Description
This Spicy Black Bean Soup is a hearty, flavorful dish packed with protein and spices. Combining sautéed vegetables, aromatic spices, and creamy black beans, it’s a perfect warming meal that can be customized with fresh toppings such as cilantro, scallions, hot sauce, and avocado. It’s quick to prepare and simmers to perfection on the stovetop.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 3 cups vegetable broth
- 3 (14 ounce or 400 gram) cans black beans, drained and lightly rinsed
- Hot water, as needed
- 2 tablespoons lime juice
- Salt and pepper, to taste
Toppings (optional)
- Cilantro
- Scallions
- Hot sauce
- Avocado
Instructions
- Heat the oil and sweat vegetables: Coat the bottom of a large pot with olive oil and heat over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes until the pepper is soft and the onion becomes translucent.
- Add spices and aromatics: Stir in the minced garlic, jalapeño, ground cumin, and ancho chile powder. Cook for about 1 minute, stirring constantly, until the garlic is very fragrant.
- Add broth and beans: Pour in the vegetable broth and add the drained, rinsed black beans. Increase the heat to bring the mixture to a simmer.
- Simmer the soup: Reduce the heat to low and allow the soup to simmer gently for about 15 minutes to soften the beans and blend the flavors, adding hot water as needed if the soup becomes too thick or dry.
- Blend half the soup: Remove the pot from heat. Using an immersion blender, blend about half the soup until slightly smooth and creamy but still chunky. Alternatively, work in batches with a blender or food processor and return blended soup to the pot.
- Adjust consistency and reheat: Thin the soup with additional hot water to your preferred consistency. Reheat gently if necessary.
- Season and finish: Stir in the lime juice, then season with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with your choice of toppings such as cilantro, scallions, hot sauce, and avocado. Serve warm.
Notes
- The amount of jalapeño can be adjusted or omitted for less heat.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a smoother soup, blend more than half or all of the soup.
- Leftovers keep well refrigerated for up to 3 days or can be frozen.
- Add tortilla chips or a dollop of sour cream for extra texture and flavor.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
