Description
This Spicy Black Bean Soup is a hearty and flavorful dish perfect for any season. Packed with nutritious vegetables and seasoned with a blend of chili powder, cumin, smoked paprika, and cayenne pepper, this soup offers a satisfying warmth and depth of flavor. The combination of black beans, bell peppers, and a tangy lime-cilantro finish makes it a deliciously wholesome meal, garnished with creamy avocado slices and optional sour cream for added richness.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Main Ingredients
- 3 cans (15 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes with their juice
Finishing Touches
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Avocado slices, for garnish
- Sour cream or Greek yogurt, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Cook Vegetables: Add the diced carrots, celery, red bell pepper, and green bell pepper to the pot. Cook for approximately 5 minutes, stirring occasionally until the vegetables begin to soften.
- Add Spices: Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Cook the mixture for another 1-2 minutes to allow the spices to release their aroma.
- Add Beans and Liquids: Add the drained and rinsed black beans, vegetable broth, and diced tomatoes with their juice to the pot. Increase the heat to bring the soup to a boil.
- Simmer Soup: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
- Blend for Thickness: Use an immersion blender to partially blend the soup directly in the pot. This step thickens the soup while leaving some chunks of beans and vegetables for texture.
- Season and Garnish: Season the soup with salt and pepper to taste. Stir in fresh lime juice and chopped cilantro for brightness and freshness.
- Serve: Ladle the hot soup into bowls. Garnish with creamy avocado slices and a dollop of sour cream or Greek yogurt if desired. Serve alongside tortilla chips for added crunch and enjoyment.
Notes
- If you prefer a smoother consistency, blend the soup fully instead of partially.
- Adjust the cayenne pepper quantity based on your preferred spice level.
- To make this soup vegan, skip the sour cream or use a plant-based alternative.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For added protein, consider topping with shredded cheese or cooked quinoa.
