Spicy Black Bean Soup Recipe
This Spicy Black Bean Soup recipe is a warming, hearty, and flavorful dish made with black beans, vegetables, spices, and fresh lime juice. It is plant-based, economical, and perfect for simple weeknight meals or preparing ahead. With adjustable spice levels and customizable textures, it’s a satisfying recipe you’ll return to again and again.
Ingredients
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 1 jalapeño, chopped (seeds removed for mild heat)
• Use 3 cans of black beans (15 oz each), properly rinsed.
• 4 cups vegetable broth
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons lime juice
• Fresh cilantro, for garnish (optional)
Instructions
1. Place a large pot on medium heat and let the olive oil warm up.
2. Add diced onion, garlic, carrots, and jalapeño. Cook until the vegetables soften.
3. Stir in chili powder, cumin, smoked paprika, oregano, and red pepper flakes to combine the flavors. Toast spices for a few seconds.
4. Add the black beans, vegetable broth, and crushed tomatoes. Stir well.
5. Once it boils, turn the heat down and simmer for 20–25 minutes.
6. You can blend part of the soup to make it more creamy and smooth.
7. Add the lime juice and finish by seasoning with salt and pepper.
8. Garnish with cilantro and serve warm.
Notes
- For less heat, remove the seeds; for more spice, keep them in.
- Use low-sodium broth if you prefer a lower-sodium soup.
- Add extra broth to make the soup thinner, or blend more of it to thicken the texture.
- Just a splash of coconut milk makes it creamy while keeping it dairy-free.
- Freeze leftovers in small portions for quick meals.
- Pair with rice, cornbread, or tortilla chips for a complete meal.