Description
This Spicy Black Bean Soup is a hearty and flavorful vegetarian dish perfect for any season. Packed with protein-rich black beans and zesty spices such as cumin and ancho chile powder, this soup offers a comforting warmth accentuated by fresh lime juice and customizable toppings like cilantro and avocado. Ready in just 35 minutes, it’s a quick and nutritious meal option that can be easily adapted to your spice preference.
Ingredients
Scale
Soup Base
- 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: Coat the bottom of a large pot with olive oil and place it over medium heat until the oil is hot and shimmering.
- Sauté vegetables: Add the diced onion and red bell pepper to the pot. Sweat the veggies for about 5 minutes until the bell pepper softens and the onion turns translucent, stirring occasionally to prevent sticking.
- 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 becomes very fragrant and spices are well combined.
- Add liquids and beans: Pour in the vegetable broth and add the drained and rinsed black beans. Increase heat and bring the mixture to a gentle simmer.
- Simmer soup: Reduce heat to maintain a low simmer. Let the soup cook for about 15 minutes, allowing flavors to meld and beans to soften further. Add hot water as needed if the soup becomes too thick or dry.
- Blend soup partially: Remove the pot from the heat. Use an immersion blender to blend approximately half of the soup for a creamy texture while leaving some bean chunks for body. If using a blender or food processor, blend in batches and return the blended soup to the pot.
- Adjust consistency and reheat: Thin the soup with additional hot water if desired to reach your preferred consistency. Reheat gently on the stove if necessary.
- Season and finish: Remove from heat and stir in the lime juice. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as fresh cilantro, scallions, hot sauce, and creamy avocado slices. Serve immediately and enjoy!
Notes
- You can adjust the heat level by adding more or less jalapeño or substituting it with a milder pepper.
- For a smoky flavor, consider adding a pinch of smoked paprika along with the cumin and chile powder.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- If you prefer a completely smooth texture, blend all of the soup instead of just half.
- Use vegetable broth for a vegan option; chicken broth can be substituted if not strict vegetarian.
- Adding a dollop of sour cream or plain yogurt on top provides a nice cooling contrast to the spiciness.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
