This flavorful Slow Cooker Black Bean and Kielbasa soup is slightly spicy and is a great light meal without much trouble in the kitchen.
Other flavorful kielbasa recipes are my Kielbasa and Beans, Slow Cooker Red Beans and Rice, and Kielbasa and Sauerkraut recipes.
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!
Love this soup recipe? Try another slow cooker soup this week too!
- Slow Cooker Black Bean Soup
- Slow Cooker Cheeseburger Soup
- Slow Cooker Ham and Potato Soup
- Slow Cooker Split Pea Soup
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Black Bean and Kielbasa Soup
Ingredients:
- 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 ribs diced
- 1 red bell pepper diced
- 1-2 jalapenos diced
- 2 heaping Tbsp. minced cilantro
- 2 garlic cloves minced
- 1/4 tsp. pepper
- 1 tsp. oregano
- 1/2 tsp. cumin
- 3 chicken bouillon cubes
- 16 oz. jar salsa
- 7 cups water
- 1 bay leaf
Instructions:
- 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!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sandi says
Several people have asked but I don’t see reply. How much chicken broth would I use instead of bouillon cubes and would I cut down on water if I use broth.
Thanks
Sarah Olson says
I would do 4 cups broth and 3 cups water. I worry about using all broth, it may be too salty with the kielbasa.
Dori says
Making it now, sounds amazing! If I’m shorter on time, can I do it on high and for how long? Or just a few hours on high, then low?
Thanks much!
Sarah Olson says
Black beans don’t take quite as long as other beans. I would check it at 5 hours on high.
Abbi says
We loved this! I only used 2 bullion cubes, and I don’t think you could tell a difference. We loved the spice from the jalapeños. Grade: A+
Kris says
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
sandra gmelch says
This was delicious! I think next time I’ll try turkey kielbasa to help save on some fat.
Sarah Olson says
Sounds like a great plan
Nicole says
How much chicken broth would one need if replacing the cubes
Donna Phillips says
Is the kielbasa precooked or raw?
Sarah Olson says
This one was precooked.
Pat Serio says
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.
Sarah Olson says
Yes, that’s a great idea if you have time. I often do that on the weekends for recipes.
dee says
If canned black beans are used, would you use two cans drained? Thanks.
Perrin Larton says
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!
Sarah Olson says
Sounds like a great plan Perrin!
Stef says
How much broth did you end up using? I don’t have cubes. Thanks!!
Kathi says
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.
Sarah Olson says
Great ideas Kathi! I hope you like it, when you do try. Have a great day.