Slow Cooker Black Bean Soup
465 minVeganGut healthSteady energyMenstrual phaseSlow cookerMeal prep friendly
Servings:
4
·
Ingredients
- —300 g Dried black beans, soaked overnight
- —1 Onion
- —2 Garlic cloves
- —1 tsp Cumin
- —1 tsp Paprika
- —1000 ml Vegetable stock
- —1 Lime
Method
- 01Add the soaked beans, onion, garlic, spices and stock to the slow cooker.
- 02Cook on LOW for 7–8 hours until the beans are soft.
- 03Partially mash the beans with a fork or blender for a thicker texture.
- 04Season with salt to taste.
- 05Squeeze in the lime before serving.
Why this works
Black beans are a source of iron and plant protein, helping replenish what''s lost during the menstrual phase. Fibre from legumes supports a healthy gut microbiome better than refined foods.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened too much.
Pairing: Pairs well with rice, a dollop of yogurt, avocado, or warm tortillas.
Nutrition (per serving)
290
kcal
15g
protein
5g
fat
46g
carbs
11.5g
fiber