print the Cuban Black Bean Soup Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • January 10, 2012

    June 7 – June 13: Duck!

    […] I love to have a crock pot full of beans cooking on my counter during the day, a blessing of nutrition, frugality & time! This recipe looks delicious…Crock Pot Cuban Black Bean Soup. […]

  • July 9, 2013


    Thanks for this great recipe! I made this a few weeks ago as directed and today will try it with a can of black beans as that’s what I have on hand (adding them about an hour before cook time ends).

  • July 11, 2013


    Hi Bri!
    That should work perfectly fine. I am happy you like this! Thank you for letting me know!
    Mary Ann

  • January 11, 2016


    Occasionally I will add a half pound of Andouille sausage to this recipe. I slice the sausage on the bias, about 3/8″ thick and saute until browned before adding to the crockpot. The soup can also benefit from red wine, or/and sliced sauteed mushrooms. Such additions should be made about two thirds of the way through the cooking time.

  • January 11, 2016

    mary ann allen

    Hi Art!
    Thank you for stopping by and for sharing! Sausage, red wine and mushrooms sound like a fantastic addition to this. I really appreciate it! Have a great week!
    Mary Ann