Description
This Spicy Black Bean Soup is rich, smoky, and full of bold flavor with a kick of heat. It’s made with simple pantry staples like canned black beans, tomatoes, and spices, and finished with fresh lime for a pop of brightness. Perfect on its own or with toppings like avocado, sour cream, or tortilla chips!
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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1 jalapeño, seeded and diced (leave seeds for extra heat)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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2 (15 oz) cans black beans, drained and rinsed
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1 (14.5 oz) can diced tomatoes
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3 cups vegetable broth
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1 tablespoon lime juice (plus extra for serving)
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Salt and black pepper, to taste
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Optional toppings: chopped cilantro, avocado, sour cream, shredded cheese, tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and jalapeño, and cook for about 5 minutes until softened.
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Stir in garlic, cumin, chili powder, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
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Add black beans, diced tomatoes, and vegetable broth. Stir to combine.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender to blend part of the soup (about 1/3 to 1/2) until thickened but still chunky. (Or transfer a portion to a blender and return to the pot.)
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Stir in lime juice and adjust seasoning with salt and pepper.
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Serve hot with your favorite toppings!
Notes
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To make it even heartier, add corn or diced sweet potatoes.
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For extra protein, stir in cooked quinoa or chopped cooked chicken (if not vegan).
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Freezes well for up to 3 months.