Why You’ll Love This Recipe

Spicy Black Bean Soup is a bold, protein-packed dish that’s both comforting and energizing. Made with black beans, smoky spices, and fresh vegetables, this soup delivers a satisfying depth of flavor and a spicy kick. It’s naturally vegetarian, vegan-friendly, and perfect for a quick weeknight dinner or make-ahead lunch.

ingredients

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

black beans (canned or cooked)oniongarliccarrotsceleryjalapeño or other chili pepperdiced tomatoes (canned or fresh)vegetable brotholive oilground cuminchili powdersmoked paprikaoreganofresh lime juicecilantrosaltblack pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, carrots, celery, and jalapeño; sauté until softened.

Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.

Add black beans, diced tomatoes, and vegetable broth.

Bring to a boil, then reduce heat and simmer for 20-25 minutes to blend flavors.

Use an immersion blender to partially blend the soup for a creamy texture while keeping some beans whole, or blend half the soup in a blender and return to the pot.

Stir in fresh lime juice and adjust seasoning to taste.

Serve hot, garnished with chopped cilantro and optional toppings.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCook time: 25 minutesTotal time: 35 minutes

Variations

Add corn or diced bell pepper for extra texture.

Top with avocado, tortilla strips, or dairy-free sour cream.

Use chipotle in adobo for smoky heat.

Add cooked quinoa or rice to bulk it up.

Include a splash of coconut milk for creamy contrast.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Soup can be frozen for up to 3 months; thaw in the fridge overnight and reheat gently on the stovetop or microwave.Add a bit of water or broth when reheating if too thick.

FAQs

Can I use dry beans?

Yes, soak and cook them first before using in the soup.

How spicy is this soup?

It has moderate heat—adjust jalapeño and spices to your preference.

Can I make it in a slow cooker?

Yes, sauté aromatics first, then cook on low for 6-7 hours or high for 3-4 hours.

Is it vegan?

Yes, it’s naturally vegan and full of plant-based protein.

Can I skip blending the soup?

Yes, but blending adds creaminess without needing dairy.

What if I don’t have smoked paprika?

Use regular paprika and a pinch of cumin or chipotle powder.

Can I make it creamy?

Yes, stir in a spoon of sour cream, yogurt, or coconut milk.

Does it thicken as it sits?

Yes—add broth when reheating to adjust consistency.

What’s best to serve with it?

Tortilla chips, cornbread, or a side salad work great.

Can I double the recipe?

Absolutely—just use a large enough pot.

Conclusion

Spicy Black Bean Soup is a flavorful, nourishing dish that’s easy to make and incredibly satisfying. Packed with fiber, spice, and heartiness, it’s a go-to meal for busy nights, meal prep, or whenever you need a warming bowl of goodness. One spoonful and you’ll be hooked on its bold, zesty charm.