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Spicy Black Bean Soup
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Spicy Black Bean Soup

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.
Course Soup
Cuisine Latin-American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 bowls
Calories 260kcal
Cost $6 – $8

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

  1. 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.
  2. 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.
  3. Make It a Meal – Serve with rice, crusty bread, or a side of cornbread for a filling, complete dinner.
  4. 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.