Northern Beaches Naturopathy belief is not to nurse symptoms but to treat the cause of imbalance.

SLOW cooked spicy black bean soup

  • Im always on the look out for easy SLOW

    (Sustainable, Local, Organic, and Whole foods) 

    meals for our family that are packed full of nutrition and taste amazing.

    I love getting this ready the night before as the flavours have a chance to infuse together and means more time for me for SLOW living.



    • 220g (1 cup) dried black beans, rinsed, drained 
    • 2 tsp extra virgin olive oil 
    • 1 large brown onion, finely chopped 
    • 2 celery sticks, finely chopped 
    • 2 garlic cloves, crushed 
    • 2 tsp ground cumin 
    • 2 tsp sweet paprika 
    • 1 tsp chilli flakes 
    • 400g can crushed tomatoes 
    • 1.25L (5 cups) water 
    • 250g sweet potato, peeled, chopped 
    • 1 large sweet corn cob, kernels removed 
    • 2 tbsp fresh coriander leaves, chopped 
    • 1 long fresh green chilli, deseeded, finely chopped 
    • Lime wedges, to serve
    Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
  • Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
  • Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
  • Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime.


I hope your enjoy this one as much as I do !

Jane X