about contact
Spicy Black Bean Soup Recipe

Spicy Black Bean Soup Recipe

by
Jump to Recipe· 4.4 from 144 reviews

If you’re craving a comforting bowl of soup that’s bursting with bold, smoky, and spicy flavors, then this Spicy Black Bean Soup Recipe is going to become your new go-to. I absolutely love this recipe because it’s packed with hearty black beans, fresh veggies, and just the right amount of heat that warms you up from the inside out. Plus, it comes together pretty quickly, making it perfect for weeknight dinners or cozy weekend lunches. Stick with me—I’ll share all my tips to make sure your soup comes out just right every time!

❤️

Why You’ll Love This Recipe

  • Rich Flavor without Fuss: This soup uses simple pantry staples to create a deep, smoky flavor that feels gourmet but takes minimal effort.
  • Customizable Heat Level: You control the spice with jalapeño and chile powder, so you can make it as mild or fiery as you like.
  • Hearty and Nutritious: Black beans bring protein and fiber, making this soup a filling, satisfying meal every time.
  • Perfect for Meal Prep: It stores beautifully and tastes even better the next day, which is always a win in my book.
A large blue pot filled with thick dark brown stew, full of black beans and small diced orange-red pieces that look like bell peppers or carrots, the stew has a rich, slightly chunky texture. Inside the pot, there is a wooden spoon resting on the right side, partially covered by the stew. The pot sits on a light wooden table with a crumpled off-white cloth near the top edge. The photo taken with an iphone --ar 2:3 --v 7 - Spicy Black Bean Soup, black bean soup recipe, spicy soup recipe, smoky black bean soup, quick black bean soup this Recipe

Ingredients You’ll Need

Every ingredient in this spicy black bean soup works together to bring layers of flavor, texture, and spice. I always recommend fresh veggies and good-quality spices for the best taste, but this recipe is forgiving enough to adapt if you need to swap things out.

Flat lay of a small white ceramic bowl of golden olive oil, a medium white onion diced into neat cubes, a medium red bell pepper diced with vibrant red pieces, one green jalapeño pepper whole and fresh, three whole uncracked garlic bulbs with smooth white skins, a small white ceramic bowl filled with warm brown ground cumin powder, another small white ceramic bowl with deep reddish ancho chile powder, a medium white ceramic bowl filled with shiny black beans, a medium white ceramic bowl with clear vegetable broth, a small white ceramic bowl containing bright green lime juice, fresh sprigs of cilantro with vibrant green leaves, a few scallions with white bulbs and long green stalks, and a ripe avocado halved showing bright green flesh and a large brown seed all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Black Bean Soup, black bean soup recipe, spicy soup recipe, smoky black bean soup, quick black bean soup
  • Olive oil: Use extra virgin for the best aroma, but any olive oil you have on hand will do just fine.
  • Onion: Yellow or white onion both work well; it sweetens the broth while cooking down.
  • Red bell pepper: Adds a subtle sweetness and good color. You can swap for green if needed, but I prefer red for this recipe.
  • Jalapeño pepper: The star for heat—seed it if you want milder spice, or leave seeds in for more kick.
  • Garlic cloves: Fresh minced garlic adds incredible depth and aroma.
  • Ground cumin: Brings a warm, earthy flavor that pairs perfectly with black beans.
  • Ancho chile powder: Adds a smoky, mild heat—if you can’t find it, smoked paprika is a great substitute.
  • Vegetable broth: A flavorful base—homemade is ideal, but store-bought works well too.
  • Black beans: I use canned for convenience, just be sure to rinse and drain well to cut down on salt and make the soup taste fresh.
  • Lime juice: Adds a bright, zesty finish that balances the heat and richness.
  • Salt and pepper: Essential for seasoning to taste.
  • Toppings: Your choice! Cilantro, scallions, hot sauce, avocado—all amazing on this soup.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Spicy Black Bean Soup Recipe is so versatile! Over time, I’ve tweaked it to suit different moods and seasons. Don’t hesitate to play around with the ingredients—you’ll find new favorites that suit your taste perfectly.

