Go Back
To make Spicy Black Bean Soup, you need these key ingredients: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 carrot, diced - 2 celery stalks, diced - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro for garnish These ingredients combine to create a rich, savory flavor with a nice kick. You can add these toppings to enhance your soup: - Avocado slices - Fresh cilantro - Lime wedges for extra zest These add freshness and texture to the dish. If you don’t have an ingredient, here are some swaps: - Olive oil can be replaced with vegetable or coconut oil. - Any color bell pepper works, but jalapeño adds more spice. - You can use chicken broth instead of vegetable broth for a non-vegan option. - If you prefer, use dried black beans. Just soak and cook them first. These substitutions can help you use what you have on hand. {{ingredient_image_1}} Gather your ingredients first. This makes cooking smoother. You will need: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 carrot, diced - 2 celery stalks, diced - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro for garnish - Avocado slices for topping (optional) Chop the veggies before you start. This way, you save time while cooking. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for 5 minutes. Cook until it looks clear. 3. Next, stir in the minced garlic, bell pepper, carrot, and celery. Cook for another 5 to 7 minutes. 4. Pour in the vegetable broth, black beans, diced tomatoes, cumin, smoked paprika, chili powder, and cayenne pepper. Stir to mix well. 5. Bring the soup to a gentle simmer. Lower the heat and let it cook for 20 to 25 minutes. This helps all the flavors mix together. 6. Use an immersion blender to puree some of the soup. If you don’t have one, pour some into a regular blender, blend, and return it to the pot. 7. Season with salt, pepper, and lime juice. Stir well. To get the right texture, blend only part of the soup. This keeps some beans whole for a nice bite. If you prefer a thicker soup, blend more. If you like it thinner, add a bit more broth. Always taste and adjust as needed. Enjoy your soup hot, with fresh cilantro and avocado slices on top. To make your soup milder, skip the cayenne pepper. If you love heat, add more cayenne. You can also use fresh jalapeños for a fresh kick. Taste as you go until you hit the right balance. This soup should feel warm, not overpowering. Fresh herbs can brighten your soup. I love to add cilantro at the end for extra flavor. You might also try oregano for earthiness. If you want a smokier taste, add more smoked paprika. A squeeze of lime juice adds freshness that really lifts the dish. Sauté your onions until they are soft and translucent. This step adds depth to your soup. Add garlic just before the other veggies to keep its flavor strong. Stir often to avoid burning. The goal is to soften the veggies without losing their color. Pro Tips Adjust the Spice Level: If you prefer a milder soup, reduce the cayenne pepper or omit it entirely. You can always add hot sauce later for heat! Fresh Ingredients Matter: Use fresh vegetables for better flavor and texture. Fresh cilantro and lime juice will elevate the taste. Make it Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for easy meals throughout the week. Customize Your Toppings: Experiment with different toppings like sour cream, shredded cheese, or tortilla chips for added flavor and crunch. {{image_2}} This spicy black bean soup shines as a vegan dish. All the ingredients are plant-based. You can enjoy the rich flavors without meat. Replace vegetable broth with water if needed. This soup remains hearty and filling. Adding more vegetables enhances the taste. Try corn or zucchini for extra texture. You can boost the soup with protein. Adding shredded chicken makes it heartier. Cook the chicken separately and mix it in at the end. For a vegetarian option, use tofu. Press and cube firm tofu, then sauté it. Add the tofu to the soup for a creamy texture. Both choices make the soup more satisfying. Black beans are classic, but you can mix it up. Try pinto beans or kidney beans for a change. Each bean brings a unique flavor and texture. You can also use canned beans for convenience. Just rinse and add them to the pot. This variation keeps the soup interesting and fun. To store your spicy black bean soup, let it cool first. Use an airtight container. This keeps the soup fresh for up to five days in the fridge. Make sure the lid seals well to avoid spills. Always label the container with the date. This way, you know when to use it. If you want to save the soup for later, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top since liquids expand when frozen. You can freeze the soup for up to three months. Thaw it in the fridge overnight before reheating. When you are ready to eat, reheat the soup on the stove. Use low heat to avoid scorching the bottom. Stir often for even heating. You can also add a splash of broth or water if it seems thick. Taste and adjust the seasonings if needed. For extra flavor, add fresh lime juice or cilantro before serving. Enjoy your tasty soup! Spicy Black Bean Soup lasts about 3 to 5 days in the fridge. Store it in a sealed container to keep it fresh. Make sure it cools down before you put it in the fridge. This helps prevent bacteria growth. Yes, you can make this soup in a slow cooker. First, sauté the onion, garlic, and other veggies in a pan. Then, add everything to the slow cooker. Cook it on low for about 6 to 8 hours or on high for 3 to 4 hours. This method allows the flavors to blend nicely. Serve the soup hot in deep bowls. Top with fresh cilantro and avocado slices for a nice touch. A lime wedge on the side adds a burst of flavor. You can also serve it with tortilla chips or rice for a complete meal. Enjoy it with friends or family for a cozy night in! This blog covered how to make a tasty Spicy Black Bean Soup. We talked about the key ingredients, cooking steps, and ways to make it your own. You can adjust the spice, try new toppings, or change the proteins. Storing the soup is easy, and it keeps well. In conclusion, this soup is simple and fun to make. With practice, you’ll create a dish that warms your heart. Enjoy your cooking journey and happy eating!

Spicy Black Bean Soup

A hearty and flavorful soup made with black beans, vegetables, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 1 Juice of 1 lime
  • Fresh cilantro for garnish
  • Avocado slices for topping (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic, diced bell pepper, carrot, and celery. Sauté for another 5-7 minutes until the vegetables begin to soften.
  • Add the vegetable broth, black beans, diced tomatoes with green chilies, cumin, smoked paprika, chili powder, and cayenne pepper to the pot. Stir to combine.
  • Bring the soup to a gentle simmer. Reduce heat and let it cook uncovered for about 20-25 minutes, allowing the flavors to meld together.
  • Use an immersion blender to puree a portion of the soup until it reaches your desired consistency, or transfer a few cups to a blender and puree, then return it to the pot.
  • Season with salt, pepper, and lime juice to taste.
  • Serve hot, garnished with fresh cilantro and avocado slices if desired.

Notes

Serve the soup in deep bowls, drizzled with a little olive oil, and topped with chopped cilantro and avocado slices for a pop of color. A lime wedge on the side adds a fresh touch.
Keyword black beans, soup, spicy, vegetarian