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
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
Description
You’ll love this Spicy Black Bean Soup recipe. It’s perfect for lunch or dinner, and is flavorful and comforting.
Ingredients
- 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
Instructions
- 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.
Notes
You could also make this in a slow-cooker!
This is one of my all time favorite soups. Believe me I make a lot of different soups. My husband even likes it and he’s not a fan of Mexican flavors.
Dynamite. Smell is incredible thanks to the jalapeno. Taste is fitting for beer. You will eat due to heat & the beer will only compliment & reinforce it. I imagine any leftovers will only get better over fridge time.
One of the best meals I’ve ever made.
Spicy Black Bean Soup. First do you drain and rinse the black beans? Next if cook in a crock pot how long on time and what temp? High or Low? Thank You I plan on cooking your recipes they look so yummy. The last thing I would like to know do ever put the calorie count it would help a lot. Sorry but I do have one more ? Have you ever heard of vinegar enchiladas, I love to have that recipe. Thank You for your time. Nancy
Hi Nancy — We actually have a slow cooker black bean soup recipe! You can find it here: We hope you enjoy!
As for the calorie count, we’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
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.
Thanks for sharing your take on it Regine, we appreciate the input! :)