Spicy Black Bean Soup
Servings: 5
This spicy black bean soup is rich, flavorful, and satisfying! Smoky chili powder, warm cumin, and fragrant oregano give this protein-packed dish a comforting warmth and satisfying spice, perfect for chilly nights or any time you need a delicious meal.
Equipment
- immersion blender
- stove
Ingredients
- 2 cups cooked black beans
- 4 cups vegetable stock
- 1 tbsp dried oregano
- 1 freshly squeezed lime juice
- 1-2 tbsp chili powder
- 2 bay leaves
- ½ cups salsa
- Fresh cilantro
- 1 tbsp cumin
- 1 tbsp smoked paprika
- sea salt, unrefined
- black pepper, ground
Instructions
- Stir in cumin, chili powder, and smoked paprika, letting them toast for about 1 minute to enhance their flavors.
- Add the black beans and vegetable broth, then bring the soup to a simmer. Let it cook for 20 minutes to allow the flavors to meld together.
- Blend the soup using an immersion blender or a standard blender. If you prefer a chunkier texture, feel free to skip this step.
- Squeeze fresh lime juice into the soup and stir well. Season with salt and pepper to taste.
- Garnish with fresh cilantro, avocado slices, or salsa for an extra flavor.
Notes
- Add extra 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
Calories: 280kcal, Carbohydrates: 45g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Sodium: 810mg, Potassium: 945mg, Fiber: 13g, Sugar: 2g, Vitamin A: 1200IU, Vitamin C: 30mg, Calcium: 80mg, Iron: 3mg