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The Magical Slow Cooker » Recipes » Soups » Slow Cooker Black Bean and Kielbasa Soup

Slow Cooker Black Bean and Kielbasa Soup

by Sarah Olson on July 24, 2017 | Updated January 20, 2023 19 Comments

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This flavorful Slow Cooker Black Bean and Kielbasa soup is slightly spicy and is a great light meal without much trouble in the kitchen.

black bean kielbasa soup in a slow cooker.

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.

kielbasa, onion, carrots, celrey, peppers, bay leaf, salsa, garlic and seasonings on a wooden table.

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.

A bowl of soup, with Bean and Kielbasa

After 9 hours of cooking time the beans and veggies are perfectly tender!

close up of kielbasa black beans soup with a wooden spoon in it.

Love this soup recipe? Try another slow cooker soup this week too!

  • Slow Cooker Black Bean Soup
  • Slow Cooker Cheeseburger Soup
  • Slow Cooker Homemade Potato Soup
  • Slow Cooker Split Pea Soup
serving black bean kielbasa soup from a slow cooker.

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black bean kielbasa soup in a slow cooker.

Slow Cooker Black Bean and Kielbasa Soup

5 from 3 votes
A hearty soup recipe with dried black beans and kielbasa.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 9 hours
Total Time: 9 hours 30 minutes
Servings: 8
Calories: 373kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

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
US Customary – Metric

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!
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How to Video:

Recipe Notes:

Note that I didn’t add any salt. Between the salsa and the chicken bouillon cubes, to my taste this did not need salt. Add salt to taste if desired.

Nutrition Information:

Calories: 373kcal | Carbohydrates: 45g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 1165mg | Potassium: 1234mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3393IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    1706 shares
    • 283

    Filed Under: Dinner, Pork, Soups

    Comments

    1. Sandi says

      January 23, 2023 at 4:40 pm

      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

      Reply
      • Sarah Olson says

        January 23, 2023 at 4:46 pm

        I would do 4 cups broth and 3 cups water. I worry about using all broth, it may be too salty with the kielbasa.

        Reply
    2. Dori says

      November 30, 2022 at 7:48 am

      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!

      Reply
      • Sarah Olson says

        November 30, 2022 at 12:20 pm

        Black beans don’t take quite as long as other beans. I would check it at 5 hours on high.

        Reply
    3. Abbi says

      February 28, 2022 at 5:04 pm

      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+

      Reply
    4. Kris says

      April 6, 2018 at 4:55 pm

      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

      Reply
    5. sandra gmelch says

      August 29, 2017 at 2:51 pm

      This was delicious! I think next time I’ll try turkey kielbasa to help save on some fat.

      Reply
      • Sarah Olson says

        August 29, 2017 at 10:10 pm

        Sounds like a great plan

        Reply
    6. Nicole says

      August 3, 2017 at 11:33 pm

      How much chicken broth would one need if replacing the cubes

      Reply
    7. Donna Phillips says

      July 26, 2017 at 7:08 am

      Is the kielbasa precooked or raw?

      Reply
      • Sarah Olson says

        July 26, 2017 at 8:15 am

        This one was precooked.

        Reply
    8. Pat Serio says

      July 24, 2017 at 7:30 pm

      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.

      Reply
      • Sarah Olson says

        July 25, 2017 at 6:54 am

        Yes, that’s a great idea if you have time. I often do that on the weekends for recipes.

        Reply
    9. dee says

      July 24, 2017 at 5:35 pm

      If canned black beans are used, would you use two cans drained? Thanks.

      Reply
    10. Perrin Larton says

      July 24, 2017 at 3:27 pm

      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!

      Reply
      • Sarah Olson says

        July 24, 2017 at 3:34 pm

        Sounds like a great plan Perrin!

        Reply
      • Stef says

        January 7, 2018 at 10:55 am

        How much broth did you end up using? I don’t have cubes. Thanks!!

        Reply
    11. Kathi says

      July 24, 2017 at 2:37 pm

      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.

      Reply
      • Sarah Olson says

        July 24, 2017 at 3:35 pm

        Great ideas Kathi! I hope you like it, when you do try. Have a great day.

        Reply

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