Name: Spicy Black Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

Description

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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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!