Spicy Black Bean Soup (Printable Version)
A warming, protein-rich black bean dish with vegetables and spices for bold, savory flavor.
# What You'll Need:
→ Soup Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 medium red bell pepper, diced
04 -
1 jalapeño pepper, seeded and minced
05 -
3 garlic cloves, minced
06 -
1 tablespoon ground cumin
07 -
1 teaspoon ancho chile powder
08 -
3 cups vegetable broth
09 -
3 (14-ounce) cans black beans, drained and lightly rinsed
10 -
Hot water, as needed
11 -
2 tablespoons lime juice
12 -
Salt and pepper, to taste
→ Toppings (optional)
13 -
Cilantro
14 -
Scallions
15 -
Hot sauce
16 -
Avocado
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, cooking until the pepper softens and onion turns translucent, about 5 minutes.
02 -
Add minced garlic, jalapeño, ground cumin, and ancho chile powder. Stir constantly and cook until fragrant, approximately 1 minute.
03 -
Pour in vegetable broth and stir in drained black beans. Increase heat to bring mixture to a simmer.
04 -
Lower heat and simmer gently for 15 minutes, adding hot water as needed to maintain desired consistency.
05 -
Remove from heat. Using an immersion blender, puree half of the soup to a creamy yet chunky texture, or blend in batches with a standard blender, then return blended portion to the pot.
06 -
Thin soup with additional hot water as preferred. Warm gently if necessary.
07 -
Stir in lime juice and season with salt and black pepper to taste.
08 -
Ladle into bowls and garnish with cilantro, scallions, hot sauce, and avocado if desired. Serve warm.
# Additional Notes:
01 -
For enhanced flavor, allow the soup to rest for 10 minutes before serving to meld the spices.