  • Make it smoky: Adding a chipotle pepper in adobo sauce gave my soup a delicious smoky depth that my family went crazy for.
  • Add extra veggies: Sometimes I toss in diced carrots or celery with the onion and bell pepper for more texture and nutrition.
  • Use chicken broth: If you’re not vegetarian, swapping vegetable broth for chicken broth adds richness without overpowering the spices.
  • Milder version: Leave out the jalapeño or substitute with a milder pepper to keep the heat low but the flavor punchy.
  • Spice it up: For serious heat lovers, I add a pinch of cayenne pepper or a few dashes of my favorite hot sauce right into the pot.

How to Make Spicy Black Bean Soup Recipe

Step 1: Sauté your veggies to unlock flavor

Start by heating the olive oil in a large pot over medium heat. When it’s hot and shimmering, add the diced onion and red bell pepper. Sweat them gently for about 5 minutes, stirring occasionally, until the onion looks translucent and the pepper has softened. This is the flavor foundation for your soup, so don’t rush it. You’ll notice the kitchen starts to smell amazing already!

Step 2: Spice it up with garlic, jalapeño, and powders

Next up, toss in the minced garlic, jalapeño, ground cumin, and ancho chile powder. Stir everything constantly for about one minute, just until the garlic is fragrant. This quick step lets the spices toast gently and bloom their flavors, making the soup extra tasty. If you skip this, the spices can taste flat or one-dimensional.

Step 3: Add broth and beans, then simmer

Pour in the vegetable broth and the drained black beans. Turn the heat up a bit and bring it all to a gentle simmer. Once simmering, lower the heat to medium-low and let it cook uncovered for about 15 minutes. Stir occasionally, and if it looks like it’s drying out, add a splash of hot water to keep the soup nice and soupy.

Step 4: Blend half the soup for creamy texture

When your soup is ready, remove the pot from heat and use an immersion blender to blend about half of it right in the pot. This step is key—it makes the soup wonderfully creamy without losing the pleasant texture of the whole beans. If you don’t have an immersion blender, you can carefully transfer half the soup to a regular blender, then stir the blended portion back into the pot.

Step 5: Finish with lime juice and seasonings

Finally, thin your soup with more water or broth until it reaches your preferred consistency, then warm it back up if needed. Stir in fresh lime juice and season with salt and pepper to taste. The lime juice is a secret weapon that adds brightness and elevates all the spices, so don’t skip it!

👨‍🍳

Pro Tips for Making Spicy Black Bean Soup Recipe

  • Toast Your Spices: I learned that lightly toasting cumin and chile powder with the garlic unlocks deeper flavors—you can’t skip this step!
  • Control Your Heat: Starting with a small amount of jalapeño lets you add more later, so you avoid making the soup too spicy too soon.
  • Blend Smart: Blending half the soup gives you the best creamy texture without losing all the satisfying bean chunks.
  • Fresh Lime Juice Matters: Adding lime at the end brightens the whole soup, so don’t substitute with bottled lime juice if you can help it.

How to Serve Spicy Black Bean Soup Recipe

A brown bowl filled with thick black bean soup shows dark black beans and small pieces of reddish tomatoes mixed in a rich brown broth. On top, there are three thin slices of green avocado stacked on the right side and some bright green cilantro leaves on the left side. The bowl sits on a wooden surface with loose cilantro leaves scattered nearby. Behind the bowl, a half avocado with a brown seed rests on a white cloth. A large blue pot of the same soup is blurred in the background, with a drip down its side. A metal spoon lies to the right of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Black Bean Soup, black bean soup recipe, spicy soup recipe, smoky black bean soup, quick black bean soup

Garnishes

When it comes to garnishes, I’m all about layering textures and flavors. A handful of fresh cilantro and sliced scallions add that fresh bite. Creamy avocado slices or a dollop of sour cream cool down the heat beautifully. And if you like to crank the spice, a few dashes of your favorite hot sauce on top make it pop!

Side Dishes

I love pairing this soup with warm, crusty bread or homemade cornbread to soak up every last drop. It also pairs great with a simple green salad dressed with lime vinaigrette, making for a balanced, colorful meal.

