Introduction
There’s something incredibly comforting about a steaming bowl of Spicy Black Bean Soup, especially when you’re craving a meal that’s both satisfying and nutritious. I’ve perfected this recipe to strike the perfect balance between hearty and healthy, with just the right kick of heat to warm you up from the inside out. What I love most about this soup is how it transforms simple pantry staples into a protein-rich, flavorful meal that’s ready in under an hour.
Ingredients
-
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• Optional toppings: diced avocado, lime wedges, fresh cilantro, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic, jalapeño, and bell pepper. Cook for another 2-3 minutes until fragrant.
- Stir in cumin, chili powder, smoked paprika, and oregano. Toast the spices for 30 seconds to release their flavors.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Using an immersion blender, partially blend the soup, leaving some beans whole for texture. If you don’t have an immersion blender, transfer about half the soup to a regular blender, then return it to the pot.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve hot with your choice of toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
• For a thicker soup, mash more beans. For a thinner consistency, add more broth.
• Control the heat level by adjusting the amount of jalapeño and chili powder.
• This Spicy Black Bean Soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• If using dried beans instead of canned, soak 1 cup overnight and cook until tender before starting the recipe.
• For added depth of flavor, try adding a tablespoon of adobo sauce from canned chipotle peppers.
• The soup will thicken as it sits, so you might need to add more broth when reheating leftovers.
Spicy Black Bean Soup
Ingredients
- 2 cans 15 oz each black beans, drained and rinsed
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 red bell pepper chopped
- 1 jalapeño pepper seeded and minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- Optional toppings: diced avocado lime wedges, fresh cilantro, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic, jalapeño, and bell pepper. Cook for another 2-3 minutes until fragrant.
- Stir in cumin, chili powder, smoked paprika, and oregano. Toast the spices for 30 seconds to release their flavors.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Using an immersion blender, partially blend the soup, leaving some beans whole for texture. If you don't have an immersion blender, transfer about half the soup to a regular blender, then return it to the pot.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve hot with your choice of toppings.