Spicy Black Bean Soup
Warm up with a bowl of this vibrant and bold Spicy Black Bean Soup, a hearty plant-based recipe bursting with smoky spices, zesty lime, and a subtle kick of jalapeño. Ready in under an hour, this one-pot wonder combines creamy black beans, fire-roasted tomatoes, and a rich blend of cumin, smoked paprika, and cayenne for a flavor-packed meal that’s as nutritious as it is satisfying. Perfectly customizable, you can leave it chunky or blend it smooth to suit your taste. Don’t forget to top it off with fresh cilantro, creamy avocado slices, and crunchy tortilla chips for a restaurant-quality finish. Whether you're looking for a comforting weeknight dinner or a protein-packed vegan option, this black bean soup delivers big on taste and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 deseeded and finely chopped jalapeño pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 4 cups (cooked, or 2 cans rinsed and drained) black beans
- 4 cups vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup chopped (optional, for garnish) fresh cilantro
- 0.25 cup (optional, for serving) sour cream or vegan sour cream
- 1 sliced (optional, for garnish) avocado
- 1 cup (optional, for serving) tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and chopped jalapeño, and cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir to coat the onions and garlic with the spices, cooking for 1 minute.
Pour in the black beans, vegetable broth, and fire-roasted diced tomatoes with their juices. Stir until combined.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a chunkier soup, only blend part of the soup; for a creamier texture, blend it all. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Adjust the seasoning to taste, adding more salt or spices as needed.
Serve the soup hot, garnished with chopped cilantro, a dollop of sour cream or vegan sour cream, sliced avocado, and tortilla chips as desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 41.5 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3055 mg | 65% | |
*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.
