This flavorful Slow Cooker Black Bean and Kielbasa soup is slighty spicy and is a great light meal without much trouble in the kitchen.
I know it’s the heat of the summer and you’re wondering why I’m posting a soup recipe again. In all honestly this sounded so good, it’s been very hot here but this soup still hit the spot and it’s a great meal that is easily served without any hassle. If you aren’t into soup in the summer, save this recipe for the winter.
I had a co-worker at the post office who is an amazing cook. She brought in a black bean soup with hot dogs in it and called it a bad name, I can’t even post it here. The soup tasted amazing, I am not brave enough to use hot dogs in this soup so I subbed it out for kielbasa.
I use a jalapeno to spice up this soup, use an extra one if you like your soup extra spicy. I was out of chicken broth so I decided to use 3 chicken bouillon cubes, and the flavor turned out great.
After 9 hours of cooking time the beans and veggies are perfectly tender!
See how easy it is to make this soup in my video below. You can follow me on YouTube, here.
What do you think of this recipe? I hope you give it a try. I’m back from vacation this week and have a new recipe in the slow cooker as we speak. Stay tuned for more recipes or subscribe to my newsletter to be the first to see the new recipes.
- 1 (12-oz.) pkg. kielbasa, sliced
- cooking oil
- 1 lb. dried black beans (soaked overnight, see below)
- 1 small white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1-2 jalapenos, diced
- 2 heaping Tbsp. minced cilantro
- 2 garlic cloves, minced
- ¼ tsp. pepper
- 1 tsp. oregano
- ½ tsp. cumin
- 3 chicken bouillon cubes (the small ones)
- 1 (16-oz.) jar salsa
- 7 cups water
- 1 bay leaf
- 5-quarts or larger
- Soak the beans overnight (at least 8 hours) in water, or use the quick soak method.
- After the beans have soaked, drain them and add to the slow cooker.
- Set a medium sized skillet over medium high heat on the stove top. Add a bit of cooking oil. Add the sliced kielbasa and brown them on both sides. Add to the slow cooker.
- Add the remaining ingredients to the slow cooker. Stir.
- Cover and cook on low for 8-9 hours without opening the lid during the cooking time.
- Remove bay leaf and serve.
- Enjoy!
I used my touchscreen 6.5-quart Crock-Pot® for this recipe, any slow cooker 5-quarts or larger will do fine.
You may also like: Slow Cooker Ropa Vieja (Cuban Beef)
Hi there. This looks great but when I do make it – I will nix on the jalapeno’s (do not like super spicy food) and trade out the black beans for pink beans which I already have. I will also use Better then Bouillon Chicken base – 3 tablespoons as the bouillon cubes are loaded with MSG and can put me in the hospital. It’s too hot today – just under triple digits here in Sacramento today; so will make this in late October when it’s cooler. But thanks for what looks to be a great recipe.
Great ideas Kathi! I hope you like it, when you do try. Have a great day.
Not a fan of bell peppers…so those will go out. I think I’d prefer to use chicken broth rather than the bouillon cubes…just because I make my own chicken broth and it’s mighty tasty! I’ll fiddle around with the amount of water and probably add some salt since I’m not using bouillon cubes. Looks great!
Sounds like a great plan Perrin!
How much broth did you end up using? I don’t have cubes. Thanks!!
If canned black beans are used, would you use two cans drained? Thanks.
May I suggest sauteing veggies in a small amount of olive oil. This brings out the sweetness of the veggies and really enhances a dish.
Yes, that’s a great idea if you have time. I often do that on the weekends for recipes.
Is the kielbasa precooked or raw?
This one was precooked.
How much chicken broth would one need if replacing the cubes
This was delicious! I think next time I’ll try turkey kielbasa to help save on some fat.
Sounds like a great plan
I have made this soup at least a dozen times exactly the way it says. It is fantastic. One of my fav meals and nice and spicy
Thank you for sharing