Creative Ways to Present

For special dinners, I’ve served this soup in small cups as an appetizer or shot glasses for a fun party twist. You can also sprinkle toasted pepitas or crushed tortilla chips on top for a crunchy texture contrast that always impresses guests.

Make Ahead and Storage

Storing Leftovers

This soup holds up wonderfully in the fridge, staying flavorful and creamy for up to 4 days. I store mine in an airtight container and always give it a good stir before reheating because the beans tend to settle.

Freezing

I’ve frozen leftovers in portion-sized containers with great success. Just leave out any fresh garnishes before freezing. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat your soup slowly over medium-low heat on the stove, adding a splash of water or broth to loosen the consistency if needed. Microwave works too—just heat in intervals and stir to prevent hotspots and keep it creamy.

FAQs

  1. Can I make this Spicy Black Bean Soup Recipe vegan?

    Absolutely! This recipe is naturally vegan as long as you use vegetable broth and vegan-friendly toppings. It’s both hearty and flavorful without any animal products.

  2. How spicy is this soup?

    The heat mostly comes from the jalapeño and ancho chile powder. If you want a milder soup, you can seed the jalapeño or omit it entirely. For more heat, add extra jalapeño or hot sauce to taste.

  3. Can I use dried black beans?

    Yes, but you’ll need to soak and cook them ahead of time. Canned beans save time and still deliver great flavor, which is why I prefer them for this quick soup.

  4. What can I use if I don’t have an immersion blender?

    You can carefully transfer half the soup to a regular blender or food processor, blend until smooth, and then stir it back into the pot to achieve a creamy texture.

Final Thoughts

This Spicy Black Bean Soup Recipe holds a special place in my kitchen because it’s one of those meals that’s easy to make but feels like you really put in the effort. I hope you enjoy how warming, flavorful, and satisfying it turns out—even on the busiest days. Give it a try and don’t forget to experiment with toppings and spice levels until it feels like it’s yours. I’m pretty sure it’ll become one of your family’s favorites just like it did mine!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Black Bean Soup Recipe

Spicy Black Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 144 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegan
Print Recipe

Description

A flavorful and hearty Spicy Black Bean Soup featuring a blend of aromatic spices, fresh vegetables, and creamy black beans, perfect for a comforting meal with a kick of heat.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • 3 cups vegetable broth
  • 3 (14 ounce or 400 gram) cans black beans, drained and lightly rinsed
  • Hot water, as needed
  • 2 tablespoons lime juice
  • Salt and pepper, to taste

Toppings

  • Cilantro
  • Scallions
  • Hot sauce
  • Avocado

Instructions

  1. Heat the Oil and Sweat Vegetables: Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the diced onion and red bell pepper. Cook for about 5 minutes until the pepper is soft and the onion is translucent.
  2. Add Aromatics and Spices: Add the minced garlic, jalapeño pepper, ground cumin, and ancho chile powder to the pot. Stir constantly and cook for about 1 minute until the garlic becomes very fragrant.
  3. Add Broth and Beans: Stir in the vegetable broth and drained black beans. Increase the heat to bring the broth to a simmer.
  4. Simmer the Soup: Lower the heat and allow the soup to simmer gently for about 15 minutes, letting the beans soften slightly. Add hot water as needed if the soup becomes too thick or dry.
  5. Blend Part of the Soup: Remove the pot from the heat. Use an immersion blender to blend about half of the soup directly in the pot. Alternatively, transfer batches to a blender or food processor and blend, then return the blended portion to the pot.
  6. Adjust Consistency and Reheat: Thin the soup with additional hot water to your liking, then reheat gently if necessary.
  7. Season and Finish: Remove from heat and stir in lime juice, salt, and pepper to taste.
  8. Serve with Toppings: Ladle the soup into bowls and garnish with your choice of cilantro, scallions, hot sauce, and avocado. Serve immediately.

Notes

  • For less heat, reduce or omit the jalapeño pepper.
  • You can substitute canned black beans with cooked dried black beans for a fresher taste.
  • The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Adjust the thickness by adding more or less water according to preference.
  • Use an immersion blender for easier blending directly in the pot and less cleanup.

Nutrition

  • Serving Size: 1 cup (about 240 ml)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 560mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *