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Fire roasted tomato black bean soup

Delicious fired roasted tomato black bean soup! This recipe can be made in the slow cooker or on the stove top! I am not going to lie to you, I have had this soup on repeat this Winter. I fall in love with it each time I eat it! It’s delicious! I also like the fact it’s easy and cost effective!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Gluten-free, Vegan
Cuisine: Dinner, Lunch
Servings: 6
Author: Michaelle


  • 2 cup cooked or soaked black beans
  • 1 cup fire roasted tomatoes homemade or canned
  • 1 tsp cumin powder
  • 1 tablespoon of mashed garlic or powder
  • 2 shallot or small onions chopped
  • 1 tbsp chopped parsley fresh or dry
  • 1 cup roasted kernel corn canned or fresh or skip it!
  • 1 small sweet potatoes cubed
  • 1 medium jalapenos seeded ( See notes)
  • 5 cup vegetable broth
  • 1 tsp of salt or 2 tbsp white miso
  • Rice quinoa, toast for serving( optional)


  • If you choose to make this black bean soup on the stove top,
  • Start by cooking the garlic in onion in half a cup of broth until soften, then add the tomatoes, miso, or salt. Let simmer for 5 minutes.
  • Add the corn, beans, and the leftover ingredients. Cover tightly, let simmer on medium-low heat for 30 to 45 minutes until the beans are soft and tender.
  • Serve topped with basil, or avocado, or parsley, or by itself!
  • If you choose to make in the slow cooker,
  • Add the beans, garlic, and everything else in the cooker. Cover and let cook on medium or low for 2- 3 hours.


*** Don't worry the heat won't get out of control if you remove all of the seeds and rinse it. Just make sure your hands are washed really well after. Trust me...