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.
Servings: 8 servings
Calories: 277kcal
Equipment
- 6-8 quart slow cooker OR Instant Pot
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 or 3 14-ounce cans
- 2 14- ounce cans diced tomatoes undrained
- 2 cups frozen corn
- 1 cup chopped peppers sweet or mildly hot peppers like anaheim or poblano
- 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, if you used a 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
