This black bean soup is so flavorful and super easy to make. The key to this recipe is the spices. I use the same spices to make beef tacos, and who doesn’t love tacos?

You can use canned black beans, but I like to make my own. If you’ve never cooked dried black beans, you can read more on that below:

How to Cook Black Beans from Scratch

Start with a 1 to 2-pound bag of dried black beans. Sort them for rocks or debris, then rinse them in a strainer. Cover with fresh water in a bowl, and let them soak overnight.

In the morning, drain the beans and put them in a Crock-Pot. Add water to cover about 1 inch over the beans and cook on low for 8 hours. When they’re done (and cool), you can put them in plastic storage bags and store them in the refrigerator or freezer for future meals.

Tips on Freezing Black Beans

If you make a crockpot full of black beans and need to freeze them, I recommend putting them in a couple of large gallon zip-lock bags. Pat them into a flat layer and freeze. If you don’t freeze them in a layer, you’ll have a big frozen ball that you’ll need a jackhammer to break up 🙂 Yup I’ve done it!

Get the recipe below…