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I’m not out here trying to win Top Chef—I just want a dinner that’s healthy, tastes good, and doesn’t make me question my life choices. This spicy black bean soup is a great recipe when I need something bold, cozy, and made from stuff I already have in the pantry. No fancy ingredients, no complicated steps—just real food that comes together in 25 minutes without blowing up my kitchen.
Table of Contents
Why You Should Make It
This black bean soup is next-level comfort with a healthy twist. Whether you’re feeding the fam, meal-prepping for the week, or just need something warm and satisfying, it rawks. Here’s why:
- Budget + weeknight friendly: Uses simple staples, one pot, fast and nourishing.
- Bold, smoky spices: Cumin, chili powder, and paprika bring big flavor and benefits.
- Gut AND heart-healthy Fiber-rich black beans support digestion and heart health.
- Even better as leftovers: Flavors deepen overnight—perfect for meal prep.
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Ingredients You’ll Need
This spicy black bean soup is packed with bold flavors and the perfect balance of heat and heartiness. Here’s what I’m cooking this soup with:
- Black beans: At the base of this soup, spicy black beans are rich in protein and fiber, making them a filling and nutritious choice. Look for low-sodium options to keep it healthier.
- Vegetable stock: A rich and flavorful broth that brings all the ingredients together. Choose a low-sodium vegetable stock for better control over the seasoning of the soup. You can learn how to make vegetable stock or use your favorite store-bought brand.
- Warming spices: Oregano ties all the spices together with its herbal notes, chili powder adds gentle heat and smokiness (adjust the amount to your spice preference), and cumin brings a rich, savory undertone that perfectly complements the black beans and salsa.
- Salsa: I like to use a spicy salsa to adds depth and heat, while enriching its flavor profile. Use your favorite store-bought variety or homemade salsa. You can also use mild salsa to tame it down.
- Fresh cilantro: For garnish, cilantro brings a fresh, citrusy flavor that brightens the soup and gives it a pop of color. You can adjust the amount based on your preference.
Dried Beans VS. Canned Black Beans
Dried beans are super affordable and a great option if you have the time. Here’s how to modify this black bean soup or make my Instant Pot Black Bean Soup recipe that uses dried beans.
- Cover 1 pound dried black beans with water and soak overnight, or use the quick method: boil for 2 minutes, cover, let sit 1 hour, then drain and rinse.
- Add beans and 6 cups vegetable stock to soup recipe. Cover and allow to simmer for ≈ 2 hours, stirring occasionally.
How to Make Spicy Black Bean Soup
I love how simple this spicy black bean soup recipe is to make, just a handful of pantry staples, one pot, and minimal prep. It comes together quickly, yet delivers bold, smoky flavor with every bite. Here’s how I make my spicy black bean soup:
- Warm black beans (and their liquid) and salsa in a pot on stovetop over medium heat.
- Stir in cumin, chili powder, smoked paprika, pepper and oregano.
- Pour vegetable stock on top and stir. Bring the soup to a simmer and add in the bay leaves.
- Bring the soup to a gentle simmer, letting it bubble quietly for 20 minutes as the flavors meld together.
- Take out the bay leaves. Then blend the soup until completely smooth and creamy using an immersion blender or a standard blender for a luxuriously textured result.
- Blend until the soup is the thickness you desire. If you want a thicker, heartier soup you can skip this step all together. Then squeeze fresh lime juice into the soup.
- Stir the spicy black bean soup until smooth, then season with salt and pepper to taste, adjusting the seasoning to your preference.
- Ladle the hot soup into bowls, and savor each delicious spoonful. Garnish with fresh cilantro, pico de gallo, and a dollop of sour cream to complete the dish.
Adding More flavor to your soup
For the best results, toast the spices a little longer to enhance their flavor, and adjust the texture by blending more for a silky finish or leaving it chunky for a heartier bite. A dash of chipotle powder, smoked paprika or other spices for can add a smoky depth to your spicy black bean soup.
Easy Swaps and Add-ins
Want to make your spicy black bean soup creamier, smokier, heartier, or just clean out the veggie drawer? These easy swaps and additions let you customize the black bean soup recipe to match your mood, your nutritional goals, or whatever’s in your pantry.
- Veggie boost: Toss in chopped sweet potatoes, pickled red onions, carrots, zucchini, or even butternut squash. These veggies hold up well in the soup, add natural sweetness, and bring bonus vitamins and fiber to the mix. Just chop small so they cook quickly and evenly.
