If you’re craving a soup that’s hearty, zesty, and full of bold flavors, this spicy black bean soup is the answer. Packed with protein-rich black beans, fresh veggies, smoky spices, and just the right amount of heat, it’s the kind of meal that warms you up from the inside out.
This soup is naturally vegan, budget-friendly, and perfect for quick weeknight dinners or meal-prep lunches. Top it with avocado, lime, and fresh herbs for a fiesta in a bowl.
💡 Why This Recipe Works
- Protein-packed. Black beans make it filling and satisfying.
- Smoky + spicy. Chili powder, cumin, and jalapeños add layers of flavor.
- Thick & hearty. Blended beans give the soup a creamy texture without dairy.
- Endlessly versatile. Make it as mild or as fiery as you like.
🛒 Ingredients
(Serves 6 bowls)
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced (leave seeds for more heat)
- 2 cans (15 oz / 425 g each) black beans, rinsed and drained
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and black pepper, to taste
To Finish
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Garnishes
- Avocado slices
- Extra cilantro
- Lime wedges
- Crushed tortilla chips or crispy strips
👩🍳 Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and jalapeño. Cook 6–7 minutes until softened. Stir in garlic and spices, cook until fragrant.
2. Build the soup
Add black beans, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
3. Blend for creaminess
Use an immersion blender to puree about half the soup (or transfer a few cups to a blender, then return to pot). This creates a thick, creamy texture while keeping some chunks.
4. Finish with freshness
Stir in lime juice and cilantro. Taste and adjust seasoning.
5. Serve
Ladle into bowls and garnish with avocado, lime, cilantro, and tortilla chips.
🔑 Tips for Best Results
- Control the spice. Add or remove jalapeño seeds, or swap for chipotle peppers for smoky heat.
- For richer flavor, sauté veggies with a splash of soy sauce or add a dash of hot sauce.
- Make it thicker. Blend more beans or simmer longer.
- Make it smoother. Fully puree for a silky bean soup.
- Don’t skip lime. It brightens and balances the smoky spice.
🌟 Variations to Try
- Chipotle Black Bean Soup: Use canned chipotle peppers in adobo for smoky heat.
- Southwest Style: Add corn, bell peppers, and top with vegan sour cream.
- Protein Boost: Stir in quinoa or lentils for extra heartiness.
- Spicy Creamy Version: Add coconut milk or cashew cream for a silky, fiery twist.
🍽 Storage & Meal Prep
- Refrigerator: Lasts up to 5 days in airtight containers.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm gently on stovetop or microwave; stir in extra broth if thick.
✨ Bold, smoky, and just the right amount of spicy, this black bean soup is a plant-based comfort food that’s as nourishing as it is delicious. Perfect for cozy nights in or when you need a meal-prep hero with a kick.
