Harissa Bean Soup…

The one thing I love about the colder weather is enjoying a lovely warming bowl of soup. Now on Slimming World you can still enjoy the shop brought tins and until recently they have become less syns than they used to be which is a win win for those of us who like to grab and go when heading to work.

Homemade is always so much healthier for you though, less preservatives and we know exactly what we are putting into them, and dare I say it a lot cheaper as you can batch make and pot them up for the freezer, or keep in airtight tubs in the fridge for up to a week (depending on ingredients used).

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • We have 2 of these amazing Crock Pots, they get used every week for batch cooking things from soups, chilli’s, casseroles and more. Our most used appliances.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 20% off your order you can use our code HICKMAN at the checkout.

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Harissa Bean Soup

Serves 4 – 6

  • 2 x 400g tins black beans, drained and rinsed
  • 1 red onion, peeled and diced
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • 2 carrots, diced
  • 1 small butternut squash, peeled, deseeded and diced
  • 2 garlic cloves, crushed
  • 3 teaspoons SpiceNTice Harissa rub – 1.5 syns (**See note above about this rub)
  • 1 400g tin chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 litre hot vegetable stock
  1. Place all ingredients into the slow cooker, season well with salt and pepper and stir to mix everything together.
  2. Place slow cooker on low for 6 – 7 hours or high for 3 – 4 hours.
  3. Serve with a dollop of fat free fromage frais and your B choice of bread if you wish, or make up some potato wedges to dunk.

This stores in the fridge for up to a week and makes roughly 4 to 6 portions depending how big or small your appetite is. Also freezable for up to 3 months.