Spicy Black Bean Soup Recipe

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!