Spicy Black and Red Bean Soup
Warm up with a hearty bowl of Spicy Black and Red Bean Soup, a vibrant recipe bursting with bold flavors and wholesome ingredients. This plant-based soup combines tender black beans, red kidney beans, and fire-roasted tomatoes, all simmered in a spiced vegetable broth infused with cumin, smoked paprika, chili powder, and oregano. A touch of jalapeño adds just the right amount of heat, while an optional garnish of fresh cilantro and lime balances the spice with a refreshing finish. Perfect for busy weeknights, this one-pot dish comes together in just 45 minutes, making it both practical and delicious. Whether you blend it for a smooth, creamy texture or leave it chunky for a rustic feel, this flavorful soup is a comforting, protein-packed meal ideal for vegetarians and spice lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 small jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 14 ounces fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 wedges fresh lime wedges (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and jalapeño and cook for 1-2 minutes until fragrant.
Add the ground cumin, smoked paprika, oregano, and chili powder. Stir well to toast the spices, about 1 minute.
Add the canned black beans, red kidney beans, and fire-roasted diced tomatoes to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Using an immersion blender, partially blend the soup to create a slightly thicker texture while still leaving some whole beans intact. (Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.)
Serve hot, garnished with fresh cilantro and a lime wedge, if desired.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7054 mg | 307% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 35.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5009 mg | 107% | |
*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.
