Description
This spicy black bean soup recipe is easy, creamy and huge on flavor with loads black beans and just the right amount of spice. It’s the perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped (I use a yellow onion))
- 1 bell pepper (chopped)
- 2 jalapeno peppers (chopped)
- 1 celery rib (chopped)
- 1 medium carrot (peeled and chopped)
- 4 garlic cloves (chopped)
- 1 tablespoon chili powder
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon spicy red pepper flakes (or more to taste!)
- Salt and pepper to taste
- 2 cans (15 ounces each black beans, drained and rinsed)
- 2 cups chicken broth (vegetable broth is good, too)
- Juice from 1 small lime
- FOR GARNISH: Sliced peppers (spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer)
Instructions
- Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
- Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant.
- Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor if you'd like.
- Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup.
- Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish. Enjoy!
Nutrition
- Calories: 287 kcal
- Sugar: 4 g
- Fat: 6 g
- Carbohydrates: 46 g
- Protein: 17 g