black bean soup
Print Recipe

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...