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Slow Cooker Tangy Coconut Black Bean Soup

Healthy and super yummy, this plant-based soup will keep you coming back for more.
Prep Time5 mins
Cook Time10 hrs 15 mins
Total Time10 hrs 20 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Plant-Based, Slow Cooker, Vegan
Servings: 8 people
Calories: 133kcal
Author: SkinnyMs.


  • 1/2 cup black beans dry, rinsed
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 yellow onion small and diced
  • 3 cups vegetable broth low sodium
  • 15 ounces canned tomato sauce
  • 1 cup water
  • 1/4 cup cilantro freshly chopped
  • 2 teaspoons cumin ground
  • 1 cup light coconut milk canned, optional: regular milk, whole or low-fat
  • kosher or sea salt and black pepper to taste


  • Add dry beans and 2 cups water to a saucepan, cover and soak overnight. Drain and rinse before adding to slow cooker.
  • In a medium skillet, heat oil to medium-low and saute onion until tender, about 4 minutes. Add garlic and saute one additional minute. Add onion and garlic to slow cooker along with black beans, broth, tomato sauce, water, cilantro and cumin, stir.
  • Cook on low for 8-10 hours. It's done when the beans are tender. Add the remaining ingredients, stir and cook an additional 15 minutes. If preferred, use an immersion blender to make a creamier soup. We prefer the black beans whole.


Serving: 1cup | Calories: 133kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Sodium: 183mg | Fiber: 4g |
SmartPoints (Freestyle): 1