This post may contain affiliate links. Please read my affiliate policy.
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.
Save This for Later!
Enter your info below and I’ll send it straight to your inbox to save for later.
▶ Get more plant-based recipes + tutorials in Rawk the Year: Meal Planner with access to meal planning tools, ad-free recipe library, grocery list generator and support.
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 can’t believe this soup came together so easily and quickly! It has a wonderful flavor. My only complaint is that it is not thicker. I hope it thickens as it sits per your promise online.
We have a dinner meeting this evening, so this was a lunch meal following my Immune Support Smoothie breakfast. I followed the directions (WOW. Easy Peasy). I thought that my husband would prefer a little chunky, so I took out 1/4 cup of beans before I blended it. I was in a hurry to get to my Tai Chi class, so I passed on the cilantro, lime juice and the Pico de Gallo. What I did then was to drop in my bowl a 2 TB size cube of frozen Cashew Cream which we keep on hand to substitute for sour cream. That was really lovely. The next time we have this soup, we will add the cilantro, lime juice and Pico de Gallo (which I looked all over for — can’t believe I didn’t use it after all that!!).
That’a great tip, adding the cashew cream. There was an edit on the amount of stock, 2 1/2 cups. It would be thicker with that amount.
This soup has a good flavor, but 6 cups of stock is too much in my opinion. I would have preferred it to be thicker. I used mild salsa because I don’t like spicy foods and it was perfect for me. I didn’t blend it completely, so it still has a few bean chunks. I would make again with half the amount of vegetable stock. I like another reviewer’s suggestion about adding carrots.
You’re right. There was an edit on the amount of stock, 2 1/2 cups is recommended. We’re sorry about that. If you make it again, we’d love to hear your feedback.
Soup Challenge Day #3….. This soup has a really good flavor. I think I may add corn and more beans (I really love black beans) and maybe some ground tofu. But the flavor is really good with just the right amount of kick!
Love that you loved it! Thanks for giving it a go, Tonya.
I like Latin flavors so this soup was already on my positive side before starting cooking. It was easy to make and a great way to use up left over items that fit this flavor profile. I had some leftover Spanish style rice from eating out the other day so added that to the soup. I kept it chunky since I like a lot of texture. I even tossed in some left over quinoa. The spice flavor profile was not to my liking so I will swap the spices to another Latin flavor blend I do like when I make this next time. You can always make this spicier by adding in jalapeños if you like it that way and I did toss in half of one diced up so it wouldn’t get wasted. I will also add garlic the next time as I am a big garlic fan. I would also sauté the onion, garlic and pepper in the pot prior to adding the beans and salsa. I’m looking forward to making this one again with the adaptations.
Yes, make it your own. And thanks for the feedback, Liz.
The Spicy Black Bean Soup recipe was the simplest to prepare yet! I love anything made with black beans so I was really looking forward to making this soup and it didn’t disappoint! In an effort to keep my intake of sodium down, I used low sodium vegetable broth. It worked great. Adding the juice of a lime added a lovely tang and calmed the spice a bit. All in all, a great recipe and one I’ll be making again.
We just love hearing this, Eileen. Thanks so much for trying it out and leaving your feedback for us.
I followed the recipe exactly and it was way too thin. I’ll add more beans and maybe ground beef to the leftovers. I used hot pico de gallo as a topping and it made the soup overly spicy. A few dollops of sour cream toned it down. Overall, good flavor, just not thick enough.
Hi Lynn. Thanks for your feedback. There was an edit to the amount of broth in the recipe, down to 2 1/2 cups. If you try it again, let us know.
This soup is lowfat, vegan, and satisfying. Added onions, garlic, and jalapenos. Love the flavors.
Wonderful! So happy you liked it that, Eunice. Thanks for your feedback.
I LOVE how quickly this soup comes together! I will make it again. No onion to chop and sauté, just beans, salsa, broth and seasoning. Veery nice flavor. I wanted a little chew, so added a sliced carrot. Started with half the spices and a mild salsa, but it was still spicy for my husband. The lime juice, cashew creme and chopped parsley toppings helped.
I’m glad you liked it, Bobby. And thanks for your feedback.
