Easy Black Bean Soup with Sausage (Slow Cooker or Instant Pot)

Black bean soup with sausage is one of my favorite hearty, budget friendly meals! Made with basic ingredients like cooked black beans, kielbasa sausage, canned tomatoes, and corn, it makes a warm, delicious one dish meal our whole family enjoys with chips or tortillas. Make it in the slow cooker or Instant Pot for an easy way to get a homemade meal on the table even on busy days.

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white bowls of black bean soup with sausage with Instant Pot

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When our family first tried this black bean and sausage soup recipe when I was testing it we immediately knew it was a keeper. It’s filling and really tasty, which my family liked and I loved the fact that I could make it in a slow cooker (when I’m away from home) or have it quicker using an Instant Pot.

I originally adapted this recipe from a library book, adding more vegetables and spices. I’ve found it’s easy to vary depending on what you have – for instance, I’ve even made with with other beans – which technically doesn’t make it ‘black bean’ anymore, but you know I’m passionate about using what you have, so there it is.

I make this often during the winter months when we want warm, comforting food that also makes great leftovers. It’s a wonderful, affordable pantry meal using canned tomatoes, canned beans (or cooked, frozen beans if you have them), frozen corn and kielbasa (or other kind of sausage) – things it’s pretty easy to stock up on and keep on hand.

Ingredient Notes

black bean soup with sausage ingredients
  • Sausage: I show kielbasa which is usually easy to find on sale, but you can use any type of sausage, cooked or uncooked. If it’s cooked, cut it up to add to the pot, if it’s raw, simply cook it until done at the same time you’re sautéing the onions.
  • Black beans: You can use canned beans, of course, but if you have cooked and frozen beans this is the time to use them! Simply defrost in the microwave first.
  • Corn: I prefer frozen corn in general, but canned corn will also work (you can also leave out the corn).
  • Canned tomatoes: Use store bought or home-canned diced tomatoes.
  • Peppers: For a Tex-Mex flavor, use mild peppers like anaheims or poblano (bonus points if you have them chopped and ready to go in the freezer!) and an optional jalapeño or other hot pepper. If you’d prefer not even very mild spice, you can of course use sweet bell peppers.

Make Black Bean Soup with Sausage

ladle full of black bean soup with sausage

This is such an easy recipe – there’s not too much prep (sautéing the onions is about it) and then you throw it in the cooker of your choice and dinner’s done! And it’s simple to change this up to cook in either a slow cooker or an Instant Pot. If you have an IP, you can use it to sauté the onions and then choose either to slow cook the soup (using a glass lid like this) or pressure cook the soup.

Instant Pot Method

Use the sauté button to cook the onion and garlic (and sausage, if needed). Add remaining ingredients. Choose ‘manual’ and set the time for 5 minutes on high pressure with a 10 minute natural release then a quick release. (With time to come to pressure, it’s about 40 minutes total time.)

Slow Cooker Method

After cooking onions, etc. in a skillet add them all to a slow cooker with all the other ingredients. Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours.

Which slow cooker is best?

I still love my slow cooker and use it much more than an Instant Pot, actually. You just can’t beat that “set-and-forget” aspect. However, I’ve found that many slow cookers spit hot water out when cooking on high, which isn’t great when you’re away from home. I now always look for a rubber sealer along the lid to minimize this.

The newest version of the slow cooker I use and love is the Hamilton Beach Stay or Go 6-qt Slow Cooker (or any other “stay or go” model). These models have a thick seal on the lid so it doesn’t spit hot liquid.

white bowls full of black bean soup with sausage

Serving Ideas

This is such an easy dinner! Since it’s a one dish meal with all the vegetables, I typically serve this simply with chips and salsa or warmed tortillas. I will sometimes add a plate of cut vegetables with this best ranch dressing as a dip, too. It all depends on how much time I have.

Have more time? Then you might want to make these 10-minute chips from corn tortillas – they have a great fresh flavor that can’t be beat with store bought. And of course I like to serve my favorite canned salsa if I have any.

I love these kinds of easy recipes where you basically throw all the ingredients together and let them cook. They are one dish meals that are pretty much done for you and should be a part of our regular menus, don’t you think?

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black bean sausage soup in white bowl with napkins and spoons
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5 from 5 votes

Easy Black Bean Soup with Sausage – Slow Cooker or Instant Pot

An easy black bean soup with kielbasa sausage, tomatoes, and corn made in either a slow cooker or Instant Pot for a hearty, budget friendly meal your family will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Yield: 8 servings
Author: Jami Boys

Equipment

  • 6-8 quart slow cooker OR Instant Pot
Click for Cook Mode

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound cooked sausage sliced (or use uncooked sausage, crumbled and cooked with onions)
  • 5 cups cooked black beans, fresh cooked, frozen & thawed, or 3 14-ounce cans
  • 2 14- ounce cans diced tomatoes undrained
  • 2 cups frozen corn
  • 1 cup chopped peppers, mildly hot peppers like anaheim or poblano or sweet bell peppers (you can use frozen, chopped peppers if you have them)
  • 1 small jalapeño chopped (optional)
  • 2-1/2 cups water or broth
  • 1 teaspoon oregano
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper or to taste
  • 1/2 to 1 teaspoon hot sauce like Tapatio or Cholula or to taste
  • fresh parsley or cilantro chopped (optional for serving)

Instructions

For both Methods:

  • Sauté onion for about 5 minutes, using the sauté button on the Instant pot or over medium heat in a skillet. Add garlic toward the end (note: cook raw sausage with the onions if needed).

Slow Cooker Method:

  • Scrape into a 5 to 6-quart slow cooker from the skillet and add all the remaining ingredients. Stir to combine.
  • Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours.

Instant Pot Method:

  • Attach pressure cooker lid to Instant Pot, making sure the valve is set to seal.
  • Choose 'manual' and set the time for 5 minutes on high pressure. Let the cooker release pressure naturally for 10 minutes, then do a quick release for the remaining pressure.
    (Total time: the cooker will take about 25 minutes to come up to pressure, so the total time in the IP is about 40 minutes.)
    (Note: Choose the 'slow cook' option if using the Instant Pot as a slow cooker).

To Serve:

  • Sprinkle with freshly chopped parsley or cilantro, if desired, before serving.

Notes

Note: Cook time listed in the recipe card is for a pressure cooker. Slow cooker time is longer, about 3.5 hours on high.
Storage: The soup makes an excellent meal prep recipe! Portion into smaller portions and keep in the fridge for up to a week. Or freeze individual portions for 3-6 months.

Nutrition

Serving: 2cups | Calories: 277kcal | Carbohydrates: 24g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 905mg | Fiber: 7g | Sugar: 5g
Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Slow Cooker/Instant Pot Recipes

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This recipe has been updated – it was originally published October 2009.

 

 

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Recipe Rating




5 from 5 votes

8 Comments

  1. Made this for the first time last weekend and it now goes into my regular menu rotation! I used ground Italian sausage and tomatoes from my freezer. I also cut the beans down a bit because my husband isn’t that fond of them, but he really liked the soup! Hearty and filling!5 stars

  2. Very flavorful soup – and I love a crockpot soup. I did add 3/4 tsp of cumin, and a pinch of red pepper flakes for the heat. Great recipe!5 stars