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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-friendly and weeknight-friendly: No fancy ingredients here. Just simple staples, black beans, broth, spices, and veggies, that come together in one pot. It’s affordable, easy to make, and perfect for those nights when you want something nourishing fast.
- Rich with spices: The warm, smoky blend of cumin, chili powder, and smoked paprika does more than enhance the taste, it brings health benefits, too. Paprika has anti-inflammatory properties and can help boost your metabolism, making this soup a flavorful way to support your health goals.
- Gut-loving, heart-healthy goodness: Packed with fiber, plant protein, and antioxidants, black beans support digestion and keep your heart healthy. Add in anti-inflammatory spices like cumin and paprika, and you’ve got a bowl of soup that tastes as good as it makes you feel.
- Leftovers are the best: This soup gets even better the next day. It thickens, the flavors deepen, and it’s just as good (if not better) reheated. Make a big batch and you’ll thank yourself tomorrow.
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.
Can I use dried beans instead of canned black beans?
Yes, dried beans are super affordable and a great option if you have the time. Here’s how to modify this black bean soup:
1. 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.
2. 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.
- Zesty 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 To Try
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.
- 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’ve made black bean soup and bean chili many times and I was looking forward to making this dish though following the recipe which makes a delicious broth because that’s what I had after blending the mixture up! A spicy rich broth.
After comparing the recipes on the blog posts and the challenge post there is only 2 cans of beans suggested rather three on the blog post.
So I’m off to the market to buy another can of beans to complete the recipe as it’s supposed to be.
I have made several recipes for black bean soup. I like this one. I did make a few additions. I added a chopped up onion (love onions). After it was all put together I put 1.5 cups in my blender then added it back. I like thicker soups. I also added a spoon of Greek Yogurt to my bowl before eating. The salsa and cilantro also added flavor. I began making soups a few years ago in the colder months. The thing I like is that I can experiment to find what works and what does not. Thanks for this recipe!
I LOVE beans, but my family – not so much, so I rarely make beans. I’ve been missing out on one of my favorite foods (except when I go out for Mexican food). I was really looking forward to trying this recipe and it did not disappoint. The taste of this was phenomenal. Lots of flavor. I do think there was quite a bit of liquid for this soup, so going forward I’d probably do one or more of these things. . . add another can of beans, add some frozen veggies, add some chicken &/or sausage, add a grain such as quinoa or brown rice. I did want to note – I made this earlier in the week and ended up adding a small portion of leftover pork chops and quinoa as well as sour cream and a little cheese to one of my lunches, and it was so good. I will gladly make this again.
Oops, for got to rate it. 5 stars for sure.
Love black beans and was excited to try this soup. Made some modifications based on a recipe I use to make black beans as a side dish. Started by sautéing chopped red onion, celery, and a yellow bell pepper (any color works). Then I pushed veggies to side and added minced garlic, spices, and tomato paste and sautéed for a minute before proceeding with the instructions for this recipe. I also added a can of diced tomatoes when I added the cans of beans. Add the broth in increments until it gets to consistency you want. Once it was done, I blended slightly with immersion blender and topped with cilantro and chopped avocado. So good!
This one is my favorite so far!! Last time we did this it was carrot ginger one!! So I skipped the blender step and left it as is as since I was having folks over, I made some rice and ladle the soup over the rice and it was really good. Now the soup has set over night, and I did not remove the bay leaves so that the flavors can meld together, I think today I will blend the rest today and see how that feels. This one is super affordable and easy to make!!
Another easy going soup.
Yummy. This my favorite so far! It came together very easily. Because I’m very sensitive to hot spices, I cut them in half and it’s really great. I served it with a dollop and swirl of sour cream and corn chips. I’ll make this again and again. Thank you for this recipe challenge.
I didn’t like this soup as well as the first two in the soup challenge, but it’s because I left out so many ingredients. Because my stomach doesn’t handle anything remotely spicy at the moment the only spice I put in was the oregano. Without the others to balance it out the amount was too much. I am confident if I had actually made it to the recipe it would have been great.
This is so simple and delicious but tastes like a lot of effort went into to it. I added some chopped avocado to my bowl and that made it extra tasty.
Yes, Dalia, yes! I add avocado to most things!
Jen asked for our honest review. I personally love black bean soup and if I am in a hurry my go to has always been Amy’s Organic Black Bean Vegetable Soup. I was very excited to see this recipe as part of this challenge. I really liked the salsa ingredient to help with the preparation and the flavor was good, but overall I was disappointed- it was way too “watery”. I actually only used 4 cups of broth because 6 seemed too much and it still had too much liquid for my preference. For me, this soup needs to have a thicker/heartier consistency. Using undrained beans is great, but I really think 3 cups of broth would have been plenty. I also thought the cumin was a little bit too overpowering and would reduce this spice. I wanted to follow the recipe exactly for the challenge, however in the future I will make some variations to this in the future because I like black beans and Mexican dishes, but it needs more “body” to it. I will likely add in a can of diced tomatoes (or a can of rotel), some corn and will reduce the broth to 2 cups to start( especially with the addition of the diced tomatoes). Something that I did learn from Jen with her tortilla soup recipe is the option to use tortilla chips to thicker the soup, which I think would be a good option with this soup too and blend a portion of the soup with the chips then add back to the pot, so it will still be a bit “chunky”.
For sure. Make it to your preference. If you do, let us know what you think after.
One of my favorite soups! So delicious and filling. I love adding a bit more heat to it with jalapeños and excited to try the other spice variations. I put chicken on the side for those in my family who believe it’s not a meal unless there is meat.
So happy you liked it and found a way to make it work for the family!
Easy and flavorful. Adding the salsa is such a sneaky trick to add a pop of flavor and heat. Mine was a bit thin even after blending the beans. Next time less broth for me.
For sure. Make it your own.
Super easy, fast and delicious! Stuck to the exact recipe, it was great.
I used 4 c of broth. I partially puréed with immersion blender.
The flavor payoff for the time it takes to cook this soup is remarkable! I might try it with dried black beans someday but will definitely make it again as written when I’m looking for an easy dinner. I did blend with an immersion blender, and had leftover Esquites (Mexican corn salad) that I added before serving, along with pico de gallo, and it tasted so good. Topped ours with lime juice and crushed tortilla chips for some crunch.
Delicious soup… the flavors are all there, the smoke, heat, and creaminess. I did skip the blending for a chunkier soup, but the six cups of broth left me with alot of fluid in proportion to the beans. I took a base of tortilla chips, guacamole, and dairy free greek yogurt and poured the soup on top….then it had the extra chunkiness I was craving. Love it. Would make it again. Super easy post surgery because it did not call for much time on my feet.
Not as spicy as I would like, yet the flavor was good. Next time I’ll add canned chipotle peppers to bring the heat.
Chipotle brings such a nice smokey spice to dishes. Let us know how the next batch turns out. Excited to see!