I made up a batch of this soup in my Crockpot the other day. I froze 6 servings in once cup Ziploc containers for lunches later, and kept 3 servings in the refrigerator for this coming week. I didn’t use all the liquid that was in the Crockpot at the end of cooking because I wanted the soup to be thicker. I was a little disappointed at the consistency of the soup, even after putting it through the blender for quite some time it was a little grainy and I was hoping more for a creamy consistency like thick and creamy split pea soup. If anyone has any suggestions for how I might achieve that better I’d love to hear it!  I used the rest of the liquid that was in the crock pot which was about 2 ½ cups to cook some long grain brown rice for dinner that night and gave us a sort of refried bean flavored rice.

Calorie Count: 1 Cup = 125 Calories


  • Crock Pot – Black Bean Soup
  • 1lb Dried Black Beans – Sorted, soaked overnight and then rinsed and drained.
  • 6 Cups – Chicken Stock
  • 5 Roma Tomatoes
  • 2 Cloves Minced Garlic
  • 1 Tablespoon – Chili Powder
  • 1 Teaspoon –  Cumin Powder
  • ¾ Teaspoon – Ground Black Pepper
  • ½ Teaspoon – Hot Sauce
  • 1 Teaspoon – Paprika

Preparation: Sort black beans and soak overnight, rinse drain and add to crock pot. Put all ingredients in the crock pot stir to combine and cook on high for 3 ½ hours. Stir again and then cook on low for another 2 ½ hours. When completed used either an immersion blender to puree or add to a blender in small batches.

(Recipe came from a user named SCHNOZZLES at SparkPeople.com)