Soup Magic: Spicy Black Bean


I started my new job this week–jumping head first into the gig economy as a Shipt shopper. How’s it going? So far, so good. Making a little money, getting out into the world, not to mention more exercise than my previous desk job.

Since I’m not home most of the day, I decided to pull out this recipe–always perfect in a pinch!

Here’s an idea, check your local thrift store for a crockpot (they run about $5.00-$10.00) instead of buying an expensive cooking device. I have two. One for meals and one for big-batch bean cooking. I like the “set it and forget it” aspect of slow-cooking and the way it fills the house with such wonderful aromas!

This soup didn’t even require any vegetable chopping! Can it get any easier?

I fired up the crockpot and added a few ingredients and let it cook on low for four hours. Dinner. Done.


Spicy Black Bean Soup


3 cups cooked black beans (2 standard size cans)

2 cups vegetable broth

16 ounces of your favorite tomato salsa

1 teaspoon ground cumin


Place all ingredients in crockpot and cook, covered, on low for 4 hours. Feel free to add a cup or so of frozen corn or other vegetables near the end of the cook time. Make it your own!


Yield: 4 – 6 servings


  1. Hello! I have just spent a very enjoyable time cruising around your blog, and it is great! I particularly love the photos. I love the look of your black bean soup and will look forward to trying it!

    Keep blogging! Egusta.

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