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
- 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.
- 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.
- Add Broth and Beans: Stir in the vegetable broth and drained black beans. Increase the heat to bring the broth to a simmer.
- 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.
- 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.
- Adjust Consistency and Reheat: Thin the soup with additional hot water to your liking, then reheat gently if necessary.
- Season and Finish: Remove from heat and stir in lime juice, salt, and pepper to taste.
- 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
