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.
This soup is really good even though I made it mild with out the Kimchi also omitted the lime.. The combination of carrots, tomatoes, onions and garlic made this soup so tasty. Stirred in some baby kale and some brown rice ate this for my dinner. so good.
Kimchi? In the Black Bean Soup? Did you mean to post this on the Cabbage Soup page?
Probably so.
Way to make it your own. I hope its one you’ll enjoy in the future as well.
Forgot to do this yesterday…
Absolutely delicious soup! I loved it and my grandson said it was good.
I used 1 can of Bush’s reduced sodium black beans & 1/2 can of beef broth. I used a little less spice, added 12 baby carrots for extra vegetables ans half a large grated tomato. So good! and so easy. Will definitely keep this one…
Love. Love. Love that the grandson likes it. Wonderful that you’re introducing him to delicious, healthy food. You’re such a good example. And baby carrots are my favorite. Good call on the extra.
This was delicious albeit a bit thin for my liking. Next time I may add some more beans or maybe rice for sustanence. I used a green salsa and it was on the spicier side. Topped it with cilantro and cashew cream. Will make again
There was a typo in the recipe. It was to be 2 cups of broth, not six. Sorry about the mixup, Paula.
Versatile and easy soup, great with a taco night.
PERFECT with a taco night. Great idea, Jenn.
Fabulous recipe. It’s very easy to spice up or down depending on your personal preference. It was fun to make and fun to eat, which is really the important part.
Yes. Fun to make is a bonus for sure. So glad you liked it.
A little late with this review. Never had black bean soup. This was good. I would add more beans. I like my soups chunky. Getting ready to make the cabbage soup. I’m looking forward to this one.
Nice. Thanks so much for posting your thoughts. We love hearing about your experiences with the recipes. To make the bean soup thicker you can cut down on the broth. There was a typo in the recipe. It needs 2 cups of broth.
The Spicy Black Bean Soup is way too spicy for me. However, it was delightfully easy to make and I think it has potential. I will make it again but use mild salsa and just a tiny pinch of each spice and some healthy add ins. I could not find the pico de gallo at my regular grocery store so just added some salsa instead. A dollop of sour cream would probably taste nice as a topper.
I’m with you regarding spice. My husband likes it extra spicy. Great thing is that when you’re cooking, you can personalize it to your taste. And then hand your husband a plate with a bottle of Tabasco. Ha ha.
Oooo I love the flavor of this spicy bean soup and easier to cook.
Love hearing this. Thanks for taking the time to post your thoughts. Rawk on.
This was easy to make. It was the perfect soup to go with our taco bar for the evening.
Oh yeah, I bet. I love that. If you cut back on the broth and make it’s thick enough, you could even put it on the tacos. Thanks for sharing your feedback.
Much quicker to make after work, good flavor, not very thick though, so I wondered if I did something incorrect.
There was a typo in the recipe. It was to be 2 cups of broth, not six. Sorry about the mixup. If you try again, let us know.
Not my favorite soup. I like black beans but not in a soup even though it is really tasty. I squeezed lime juice before serving and I do like that.
With you on the lime squeeze. There was a typo in the recipe. Jen posted an update yesterday evening. It was to be 2 cups of broth, not six. Sorry about the mixup, Marinella.
This was delicious! It tasted just like chicken tortilla soup, minus the chicken, cheese, and sour cream. I crushed up a few tortillas chips and sprinkled in the soup for some texture and flavor. Definitely a winner!
Great to hear. We love a winner!
This was full of spice to get the taste buds dancing, Warming and filling but more for a mug than a bowl. I’ll fix again but will use dried beans and in the crockpot next time…
There was a typo in the recipe. Jen posted an update yesterday evening. It was to be 2 cups of broth, not six. Sorry about the mixup. If you make it again, let us know what you think. Thanks so much for participating.
I really liked how easily this soup came together. I used a spicy salsa I had on hand, so I added lime to help balance the spicy heat. I added a few goat cheese crumbles in place of feta. Next time I will use some of my coconut yogurt, see if that complements the soup. All in all, very tasty and satisfying!
Sounds DELICIOUS! I’m so glad you enjoyed it.
I love how easy this was-and delicious!
Perfect combo, right?
I enjoy a good medium spice to foods, but as most of the spice came just from chili powder, this black bean soup was boring to me. I usually can’t get enough of beans, but with this recipe I was ready to be done after a few bites. I used very little broth (one to one broth vs cans of beans), and blended half of the beans, so it was nice and thick, but it lacked flavor other than chili powder.
Thanks for your feedback.
This one packs a punch of flavor!
I agree. Glad you enjoyed it so much.
This black bean soup does not disappoint. It has spiciness and flavor and it’s very quick to make at the end of your workday.!
I’m with you. I love coming home to delicious, warm, comfort food. Keep rawking!
I love a good black bean soup and this one didn’t disappoint. The spices really increased the flavor and it was very easy and quick to make at the end of the day.
Nice. Love it was easy for you and that you enjoyed it. Rawk on.
The spicy black bean soup was really spicy for me. I follow the directions but I used mild salsa. I had to tone it down
because to spicy for me. I added some half and half and put in another can of beans. My receipe listed 2 cans. I left my
soup chunky and put part of the soup in the blender to puree it to make thicker. It was much better and less spicy.
Glad you could adjust the recipe to your liking. Thanks for your feedback.