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Spicy Black Bean Soup Recipe

A vegan spicy black bean soup—smoky, hearty, and fiery with jalapeños and bold spices.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Black beans: 3 cans 15 oz each, drained and rinsed
  • Olive oil: 2 tbsp
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Red bell pepper: 1 chopped
  • Jalapeños: 2 finely chopped
  • Carrots: 2 medium diced
  • Vegetable broth: 4 cups
  • Cumin: 2 tsp
  • Chili powder: 1 tbsp
  • Smoked paprika: 1 tsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lime juice: 2 tbsp
  • Fresh cilantro: 2 tbsp chopped

Method
 

  1. Heat oil in pot over medium heat.
  2. Add onion, garlic, carrot, and pepper; sauté 8 minutes.
  3. Stir in jalapeños, cumin, paprika, and chili powder; cook 2 minutes.
  4. Add beans, broth, salt, and pepper; bring to boil.
  5. Simmer 25 minutes, stirring occasionally.
  6. Blend half the soup for creaminess, then return to pot.
  7. Stir in lime juice; garnish with cilantro before serving.

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 42g
  • Fiber: 12g
  • Protein: 13g

Vitamins and Minerals (per serving)

  • Iron: 18%
  • Folate: 20%
  • Potassium: 22%
  • Vitamin C: 16%
  • Magnesium: 14%

Additional Notes/Tips

  • Add corn for a sweeter twist.
  • Top with avocado slices for creaminess.
  • Spice-phobic? Use one jalapeño or none at all.
  • Make a double batch—this freezes like a dream.