Go Back
To make a tasty Spicy Black Bean Soup, you'll need: - 2 cups dried black beans (or 4 cans, drained and rinsed) - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium bell pepper, diced - 1 carrot, diced - 1 celery stalk, diced - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil - Juice of 1 lime - Fresh cilantro, for garnish Dried black beans are great, but canned ones save time. The fresh veggies add texture and flavor. Spices give this soup its kick! You can make the soup even better with: - Sour cream or avocado for topping - Fresh herbs like cilantro for extra flavor These add-ins can turn your soup into a full meal. They also add creaminess and a fresh taste that balances the heat. Black beans are a superfood! They are full of fiber and protein. They help you feel full and support digestion. Each serving of this soup has about 200-250 calories. This soup is not just tasty; it’s good for you, too! It’s perfect for a healthy lunch or dinner. {{ingredient_image_1}} To start, you can choose between dried black beans or canned beans. If you use dried beans, soak them in water overnight. This softens them and cuts cooking time. Drain and rinse them well before cooking. For canned beans, simply drain and rinse them. This step removes excess salt and any canning liquid. Next, we will cook the vegetables. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onions, bell peppers, carrots, and celery. Sauté these for 5 to 7 minutes. You want the veggies to be tender. After that, add minced garlic, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 to 2 minutes. This step builds great flavor. Now it's time to combine everything. Add the soaked black beans or canned beans and diced tomatoes to the pot. Pour in 4 cups of vegetable broth, and stir to mix. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer. If you used dried beans, simmer for 30 to 40 minutes. For canned beans, simmer for 15 to 20 minutes. This helps meld the flavors. If you like a creamier soup, use an immersion blender to puree part of it. If you prefer a chunkier texture, leave it as is. Stir in the juice of one lime, and taste the soup. Adjust seasoning if needed. How do you adjust spice levels? Start with less cayenne pepper. You can always add more later. Taste the soup as it cooks. If it’s too mild, add a pinch of cayenne. Remember, the heat builds over time. What are alternatives to cayenne pepper? You can use paprika for a milder heat. For more spice, try crushed red pepper flakes or jalapeño. Each option adds a different flavor, so choose what you enjoy. Why is sautéing spices and vegetables important? Sautéing brings out the flavors. When you cook the onions and peppers, they become sweet and soft. This step builds a solid base for your soup. How can you use broth for added taste? Vegetable broth boosts the flavor of the soup. It adds depth that water cannot. Choose a low-sodium broth to control salt levels. What are the best practices for making this soup in advance? You can cook the soup and cool it before storing. This reduces bacteria growth. Portion it into containers for easy meals later. What are reheating tips for optimal taste? Reheat on the stove for the best texture. Add a splash of broth if it thickens too much. Stir well and heat until hot. Enjoy your warm, spicy black bean soup! Pro Tips Soaking Beans: Soak dried black beans overnight to reduce cooking time and enhance digestibility. Adjusting Spice Level: Start with 1/4 teaspoon of cayenne pepper if you're sensitive to heat; you can always add more later. Blending for Texture: Use an immersion blender to puree part of the soup for a creamy consistency while keeping some beans whole for texture. Garnishing Tips: Top the soup with fresh cilantro and a dollop of sour cream or avocado for a creamy contrast and added flavor. {{image_2}} You can make this soup vegan and gluten-free easily. Use vegetable broth to keep it plant-based. For creaminess, skip sour cream and opt for avocado. This soup is naturally gluten-free. Just check your broth and toppings to ensure they meet gluten-free standards. Want to change up the flavor? Try different chili peppers like jalapeños or poblano. They add heat and a unique taste. You can also mix in spices like oregano or coriander for more depth. Each pepper and spice can change the soup's personality. Serve your soup with warm bread or over rice for a filling meal. Garnish with fresh cilantro for a bright touch. The soup tastes best hot, but it can also be enjoyed warm. Enjoy it on a chilly day or any time you crave comfort. To store your Spicy Black Bean Soup, cool it down first. Pour the soup into an airtight container. This keeps it fresh. In the fridge, the soup lasts about 4 to 5 days. If you want to enjoy it later, freeze it instead. For proper freezing, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps to prevent freezer burn. The soup can stay frozen for up to 3 months. To thaw, place the container in the fridge overnight. For quick thawing, use the microwave. When reheating, warm it on the stove or microwave until hot. You can get creative with your leftovers! Use the soup as a base for a burrito bowl. Add rice, cheese, and fresh veggies. You can also mix it with pasta for a unique dish. Another idea is to blend it into a sauce for tacos or nachos. The options are endless! To reduce the heat in your soup, you can use a few techniques. First, cut back on the cayenne pepper. You can start with a 1/4 teaspoon and taste as you go. Second, add dairy. Sour cream or cream can help cool down the spice. Lastly, add more broth or beans. This dilutes the heat and keeps the flavor strong. If you want to substitute spices, try using smoked paprika or regular paprika instead of cayenne. These spices add flavor without much heat. You can also add sugar. A small amount can balance the spice nicely. Yes, you can use other beans! Great options include pinto beans, kidney beans, or navy beans. Each type will bring a different taste and texture to your soup. When using dried beans, adjust the cooking times. Pinto beans take about the same time as black beans. Kidney beans may need a bit longer. If you use canned beans, simply drain and rinse them. They only need to heat through, so you can shorten the cooking time. Spicy black bean soup is very healthy. Black beans are packed with protein and fiber. They help keep you full and satisfied. Each serving has low calories, making it a great option for meals. This soup is also high in vitamins and minerals. The vegetables add nutrients, while the spices can boost your metabolism. Enjoying this soup can be a tasty way to eat well! In this article, I shared how to make a delicious Spicy Black Bean Soup. We explored key ingredients like black beans, fresh vegetables, and spices. I provided step-by-step instructions, tips for adjusting flavor and spice, and ideas for meal prep. You learned variations to meet dietary needs and storage methods to keep your soup fresh. Enjoying this soup means you're choosing a healthy option packed with taste. Now, go make your own batch and savor every spoonful!

Spicy Black Bean Soup

A hearty and flavorful soup made with black beans and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups dried black beans (or 4 cans, drained and rinsed)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper (any color), diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 lime juice of
  • to garnish fresh cilantro
  • to top sour cream or avocado (optional)

Instructions
 

  • If using dried black beans, soak them in water overnight. Drain and rinse before cooking. If using canned beans, simply drain and rinse.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are tender.
  • Stir in the minced garlic, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
  • Add the soaked black beans (or canned beans) and diced tomatoes to the pot. Pour in the vegetable broth and stir to combine.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes (if using dried beans) or 15-20 minutes (if using canned beans), until the beans are tender and the flavors meld together.
  • Use an immersion blender to puree a portion of the soup for a creamier texture, or leave it chunky if you prefer.
  • Stir in the lime juice and adjust seasoning as needed.
  • Serve hot, garnished with fresh cilantro and optional toppings like sour cream or avocado.

Notes

Adjust cayenne pepper to taste for desired spiciness.
Keyword black beans, soup, spicy, vegetarian