Description
A hearty and flavorful Spicy Black Bean Soup packed with vegetables, spices, and protein-rich black beans—perfect for a comforting and healthy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 4 cups cooked black beans (or 2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Sour cream or avocado (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño. Sauté for 3-4 minutes until fragrant.
- Stir in carrots, celery, and red bell pepper. Cook for another 5 minutes until softened.
- Add black beans, vegetable broth, cumin, smoked paprika, chili powder, coriander, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans whole for texture.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, garnished with cilantro and optional toppings like sour cream or avocado.
Notes
- You can use canned or home-cooked black beans.
- For extra heat, leave some seeds in the jalapeño or add red pepper flakes.
- This soup freezes well and can be stored for up to 3 months.
- Vegan if served without sour cream or with vegan alternatives.