Prepare this delightful spicy black bean soup, a straightforward and nutritious option for a satisfying lunch rich in plant-based protein.

My relationship with beans was not always positive. As a child, I despised them, finding their texture strange and unpleasant. In our household, we primarily prepared beans in a pot of chili or a cold bean salad that my mom made during the summer. It wasn’t until I moved out on my own that I truly understood the cost of food and the cost-effectiveness of canned beans. I began incorporating them into my diet regularly. Initially, I only consumed them straight from the can, but as I experimented with various bean varieties, I discovered their incredible versatility. Beans are suitable for everything, from stews and salads to soups, just like this spicy black bean soup.

This spicy black bean soup is a straightforward and fulfilling meal that’s ideal for make-ahead preparations. In fact, its flavors meld and improve over time, making it taste even better on the second or third day. Prepare a batch of this spicy black bean soup on a Sunday afternoon, and you’ll have a week’s worth of plant-based, protein-packed lunches.

Spicy Black Bean Soup

This spicy black bean soup recipe is designed for convenience, using canned beans. However, if you have dried beans, feel free to use them as well.

Ingredients

• 2 cans (15oz) black beans, strained and rinsed
• 1 tbsp. olive oil
• 1 yellow onion, diced
• 2 green onions, diced
• 4 cloves garlic, diced
• 1 red bell pepper, cored and chopped
• 1 yellow bell pepper, cored and chopped
• 1 carrot, peeled and diced
• 2 ribs celery, roughly chopped
• 4 cups chicken or vegetable broth
• 1 bay leaf
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. ground chilies
• 1/2 tsp. oregano
• 1/2 tsp. sea salt
• 1/8 tsp. ground pepper
• 2 tsp. red wine vinegar
• To Serve: avocado, cilantro, green onion, corn chips

Instructions

• In a large pot, heat olive oil over medium heat and add chopped onion, green onion, bell peppers, carrots, and celery.
• Sauté for 5-7 minutes on medium heat until the vegetables are cooked through.
• Add garlic, cumin, chili powder, oregano, and crushed chilies, and cook for about 30 seconds until fragrant.
• Season with a pinch of sea salt and black pepper.
• Add the strained black beans, quickly stir to coat with the spice mixture, and cover with broth.
• Add the bay leaf and red wine vinegar, stir to combine.
• Bring to a simmer, cover, and allow it to cook for 30 minutes.
• Once the soup has cooked and the broth is flavorful, and the beans are tender, remove from the heat. Use an immersion blender or a bar blender to puree until smooth. For a chunkier soup, set aside 1 cup of the soup mixture before blending and add it back at the end.
• Season with salt and pepper to taste.
• Serve with sliced avocado, scallions, fresh cilantro, and/or corn chips.
• Enjoy!

Nutrition

• Serving Size: 1 serving
• Calories: 206 calories
• Sugar: 7 grams
• Fat: 3 grams
• Carbohydrates: 36 grams
• Fiber: 13 grams
• Protein: 10 grams