Why You’ll Love This Recipe

Spicy Black Bean Soup is a hearty, flavorful dish that brings warmth and comfort with every spoonful. Packed with protein-rich black beans, bold spices, and aromatic vegetables, this soup is perfect for chilly days or when you need a satisfying, meatless meal. It’s easy to prepare, budget-friendly, and can be made in one pot for minimal cleanup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

black beans (canned or cooked from dry)olive oiloniongarliccelerycarrotstomatoes (diced or crushed)vegetable brothcuminchilipowdersmoked paprikacrushed red pepper flakeslime juicesalt and black pepperfresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in cumin, chili powder, smoked paprika, and red pepper flakes. Cook for 1 minute to toast the spices.

Add black beans, tomatoes, and vegetable broth. Bring to a boil.

Reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.

Use an immersion blender to partially blend the soup, leaving some beans and veggies whole for texture. Alternatively, blend half the soup in a regular blender and return to the pot.

Stir in lime juice and season with salt and pepper to taste.

Ladle into bowls and garnish with chopped fresh cilantro.

Servings and timing

This recipe yields 4-6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add corn or diced bell peppers for extra texture and sweetness.

Mix in a bit of coconut milk for a creamier version.

Top with avocado slices, sour cream, or shredded cheese for extra richness.

Use chipotle peppers in adobo for a smoky, spicier kick.

Serve over rice for a heartier meal.

storage/reheating

Store Spicy Black Bean Soup in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months—thaw overnight in the fridge before reheating.Reheat on the stovetop over medium heat or in the microwave until warmed through.

FAQs

Can I use dried black beans?

Yes, soak and cook them beforehand. You’ll need about 3 cups of cooked beans for this recipe.

Is this soup vegan?

Yes, it’s naturally vegan and vegetarian.

Can I make this in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How can I thicken the soup?

Blend more of the soup or simmer uncovered to reduce the liquid.

Can I make it less spicy?

Yes, reduce or omit the red pepper flakes and chili powder.

What kind of broth works best?

Vegetable broth is ideal, but you can use chicken broth if not keeping it vegan.

Does this soup taste better the next day?

Yes, the flavors deepen after resting overnight.

Can I add meat?

Sure, cooked shredded chicken or ground turkey work well.

How do I make it creamier without dairy?

Blend more of the soup or stir in a splash of unsweetened plant milk or pureed beans.

Can I serve this cold?

It’s best hot, but you can enjoy it slightly chilled like a bean dip if desired.

Conclusion

Spicy Black Bean Soup is a flavorful, nourishing dish that’s easy to whip up and endlessly customizable. Whether you’re craving something comforting, need a quick weeknight dinner, or want a hearty vegan option, this soup delivers big taste with simple ingredients. Give it a try and make it your own with your favorite toppings and variations.