This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup. It’s the perfect recipe for busy days when you crave a nourishing meal without the fuss. My family loves it topped with avocado, sliced jalapeno, and diced tomato.
You probably have most of the ingredients in your pantry. The soup features canned black beans, white onion, canned tomatoes with green chilis, cilantro, red wine vinegar, veggie broth, and common spices (garlic powder, ground cumin, and chili powder).
Is Black Bean Soup Good for You?
Yes! Black beans are a great source of protein and fiber. Combining them with onion, tomatoes and spices adds appealing flavors to please your taste buds. Then the beans will keep you feeling full and satisfied.
How to Spice up Black Beans
In my experience, black beans are best when combined with onion and garlic flavors. Use that as a base, then experiment with more or less of the other spices to create the perfect flavor for you. Want extra spicy soup? Add more chili powder! It is called ‘Spicy Black Bean Soup’ after all.
How to Make Spicy Black Bean Soup
Ingredients
- 3 to 4 Tablespoons water
- 2 cups white onion, diced (approximately 1 large onion)
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 4 (15-ounce) cans black beans, drained and rinsed
- 1 (10-ounce) can tomatoes and green chiles
- 4 cups (32 ounces) vegetable broth (or 4 cups water and 4 Tablespoons Veggie Broth Mix)
- 1 Tablespoon red wine vinegar
- ½ cup cilantro, coarsely chopped and divided
- Kosher salt and freshly ground pepper, to taste
- Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish
Step 1 – Cook Onion
Begin by heating a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes.
Step 2 – Add Spices
Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes.
Step 3 – Add Beans, Tomatoes and Vegetable Broth
Next add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together.
Step 4 – Simmer
Now bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until everything is tender.
Step 5 – Blend
Carefully place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency.
Step 6 – Season
Next stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste.
Step 7 – Garnish
Serve hot with cilantro garnish and other optional toppings.
How to Store Spicy Black Bean Soup
This soup can be refrigerated for up to 4 to 5 days and then reheated on the stovetop or in the microwave. Add broth or water to adjust consistency, as it will thicken in the refrigerator. It tastes even more delicious after the flavors have melded overnight!
Spicy black bean soup also be frozen in a freezer-safe container or a freezer bag for up to 3 months. When ready to eat, place in the refrigerator overnight to thaw and reheat on the stovetop over medium heat. Add broth or water as needed if it has become too thick.
To Puree or Not to Puree?
If you like pureed soup, you can definitely blend the entire pot. Just be careful to blend it in batches so that your blender is not filled past the maximum fill line and be mindful of the hot steam that will be released from the top. Of course, if you would rather keep the beans whole, you do not need to puree it at all.
More Plant Based Soup Recipes
If you like this spicy black bean soup, you’ll love these soups too:
Spicy Black Bean Soup
This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup.
Ingredients
- 3 to 4 Tablespoons water
- 2 cups white onion, diced (approximately 1 large onion)
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 4 (15-ounce) cans black beans, drained and rinsed
- 1 (10-ounce) can tomatoes and green chiles
- 4 cups (32 ounces) vegetable broth
- 1 Tablespoon red wine vinegar
- ½ cup cilantro, coarsely chopped and divided
- Kosher salt and freshly ground pepper, to taste
- Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish
Instructions
- Heat a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes.
- Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes.
- Add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together.
- Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until the black beans are tender.
- Place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency.
- Stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste.
- Serve hot with cilantro garnish and other optional toppings.
Notes
- For a pureed soup, you can blend the entire pot.
- For a chunky soup, don't puree at all.
- Store in an airtight container in the refrigerator for up to 5 days.
- Store in a freezer-safe container in the freezer for up to 3 months.
