Warm, smoky, and loaded with bold flavors, this Spicy Black Bean Soup is a cozy bowl of comfort perfect for any season. Whether you’re meal prepping for the week or making a quick dinner, this one pot wonder delivers satisfying heat and hearty plant-based protein in every spoonful.
It all started on a rainy evening when I had very few ingredients left in my pantry – just canned black beans, a tired onion, and some leftover broth.
I threw them together, tossed in chili flakes and cumin, and something magical happened.
The flavor deepened as it simmered, and it became a staple in my kitchen.
Over time, I added jalapeños, smoked paprika, and a touch of lime juice – and now it’s one of my most requested recipes by friends and family.
This soup is comforting yet exciting, simple but vibrant, and best of all – it’s pantry-friendly and flexible.
Let me show you why this Spicy Black Bean Soup will become your go-to!
Why You’ll Love This
- Packed with Bold Flavors – Smoky, spicy, and perfectly seasoned with cumin, garlic, and chipotle, this soup brings serious flavor to the table.
- Budget-Friendly & Pantry-Staple Based – Made with mostly canned goods and common spices, this recipe is incredibly affordable and convenient.
- Vegan & High-Protein – With black beans as the star, this soup is naturally vegan and loaded with fiber and protein to keep you full longer.
- Freezer-Friendly & Meal Prep Approved – It reheats like a dream, making it ideal for batch cooking and busy weeknights.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisines: Latin-American, Vegan, Gluten-Free
Servings: 6 bowls
Estimated Cost: $6 – $8 total
Equipments:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender
- Measuring cups and spoons
- Cutting board and sharp knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped (optional for extra spice)
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust to taste)
- 3 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Juice of 1 lime
- Optional toppings: diced avocado, chopped cilantro, lime wedges, tortilla chips, dairy-free sour cream
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook for 3-4 minutes until fragrant and translucent.
- Add Veggies and Spices: Stir in red bell pepper, cumin, smoked paprika, and chili flakes. Cook for 2 minutes to let the spices bloom.
- Simmer the Base: Add the black beans, diced tomatoes (with juice), tomato paste, and vegetable broth. Stir everything together and bring it to a boil.
- Lower and Simmer: Once boiling, reduce the heat and let the soup simmer for about 20 minutes, allowing flavors to develop.
- Blend for Texture: Using an immersion blender, blend part of the soup directly in the pot until it reaches your desired consistency—smooth or chunky. If using a regular blender, blend 2 cups of the soup and return it to the pot.
- Finish with Lime: Stir in lime juice, and season with salt and black pepper to taste.
- Serve and Garnish: Ladle into bowls and top with avocado, fresh cilantro, lime wedges, or a dollop of dairy-free sour cream. Enjoy warm!
Nutrition Facts
Per serving (approximate):
- Calories: 260
- Protein: 12g
- Carbohydrates: 36g
- Dietary Fiber: 12g
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 580mg
- Sugar: 4g
- Vitamin C: 25% DV
- Iron: 20% DV
Note: Nutrition may vary based on exact ingredients used.
Tips for Success
- Adjust Heat Levels to Your Taste – If you’re heat-sensitive, reduce or omit the chili flakes and jalapeño. For more kick, add a chipotle pepper in adobo sauce or a pinch of cayenne.
- Blend for Creaminess – Blending part of the soup gives a creamy texture without any dairy. For ultra-smooth soup, blend it all. For more texture, just blend a portion.
- Make It a Meal – Serve with rice, crusty bread, or a side of cornbread for a filling, complete dinner.
- Batch Cook and Freeze – This soup freezes wonderfully! Let it cool fully, then store in freezer-safe containers for up to 3 months. Reheat over the stove or microwave with a splash of water or broth.
Spicy Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 jalapeño seeded and chopped (optional for extra spice)
- 1 red bell pepper diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes adjust to taste
- 3 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Juice of 1 lime
- Optional toppings: diced avocado chopped cilantro, lime wedges, tortilla chips, dairy-free sour cream
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook for 3-4 minutes until fragrant and translucent.
- Add Veggies and Spices: Stir in red bell pepper, cumin, smoked paprika, and chili flakes. Cook for 2 minutes to let the spices bloom.
- Simmer the Base: Add the black beans, diced tomatoes (with juice), tomato paste, and vegetable broth. Stir everything together and bring it to a boil.
- Lower and Simmer: Once boiling, reduce the heat and let the soup simmer for about 20 minutes, allowing flavors to develop.
- Blend for Texture: Using an immersion blender, blend part of the soup directly in the pot until it reaches your desired consistency—smooth or chunky. If using a regular blender, blend 2 cups of the soup and return it to the pot.
- Finish with Lime: Stir in lime juice, and season with salt and black pepper to taste.
- Serve and Garnish: Ladle into bowls and top with avocado, fresh cilantro, lime wedges, or a dollop of dairy-free sour cream. Enjoy warm!
Notes
- Adjust Heat Levels to Your Taste – If you’re heat-sensitive, reduce or omit the chili flakes and jalapeño. For more kick, add a chipotle pepper in adobo sauce or a pinch of cayenne.
- Blend for Creaminess – Blending part of the soup gives a creamy texture without any dairy. For ultra-smooth soup, blend it all. For more texture, just blend a portion.
- Make It a Meal – Serve with rice, crusty bread, or a side of cornbread for a filling, complete dinner.
- Batch Cook and Freeze – This soup freezes wonderfully! Let it cool fully, then store in freezer-safe containers for up to 3 months. Reheat over the stove or microwave with a splash of water or broth.
Common Questions
1. Can I use dried black beans instead of canned?
Yes! Soak 1.5 cups of dried black beans overnight and cook them until soft before using in the soup. Adjust salt and seasoning as needed.
2. Is this soup spicy?
It’s mildly spicy with a smoky undertone. You can adjust the spice by reducing or increasing the chili flakes and jalapeño.
3. How long will this soup last in the fridge?
Stored in an airtight container, it will last up to 5 days in the fridge. The flavors actually deepen over time!
4. Can I add other veggies?
Absolutely! Corn, carrots, or zucchini make great additions. Just sauté them with the peppers or add with the broth.
Whether you’re trying to eat more plant-based meals or just looking for a cozy and satisfying dish, this Spicy Black Bean Soup checks all the boxes.
It’s nourishing, full of character, and easy enough for weeknights but flavorful enough to impress guests.
Stay warm, keep cooking, and enjoy every spicy spoonful!
