Spicy Black Bean Soup Recipe

Diving into the world of flavors, I’ve crafted a cozy bowl of spicy black bean soup that’s bursting with vibrant veggies and a hint of heat—perfect for warming up those chilly days or impressing your taste buds!

My hearty, nutritious, spicy black bean soup is a “go-to” dish for the chilly time of year, and I love it for the vibrant, nourishing flavors of its ingredients. I base the soup on a nice, long sauté of onions, garlic, and carrots, and then I give it a smoky kick (from the smoked paprika and cumin) that I think makes it truly fabulous and that, along with the textures and tastes of the black beans and diced tomatoes, makes it altogether satisfying.

I think the dash of cayenne pepper really contributes to the overall flavor and that it adds just the right amount of heat to make the soup, in my mind, a spicy comfort food.

Spicy Black Bean Soup Recipe Ingredients

• Olive Oil: A healthy fat, enhances flavors and aids in nutrient absorption.
• Black Beans: Rich in protein and fiber, supports digestion and satiety.
• Onion: Adds depth and natural sweetness; contains antioxidants.
• Garlic: Boosts immune system; offers robust flavor and aroma.
• Carrots: Provide a hint of sweetness; good source of beta-carotene.
• Red Bell Pepper: Sweet and crunchy; high in vitamin C and antioxidants.
• Spices (Cumin, Paprika, Cayenne): Add warmth, smokiness, and heat; enhance the soup’s complexity.

Spicy Black Bean Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1/4 cup cilantro, chopped (for garnish)
• Avocado, sliced (optional, for serving)
• Sour cream (optional, for serving)

How to Make this Spicy Black Bean Soup Recipe

1. In a large pot over medium heat, warm the olive oil. When the oil is warm, add the chopped onion. Sauté the onion in the oil until it is translucent, which should take about 5 minutes.

2. Add the minced garlic, carrots, and red bell pepper. Cook for 3-4 more minutes.

3. Mix in the cumin, smoked paprika, and cayenne pepper. Stir them into the vegetables and let them cook for 1 minute, letting the spices become aromatic.

Cumin (Whole and Ground)
Paprika (Smoked)
Cayenne Pepper
Vegetable Oil (or Olive Oil, as needed)
Yellow Onion
Salt
Carrots
Cayenne Pepper
Cabbage
Red Bell Pepper
Garlic
Vegetable Broth
Canned Tomatoes (Diced)
Chickpeas
Cumin (Ground, in the Broth)
Spinach (or Kale)
Cayenne Pepper
Sea Salt
Crusty Bread
Chickpeas (or other beans)
Cumin (Smoked)
Broccoli (or other green vegetable)
Vegetable Broth (or Chicken Broth, as preferred)
Olive Oil (or Vegetable Oil)
Salt
Laurel (Bay Leaf)
Cayenne Pepper (to taste)
Spinach (or Kale)
Chickpea Salad
Crusty Bread
(Or any beans, really. Food your ancestors ate.)

1. Add olive oil to a large pot.

2. Add onion and salt. Cook on low until the onion is translucent; then add the carrots.

3. Cook for a few more minutes; add shredded cabbage and bell pepper.

4. Finally, add the garlic and the spices, and stir for 1 minute.

4. Add the black beans, which have been rinsed and drained, along with the vegetable broth and the diced tomatoes. Mix them well with the other ingredients.

5. Bring the soup to a rolling boil, then turn the heat down to low and let it simmer for 25-30 minutes. Stir it occasionally. If you don’t, it might stick.

6. Once the soup has simmered, use an immersion blender to partially blend the soup, leaving some texture with whole beans and vegetable chunks. If you do not have an immersion blender, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

7. Mix in the lime juice and taste the soup for salt and pepper before serving.

8. Allow the flavors to meld together for another 5 minutes by letting the soup simmer. Place the soup back on the stove if it has cooled down too much to maintain a simmer.

9. Hot soup is the dish to serve up, with the garnish of chopped cilantro.

10. If you like, slice avocado and add a dollop of sour cream to the soup right before you serve it. Hope you enjoy your spicy black bean soup!

Spicy Black Bean Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Immersion blender or countertop blender
8. Ladle
9. Small bowl (optional, for garnishes)
10. Spoon (for stirring and tasting)

FAQ

• Q: Can I use dried black beans instead of canned?
  A: Yes, but you’ll need to cook them beforehand. Use about 1.5 cups of dried beans to get the equivalent of two 15-ounce cans. Be sure to soak them overnight and cook until tender.
• Q: How do I adjust the spiciness of the soup?
  A: You can reduce the amount of cayenne pepper or omit it altogether for a milder soup. For extra spice, consider adding a chopped jalapeño or more cayenne.
• Q: Can I make this soup ahead of time?
  A: Absolutely! This soup tastes even better the next day. Simply store it in an airtight container in the refrigerator for up to 4 days.
• Q: Is there a way to thicken the soup?
  A: To thicken, use an immersion blender to puree part of the soup until you reach your desired consistency, or use a regular blender in batches.
• Q: Can I make this recipe gluten-free?
  A: This recipe is naturally gluten-free. Just ensure that all packaged ingredients (like the broth) are certified gluten-free.
• Q: What can I use instead of cilantro for garnish?
  A: If you’re not a fan of cilantro, try using parsley, chives, or even green onions for a fresh garnish.

Spicy Black Bean Soup Recipe Substitutions and Variations

Canola oil or avocado oil can be used to replace olive oil.
Kidney beans or pinto beans can replace black beans in recipes.
Red bell pepper: substitute with yellow or green bell pepper.
Vegetable broth: replace with chicken broth or use water and a bouillon cube.
Cilantro: replace with parsley or leave it out entirely if you prefer.

Pro Tips

1. For enhanced flavor, consider roasting the bell pepper before adding it to the soup. This will bring out its natural sweetness and add a smoky depth to the dish.

2. When sautéing the onion, add a pinch of salt early on to help it sweat and release its moisture more effectively, which enhances the sweetness of the onion.

3. To balance the heat from the cayenne pepper, you can add a small amount of brown sugar or honey once the soup is simmering, which will add a subtle sweetness and round out the flavors.

4. If you have time, prepare the soup a day ahead and let it sit overnight in the fridge. The flavors will deepen and meld together, making the soup taste even better when reheated.

5. For a richer, creamier texture, add a splash of coconut milk or a dollop of Greek yogurt just before serving. This will complement the spices and add a luxurious mouthfeel to the soup.