Spicy Baked Bean Soup
Warm up your evenings with this hearty and flavorful Spicy Baked Bean Soup, a comfort food classic with a fiery twist. This easy-to-make recipe blends creamy baked beans, juicy diced tomatoes, and aromatic spices like cumin, paprika, and chili powder to create a rich and vibrant soup with just the right amount of heat. Fresh jalapeño adds a kick, while a splash of lime juice brightens every spoonful. Perfect for chilly nights, this one-pot wonder is ready in under an hour and can be customized to your spice preference. Garnish with fresh cilantro for an herby finish, and serve with crusty bread for the ultimate hearty meal. This spicy, protein-packed soup is not only satisfying but also ideal for vegetarians and those looking for a quick yet delicious weeknight dinner fix.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely diced (seeds removed for less heat, optional)
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 cups canned baked beans (preferably in tomato sauce)
- 2 cups diced tomatoes (canned or fresh)
- 4 cups low-sodium vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for an additional 2-3 minutes until the vegetables soften.
Add the cumin powder, paprika, and chili powder. Stir continuously for 1 minute to toast the spices and enhance their flavor.
Pour in the canned baked beans, diced tomatoes, and vegetable broth. Stir to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the soup for 20-25 minutes, stirring occasionally.
Stir in the lime juice and season with salt and black pepper to taste.
Remove the soup from the heat. Use an immersion blender to partially blend the soup if you prefer a thicker texture, or leave it chunky for a hearty consistency.
Serve the soup hot, garnished with fresh cilantro (if desired). Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6027 mg | 262% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 74.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4597 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
