This post may contain affiliate links, meaning I can earn a small commission from items you purchase (at no cost to you).
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 was really looking forward to this soup. I love black beans & I love spicy but…..something in this combination of spices just didn’t work for me. I followed all the instructions with no substitutions. It’s not that it’s not spicy enough or that it’s too spicy, the combination of spices just has an odd taste to me. I also feel like it has a bit too much liquid in it for the amount of beans. I’ll thicken it up with a bit of a roux (that’s probably spelled wrong) and maybe add some soy crumbles in it tomorrow to make it more like a chili or perhaps I’ll drain & mash the beans to use in a burrito.
I love, love, love black beans and especially black bean soup. I took off a star because 6 cups of vegetable stock made it too watery for me. I scooped out quite of bit of the stock and let it cook longer to achieve the texture I wanted. Overall, the ingredients, the short time it took to prepare and the taste was perfect!
I was worried I wouldn’t have time to get this done but holy smokes came together so fast and smells so good, I can go off to afternoon activities and not wonder what nourishing meal I’m going to have ready for everyone , it’s done!!
Very tasty but not my vibe.
Very runny/watery, more so than I expected. With I had crumbled tortilla chips for texture or maybe potato or squash chucks. I used Forager Project dairy-free Sour Cream alternative which I thought was very taste with this soup. Will definitely try this one again with an additional component to hopefully help elevate it to what I was hoping for
My apologies, noticed a couple typos lol.
“Wish I had…”
“…very tasty with this soup.”
A bit spicy, but oh so good! We love Mexican food.
This is absolutely delicious! Rich, hearty, and well balanced with just the right amount of heat. Flavours were deep and comforting. Kind of soup that feels both nourishing and full of character. I’d happily make it again!
I like that this soup is budget friendly! It does need some bulking up to be considered a meal though. And I can definitely see how it would taste better leftover. The flavors didn’t quite mellow enough with twenty mins of simmering.
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!!).
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.
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!
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.
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.
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.
This soup is lowfat, vegan, and satisfying. Added onions, garlic, and jalapenos. Love the flavors.
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 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).