Spicy Black Bean Soup

I am very picky about black bean soup.

I mean, really picky.

If a soup is going to have a bland (albeit, fiberful) magical fruit as its main ingredient, it had better have some rockin’ good flavors to go along with it.  And of course, all the better when it’s a little on the spicy side too!

So of course, I’m here to announce that I think I finally have my own favorite recipe tweaked and ready to share with le blogosphere.  If I do say so myself, I think it’s a good one.  Like, I-might-have-gone-back-for-thirds-“good”.  :)

But to those of you who get a little anxious about the word “spicy” even being in the title, have no fear.  You can easily add in the jalapeno and cayenne gradually to taste.  But for those of you who like a little kick, this one will bring it.  And, it can also happily be made vegetarian or vegan.

Definitely a keeper!

Spicy Black Bean Soup

You'll love this Spicy Black Bean Soup recipe. It's perfect for lunch or dinner, and is flavorful and comforting.


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 red or orange bell pepper, cored and chopped
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • half a jalapeno, seeded and diced
  • 2 cups chicken broth (or vegetable broth)
  • 2 (15 oz.) cans black beans
  • 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
  • 1 bay leaf
  • 1 tsp. cumin
  • 1 tsp. chipotle powder
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne
  • optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados


Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 3 minutes. Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent. Add remaining eight ingredients (chicken broth through cayenne), and stir to combine. Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.

You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.

Ali's Tip:

You could also make this in a slow-cooker!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Jessica W — January 24, 2012 @ 8:44 am (#)

    This looks really interesting, I look forward to trying this next week.

  2. Annie @ Annie's Cooking Lab — January 24, 2012 @ 9:33 am (#)

    This sounds soo good! If you were going to make it in a slow cooker, how long do you think it should cook for?

  3. Cassie — January 24, 2012 @ 5:54 pm (#)

    I am pretty picky about my black bean soup too. I’m sure this is a winner. It looks amazing!

  4. Tiff — January 24, 2012 @ 6:12 pm (#)

    I’m picky too, but this sounds excellent. It’d be perfect for the rainy days I’ve been having in my neck of the woods.

  5. CenterCutCook — January 27, 2012 @ 3:19 pm (#)

    Now I can’t decide which one I want to try first, this soup, or the chili con carne I came across on your site just a few minutes ago. Both look delicious and I’m in the mood for something warm. :)

  6. N — February 7, 2012 @ 10:58 am (#)

    I just made this! I threw all the ingredients, uncooked into a crockpot on low for 7 hours while I was at work. I then blended about half the soup and mixed it in with the rest (because I dislike purely blended soups). I also didn’t have chipotle poweder and used less than half a small can of chipotle in adobe sauce. Delicious, if a little on the spicier side. Start with just one canned chipotle pepper if you guys aren’t keen on very spicy foods.

  7. Courtney @ LivingABonaFideLife — February 9, 2012 @ 7:02 pm (#)

    Made this tonight and it was delicious!! Put some fresh avocado on top – amazing!

  8. Sandra — March 11, 2012 @ 4:34 pm (#)

    I, LOVE this recipe… 18 and trying to learn to cook for my family\fiancé… I have made this soup twice and both times it was AMAZING… even served cold the next day. You have struck gold with this recipe and if your contemplating making it yourself, do it!

    Now to get Zach to try it…

  9. Green Olives — June 4, 2012 @ 3:59 am (#)

    I’m just wondering because a recipe I’m thinking of making calls for olive oil, and I have both olive oil and extra virgin olive oil. I’m making garlic spaghetti so i would guess the oil would make a difference.

  10. Lindsay — June 13, 2012 @ 10:15 am (#)

    Made this last night and it was delicious!!! Thanks for the homerun recipe :) Can’t wait to make it again- but next time I’m doubling so I can freeze some for a rainy day!

  11. Kendre — October 20, 2012 @ 7:19 pm (#)

    Just tried this today and its amazing Love it :-) :-)

  12. cheryl — November 14, 2012 @ 5:39 pm (#)

    I just made this soup and boy is it ever good. Such great flavor. I didn’t have the chipotle powder or a jalapeno but it was still plenty spicy. Garnished with a dalope of plain Greek yogurt. I will definitely be making this again.

  13. Nicole — January 21, 2013 @ 7:53 pm (#)

    Finally!!! I absolutely LOVE spicy black bean soup but never could find a recipe which I liked….until I discovered your site. Made this today and AWESOME wonderful flavor & texture and the perfect amount of spice. Thank you for sharing!


  14. pat — January 31, 2013 @ 5:21 pm (#)

    My son, an honest to God chef, asked me to make him a spicy soup because he has a horrible cold. This soup was perfect. You know when you are on to something good when a chef says keep the recipe mom. Perfect for a night with freezing temps and howling winds.

  15. Sarah — April 13, 2013 @ 7:07 pm (#)

    Made this tonight!!! Beyond delicious. Perfect balance of flavors- so much depth of flavor. Thank you for the recipe!

  16. jen_schoeph — September 24, 2013 @ 9:08 pm (#)

    made this tonight! was so delicious! i even doubled the recipe in hopes to have some left to portion and freeze! not the case! a family member took some home and we have enough for my husband or myself to have for lunch/dinner tomorrow. so so so good!

  17. Laura — January 2, 2014 @ 10:25 am (#)

    My husband is not a soup guy. However, he loves this one. I’m making it again for dinner tonight. Thanks for sharing!

  18. Danielle — March 30, 2014 @ 4:26 pm (#)

    I’m wanting to make this for dinner soon, looks delish…but had a question – did you drain and/or rinse the black beans before adding them to the mix???

    • Ali — April 4th, 2014 @ 11:53 pm

      Actually, if there are no added ingredients in the can besides beans and water, I usually just add the liquid. But you can rinse/drain them and add an extra 1/4 cup water if you’d rather.

  19. Marchelle Fairley — October 17, 2014 @ 1:48 pm (#)

    Made this today and it was absolutely delicious!!!  After reading the reviews I decided to double the recipe and so happy that I did!!!

  20. Regine — October 3, 2015 @ 8:35 pm (#)

    Very good for me it is a must to blend it all.  Also it could be less spicy for me so next time i may skip the jalapeno and cayenne. Nevertheless, based on title it has right amount of spiciness. I also added some smoked paprika and served it with white rice. 

  21. Regine — October 3, 2015 @ 8:38 pm (#)

    I meant to say it is very good but all should be blended.  Option of not blending should not even be mentioned.  But mine looks like in the picture so i am assuming that you too blended it all. Thanks for such a nice recipe. 

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:48 pm

      Thanks for sharing your take on it Regine, we appreciate the input! :)


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