Description
A hearty and flavorful Spicy Black Bean Soup made with black beans, vegetables, and bold spices. Perfect for a cozy, healthy meal.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 red bell pepper, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked black beans (or 2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sour cream or avocado slices (optional for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, jalapeño, and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add black beans, vegetable broth, and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, or blend half of it in a blender and return to the pot.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and optional toppings like sour cream or avocado.
Notes
- For extra protein, add cooked quinoa or shredded chicken.
- Adjust spice level by increasing or decreasing jalapeño and cayenne.
- Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg