Spicy Black Bean Soup
This Spicy Black Bean Soup is a hearty, protein-rich vegan meal loaded with fiber, bold spices, and vegetables. It's quick, comforting, and perfect for meal prepping or feeding a crowd.
Equipment
- 1 Dutch oven or large soup pot – for sautéing and simmering
- 1 Immersion blender or stand blender – to puree part of the soup
- 1 Garlic Press (for mincing garlic)
- 1 Cutting board and knife – for prepping vegetables
- Measuring spoons and cups – for spices and broth
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions finely chopped
- 3 ribs celery finely diced
- 1 large carrot peeled and sliced into thin rounds
- 6 cloves garlic minced or pressed
- 4½ teaspoons ground cumin
- ½ teaspoon crushed red pepper flakes reduce to ¼ tsp for milder heat
- 4 cans 15 ounces each black beans, rinsed and drained
- 4 cups 32 ounces low-sodium vegetable broth
- ¼ cup chopped fresh cilantro optional
- 1 –2 teaspoons sherry vinegar or 2 tablespoons fresh lime juice, to taste
- Sea salt and freshly ground black pepper to taste
- Optional toppings: diced avocado radish slices, fresh cilantro, tortilla chips
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, warm the olive oil over medium heat. Once shimmering, add the chopped onions, diced celery, and carrot slices. Sprinkle lightly with salt to help the veggies release moisture. Cook, stirring occasionally, for about 10–15 minutes, until the vegetables are softened and aromatic.
- Infuse with Spices: Stir in the minced garlic, ground cumin, and crushed red pepper flakes. Cook for about 30 seconds, just until the spices are fragrant and the garlic is golden—but not browned.
- Simmer the Soup Base: Add the rinsed black beans and vegetable broth to the pot. Stir well and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat and let it simmer uncovered for 30 minutes. This allows the flavors to deepen and the beans to become ultra-tender.
- Blend for Creamy Texture: Carefully ladle about 4 cups of the soup into a high-powered blender. Blend until smooth, allowing steam to escape if necessary. Alternatively, you can use an immersion blender directly in the pot to partially blend the soup, leaving some texture. Return the puréed portion to the pot and stir to combine.
- Finish and Serve: Turn off the heat and stir in the chopped cilantro (if using), vinegar or lime juice, and season with salt and pepper to taste. Adjust acidity and seasoning based on your preference. Serve hot with your favorite toppings like avocado, tortilla chips, or radish slices.
Notes
- Flavor Booster: Sherry vinegar or fresh lime juice brightens up the earthy richness of the beans—don’t skip it!
- Blending Tip: If using a traditional blender, don’t overfill it and always remove the center plug from the lid to allow steam to escape. Cover with a kitchen towel for safety.
- Storage: Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
- Serving Ideas: Pair with a grilled cheese sandwich, a side salad, or avocado salsa for a complete meal.
- Customization: Feel free to add diced bell peppers, smoked paprika, or corn for variety.
