Recipe of the Week: Spicy Black Bean Soup

Hey friends, hope you had a great weekend!

We were just hanging out together and I even went for a run! 5.2 km in 36 minutes – for me that’s not too bad, considering I’m running once every second week nowadays. That would come to 1h12min for 10 km, if I would keep the same pace. Gone are the days of 10 km in less than an hour. :( But, I’m still hoping to get a few more workouts in per week, considering the Sun Run is in about 5 weeks. We’ll see. As mentioned before, I don’t have a time goal in mind – I’m aiming for just finishing it.

Anyways, I thought I would share an easy and delicious recipe with you. It’s perfect for busy bees, new moms, double shift workers, or whoever else doesn’t have enough time on their hands. It’s made with a slow cooker, so just put everything in, and after a few hours, you have a filling and healthy dish waiting for you. Did I also mention, it’s full of protein and fibre, and it’s vegan!

Slow Cooker Spicy Black Bean Soup

Spicy Black Bean Soup


  • 1 large onion, chopped
  • 3 (or 4) cloves of garlic, minced
  • 2 cups of dried black beans (soaked overnight, cleaned and rinsed)
  • 8 cups of water
  • 4 carrots, chopped
  • 1 red bell pepper, chopped
  • 1/2 pint of grape tomatoes, cut in half
  • 1/2 fresh jalapeño pepper (note: I would use the whole pepper the next time, but use your own spice preference for this – It turned out more medium spicy, than hot hot hot as I was hoping for)
  • 1/2 fresh red chili pepper (note: same as above)
  • juice of 1 lime
  • sea salt and freshly ground black pepper
  • cilantro to your liking

    Some of the veggies…


  • Sauté onions and garlic on low until they become translucent.

    transfer onion & garlic to slow cooker when translucent

  • add the soaked black beans, vegetables and peppers to slow cooker. Add the water and cook on high for about 1 hourand then switch to the low setting for another 6-7 hours.
  • Stir in the cilantro, lime juice, salt and pepper towards the end of the cooking time, about half an hour before serving.
  • Serve sprinkled with fresh cilantro, sharp cheddar cheese (or daiya cheese to keep it vegan), or even a dollop of sour cream.

    corn bread would be sooooo good with this soup…

This made about 4-6 portions. I ate three portions over two days and froze two, to keep as quick weekday lunches.

Enjoy – I hope you like it! Let me know what you think.

How often do you use your slow cooker? We use ours mostly for steel cut oats, so I always forget about making actual dishes in it. But I was so happy I decided to make this soup!

See you soon with our weekly meals. ;)

Posted on by Susan Posted in Recipes

3 Responses to Recipe of the Week: Spicy Black Bean Soup

  1. Kelly

    This soup looks fantastic, what a great recipe! Love your blog, so glad to be your newest follower! xoxo

    • Susan

      Hi Kelly,
      Thank you so much for stopping by my blog! Glad you liked the soup recipe. :)

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