- Protein power-up: Add cooked quinoa, shredded rotisserie chicken, or crumbled tofu. These easy add-ins turn your soup into a satisfying, complete meal, great for meal prep or feeding a hungry family.
- Southwest style: Stir in sweet corn, diced tomatoes, jalapeños, and a handful of chopped cilantro for a vibrant, Tex-Mex-inspired flavor. A squeeze of lime over the top brings everything to life with a bright, zesty finish.
More Spicy Soup Recipes
If you know me, you know I love soup… and I love a kick spicy soup is a great way to pack in lots of different veggies at once and excite the tastebuds. It also fills the whole house with amazing smells. Here are a few more soup recipes I’ve created that can easily be spiced up:
- I make my Vegetarian Tortilla Soup when I want something smoky, spicy, and satisfying. It’s loaded with black beans, fire-roasted tomatoes, corn, and just the right amount of jalapeño, then topped with crispy tortilla strips and avocado for that perfect crunch.
- For something creamy with a spicy twist, I go for my Jalapeño Vegan Corn Chowder. It’s cozy and comforting with sweet corn, coconut milk, and a bold kick from fresh jalapeños. Perfect for cool nights when I want a little heat in every spoonful.
- When I need something hearty and protein-packed, my Red Lentil Soup with a kick hits the spot. Spiced with cumin, chili flakes, and a touch of smoked paprika, this one-pot wonder is warming, filling, and totally plant-based.
If you make this spicy black bean soup, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Spicy Black Bean Soup (30-Minute Recipe)
Ingredients
- 3 cans black beans ≈ 4 1/2 cups
- ¾ cup salsa medium or hot
- 1 ½ tablespoon chili powder
- 1 ½ tablespoon smoked paprika
- 1 ½ tablespoon ground cumin
- ½ teaspoon black pepper, ground
- 1 ½ tablespoon dried oregano
- 2 cups vegetable stock
- 2 bay leaves
Suggested Topping
- 1 lime juice only
- ½ cup fresh cilantro
- ½ cup pico de gallo
- ¼ cup non dairy sour cream
Instructions
- Warm black beans (and their liquid) and salsa in a pot on stovetop over medium heat.
- Stir in cumin, chili powder, smoked paprika, pepper and oregano.
- Pour vegetable stock on top and stir. Bring the soup to a simmer and add in the bay leaves. Let it cook for 20 minutes uncovered to allow the flavors to meld together, stirring occasionally.
- Remove the bay leaves and blend the soup using an immersion blender or a standard blender. If you prefer a chunkier texture, feel free to skip this step.
- Serve in bowls and top with suggested toppings.
Helpful Tools
Notes
- If it’s too thick, add more vegetable stock.
- Add jalapeños or a dash of cayenne pepper for more heat!
- Top with pumpkin seeds, sunflower seeds, or a sprinkle of vegan cheese for added protein.
- Add a chipotle pepper for extra smoky flavor.
- This soup stores well in the fridge for up to 4 days and freezes beautifully!
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes, spicy black beans are best for vegetarian soup! They are a plant-based food, making them an excellent source of protein, fiber, and essential nutrients for those following a vegetarian or vegan diet. Black beans can be used in a variety of dishes to add heartiness and nutrition, such as soups, salads, tacos, and more.
Black bean soup pairs wonderfully with a variety of sides that complement its hearty flavors. A warm, slightly sweet cornbread is a classic choice, or you can serve the soup with rice or quinoa for extra substance.
Yes, dried beans are super affordable and a great option if you have extra time. If using dried beans, soak them overnight and then simmer in the soup for 2 hours. You can also make it a crock pot and cook for 4 hours on high.
For a thicker texture, you can blend a portion of the soup (about 1–2 cups) and stir it back in. Alternatively, use an immersion blender to partially puree the soup right in the pot. It adds creaminess without removing the texture.
Common spices in black bean soup include cumin, chili powder, smoked paprika, garlic, and oregano. A squeeze of lime juice at the end brightens everything up. You can also add a pinch of cayenne or red pepper flakes if you like a little heat.
I love black beans but run out of ideas to use them. I made this soup with a mild salsa so my husband would possibly like it, but turns out he wasn’t a fan. Yay, for me! I made it again but used medium/hot salsa and absolutely loved it! I add more vegetable broth because it was pretty thick, but it’s soooo delicious and perfect for cold winter days!
Thank you. I have been missing this soup ever since Pacific quit making it. Nothing like a hearty soup to warm the soul on these North Dakota winter nights.