Spicy Black Bean Soup
This black bean soup is thick and creamy and a little bit spicy. It warms you up from the inside out and it’s perfect for cold winter days or when the weather starts to turn and you’re suddenly in the mood for a nice warm bowl of soup. This soup is pretty fast to cook up, making it a great option for a quick weeknight vegan dinner.
Yield: 6-8
Spicy Black Bean Soup
This vegan black bean soup is thick and creamy and a little bit spicy. It'll warm you up from the inside out, perfect for a cold, chilly day. It is fast to cook up, making it a great option for a quick weeknight vegan dinner.
Ingredients
- 1 Tbsp oil
- 1 onion, diced
- 1 sweet bell pepper, diced
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 (28 oz) cans of black beans, drained and rinsed
- 4 cups vegetable broth
- 1 lime, zested and juiced
- Optional toppings: chopped cilantro, chopped avocado, plant-based sour cream, crumbled tortilla chips
Instructions
- Heat a pot over medium-high heat. Once hot, add oil and allow it to warm up for a few seconds until it shimmers in the pan.
- Add the diced peppers and onions to the heated oil and saute for 7-10 minutes over medium-high heat until beginning to soften, stirring every so often to prevent burning.
- Add the garlic, chili powder, cumin, paprika, and cayenne pepper to the veggies and stir to combine. Cook for about a minute until the spices are quite fragrant, continuously stirring the mixture to prevent the spices from burning.
- Add the diced tomatoes to the pot and stir to combine.
- Add half of the black beans (1 of the 28 oz cans) to the pot and stir to combine.
- Add about three scoops or ladlefuls of the bean mixture to your blender along with 2 cups of the vegetable broth. Blend until smooth and return this mixture back to the pot.
- Add the remaining can of black beans and the remaining 2 cups of vegetable broth to the blender and blend this until smooth as well. Add this mixture to the pot and stir to combine.
- Bring the mixture to a light boil and then reduce the heat and allow it to simmer for about 10 minutes until it has thickened up a bit.
- Add lime zest and juice to the soup and stir to combine.
- Ladle into a bowl and top with chopped cilantro, plant-based sour cream, chopped avocado, or tortilla chip crumbles if desired.
Notes
- Fire roasted diced tomatoes are great, but a can of regular diced tomatoes will work just as well if they are easier to find.
- If you are using dried beans, a pound of dried beans that have been cooked can replace the cans used in this recipe.
- You can also use an immersion blender and blend the soup to your desired consistency. If you were to do this, you would just add both cans of beans to the pot in step 5 and ignore steps 6 and 7. Replace those steps with using the immersion blender in the pot of soup, being careful to avoid splashes/burns when you blend, and blending until roughly half the beans are blended up or it looks to be the consistency you would like.
