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To make a great spicy black bean soup, gather these key ingredients: - 2 cups dried black beans (or 4 cans, drained and rinsed) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 can (14.5 ounces) diced tomatoes with green chilies - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon lime juice Garnishes add flavor and color to your soup. Here are some tasty options: - Fresh cilantro - Avocado slices You can swap ingredients to fit your taste or what you have on hand: - Use canned black beans if you’re short on time. - Swap the red bell pepper for green or yellow. - Use fresh lime juice instead of bottled for better flavor. - If you don’t have smoked paprika, regular paprika works too. These swaps can keep your soup delicious while making it easier to prepare! {{ingredient_image_1}} To start, rinse your dried black beans well under cold water. Soak them overnight in a large bowl filled with water. This softens the beans and helps them cook faster. The next day, drain and rinse the beans again. This step is key for a great soup base. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for five minutes. You want the onion to turn translucent. Next, toss in the minced garlic, diced red bell pepper, and jalapeño. Cook these for another three to four minutes. You will notice the peppers softening and the aroma filling your kitchen. Now, it's time to add your spices. Stir in the cumin, smoked paprika, and cayenne pepper. Cook this mix for just one minute. This step helps release all the delicious aromas from the spices. If you are using the soaked dried beans, add them to the pot now along with the vegetable broth. Bring this mixture to a boil. After it boils, reduce the heat and let it simmer for about one hour. You want the beans to become tender. If you're using canned beans, skip to the next step. Once the beans are cooked, add the diced tomatoes with their juices. Let the soup simmer for another 15 minutes. If you're using canned black beans, combine them with the vegetable broth and diced tomatoes. Simmer this mix for about 20 minutes. This melds all the wonderful flavors together. Remove the soup from heat and stir in the lime juice. For a creamier texture, use an immersion blender. Puree a portion of the soup, but leave some beans whole. Finally, season with salt and pepper to taste. Serve your spicy black bean soup hot. Garnish with fresh cilantro and avocado slices for a beautiful finish. You can control the heat in your Spicy Black Bean Soup. Start with the jalapeño. If you prefer less heat, remove the seeds. For more spice, add extra cayenne pepper. Remember, you can always add more spice, but it's hard to take it out. Taste your soup as it cooks. This way, you can find your perfect balance. For a creamy soup, use an immersion blender. Blend part of the soup, leaving some beans whole. This gives a nice texture. If you want it creamier, add a splash of coconut milk or sour cream at the end. These ingredients enhance the flavor and add richness. Seasoning is key to a great soup. The cumin and smoked paprika give depth. Try adding a pinch of oregano or a bay leaf while it simmers. These spices add warmth and complexity. Don’t forget the lime juice! It brightens the flavors and balances the heat. Always taste before serving, adjusting salt and pepper as needed. Pro Tips Soak for Success: Soaking dried black beans overnight reduces cooking time and helps to achieve a creamier texture. Spice It Up: Adjust the amount of cayenne pepper based on your heat preference. Start with less and add more if needed. Blend to Perfection: Using an immersion blender allows you to control the texture of the soup. Blend to your desired creaminess! Fresh Garnish: Always garnish with fresh cilantro and avocado slices just before serving for the best flavor and presentation. {{image_2}} You can easily make this soup vegetarian or vegan. Start with vegetable broth, as in the recipe. Use canned black beans to save time. This soup is naturally plant-based, so enjoy it guilt-free. For extra nutrients, add more veggies like zucchini or corn. You can also toss in kale or spinach for a green boost. If you want more protein, consider adding cooked chicken or turkey. Shredded rotisserie chicken works great. For a vegetarian twist, add tofu or tempeh. These options add flavor and heartiness. Black beans provide protein too, making this a filling dish. You can also serve it with a side of quinoa for extra protein. Spices make this soup shine. Besides cumin and smoked paprika, try adding oregano or coriander. If you love heat, increase the cayenne pepper or add chili powder. For a different twist, mix in some fresh herbs, like cilantro or parsley. You can also squeeze in some lime juice for a zesty kick. Each spice adds depth to the rich flavors. After you make your spicy black bean soup, let it cool. Once cool, transfer it to an airtight container. Store it in your fridge. It will stay fresh for about 3 to 5 days. Before serving, stir the soup well to mix the flavors. If you want to keep it longer, you can freeze the soup. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for the soup to expand. It can last in the freezer for up to 3 months. To use it, just thaw it overnight in the fridge. When you’re ready to enjoy your soup again, you can reheat it in a few ways. For the best taste, warm it on the stove over medium heat. Stir often until it is hot. You can also use a microwave. Place it in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir in between until hot. Enjoy your flavorful soup! To make this soup vegan, simply use vegetable broth. Avoid any animal products. You can also skip the cream or cheese if you're used to adding those. The spices and veggies bring plenty of flavor. Trust me, you won't miss the meat! Yes, you can use a slow cooker! Just add all the ingredients to the pot. If you’re using dried beans, soak them overnight first. Set your slow cooker on low for about 6-8 hours. For canned beans, cook for about 3-4 hours. It’s so easy! This soup pairs well with many sides. Here are some tasty ideas: - Cornbread for a sweet touch - Rice for a filling meal - A fresh salad for crunch - Tortilla chips for a fun crunch - Avocado slices for creaminess These choices will make your meal complete. Enjoy! You learned about key ingredients, step-by-step instructions, and helpful tips for making Spicy Black Bean Soup. I shared ways to tweak the recipe, so it fits your taste. You can make variations for different diets or add flavors you love. Remember to store and reheat it properly for the best taste. With these insights, you can create a delicious soup that warms you up and delights your palate. Enjoy your cooking adventure!

Spicy Black Bean Soup

A hearty and flavorful black bean soup with a spicy kick, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups dried black beans
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 tablespoon lime juice
  • for garnish fresh cilantro
  • for serving avocado slices

Instructions
 

  • Prepare the Beans (if using dried beans): Rinse the black beans under cold water and soak them overnight in a large bowl of water. Drain and rinse again before cooking.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic, diced red bell pepper, and jalapeño to the pot. Cook for an additional 3-4 minutes until the peppers soften.
  • Stir in the cumin, smoked paprika, and cayenne pepper, cooking for just 1 minute to release the spices' aromas.
  • If using dried beans, add the soaked and drained black beans and the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 1 hour or until beans are tender. If using canned beans, skip to step 7.
  • Once the beans are cooked, add the diced tomatoes with their juices, and simmer for another 15 minutes.
  • If using canned black beans, add them along with the vegetable broth and the diced tomatoes. Simmer for about 20 minutes to meld the flavors.
  • Remove the soup from heat and stir in the lime juice. Use an immersion blender to puree a portion of the soup for a creamier texture, leaving some beans whole for texture.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and avocado slices.

Notes

Serve with fresh cilantro and avocado for added flavor.
Keyword black beans, soup, spicy, vegetarian