Spicy Black Bean Soup (30-Minute Recipe)
Servings: 4
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
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.
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
Serving: 2cups, Calories: 313kcal, Carbohydrates: 59g, Protein: 19g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1047mg, Potassium: 996mg, Fiber: 20g, Sugar: 6g, Vitamin A: 3015IU, Vitamin C: 6mg, Calcium: 135mg, Iron: 7mg