I only made half the recipe because there’s just me eating it. Based on other comments I reduced the stock by about a third and cooked a little longer but still came out thin. I didn’t blend, but smashed some beans against side of pot. Other then toasting the spices first to wake them up and release their oils, I followed the rest of the recipe. I used mild salsa, but while not unbearable it was way spicier than I prefer. I should have reduces the spices to start and added more later if needed. A half sandwich helped balance the spices.
Don’t know if I’ll make again or just stick with my normal dry red or black bean recipe cooked down in water with onions, celery, bell pepper and garlic (the trinity), Tony Chachere’s Original Creole Seasoning to taste, a handful of parsley and a ham bone or other seasoning meat and served over rice. More work and takes a lot longer but more fulfilling for me. I do 2 pounds at a time and freeze leftovers in 2-3-serving one pint containers ( usually 7-8 pints).
Hi Janet. There was a edit to the recipe, 2 1/2 cups of broth. If you make it again, let us know. Thanks for the feedback.
Another terrific soup. This soup had a lot of spices! I added garlic and did not use as much oregano. I only used four cups of stock made from the vegetable prep done over the weekend. I do not think this soup is too spicy. Some may. This could be adjusted with adding more beans, salsa, and stock. This soup was the easiest to prepare. Next time I may add some onions, celery, and carrots just to add more nutrients and tweak the flavor. Looking forward to the next soup!
Wonderful to hear. I’m glad you liked the spice level. It can be adjusted by using less chili pepper if you’re making it for someone else.
I gave the Spicy Black Bean Soup 5 stars because it’s easy, fast, nutritious and yummy!
I love the mountain of spices that went into the pot – that in itself was a flavor education for me
This one gets all the toppings: nooch (nutritional yeast), cilantro, avocado and probiotic sour cream – yum!
I’m so glad you’re getting so much out of the recipe. Thank you for the feedback.
I gave the Spicy Black Bean Soup 5 stars because it’s easy, fast, nutritious and yummy!
I love the mountain of spices that went into the pot – that in itself was a flavor education for me 🙂
This one gets all the toppings: nooch (nutritional yeast), cilantro, avocado and probiotic sour cream – yum!
We’re glad you enjoyed the soup and were able to learn from it. Sounds like it was an educational experience and we’re grateful you were able to learn from it.
Delicious soup and I love how you can control the heat level. I made it with a medium salsa and it was perfect for my family. My favorite thing about this soup is how easy it is. Perfect for those busy nights when sports practice, PTA, church events, gymnastics and all those family activities keep me from making a nutritious meal. This is quick enough and tasty enough to please everyone. Using lime, crushed tortilla chips, and plain greek yogurt to garnish.
Yes, yes, and yes. It’s great for all of those reasons and I’m thrilled you and others can enjoy a healthy meal easily.
Another hit! Spicy Black Bean soup was delish. I added cheese, sour cream, avocado and lime juice.
Thanks for introducing me to these new foods. Having you share them and being available for guidance is like having my own Chef.
That’s the point. Thrilled you are benefitting from the services.
It was good but could have been thicker than it was
An edit was made to the recipe, 2 1/2 cups of broth. If you try it again, we’d love to get your feedback again, Cynthia.
This is such a filling soup and I like that you control the heat. I added non-dairy sour cream and a bit of butter as well as about four cloves of garlic. This particular soup has always screamed GARLIC to me. I blended it and it is delicious and I’m sure even more amazing by tomorrow.
For sure, make it your own and it will become a part of your family’s culinary culture. Thanks for the feedback.
I truly enjoy this black bean soup. It taste like black bean chili. I added some vegan cheese and some cornbread. The flavor was great.
Wonderful! So glad you enjoyed it, Shelia.
Currently I cannot eat spicy food so I made this mild. I did add some tomatoes and onions used regular paprika part water and part broth for more of a bean taste used oregano cumin. cilantro a dollop of vegan sour cream and since I had some vegan parmesan cheese sprinkled on top. I thought it was tasty without the spiciness.
For those who don’t like the heat, these are good tips. Thanks, Nancy.
Delicious but. My only change would be a bit less stock. Absolutely my favorite and so easy.
Love to hear it.An edit was made to the recipe, 2 1/2 cups of broth. It will make it much thicker. Let us know what you think when you cook it again.
It was quick and easy to make.
Not my favorite. I didn’t like the flavor.
The lime juice I squeezed on top was not the best flavor for me.
I thought it would be thicker.
There was a change to the recipe, 2 1/2 cups of broth. Thanks for giving it a try.