Spicy Black Bean Soup
Craving a dose of instant comfort? Curl your hands around a warm and cozy bowl of Black Bean Soup! This easy vegetarian soup recipe is all kinds of zesty and spicy, full of hearty legumes, veggies, jalapeños, and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 2 large white onions chopped
- 4 large jalapeños minced
- 1 large red bell pepper deseeded and diced
- 1 large green onion minced
- 5 cloves garlic minced
- 3.5 tablespoons cumin
- 2 tablespoons chili powder
- 0.5 teaspoons black pepper
- 2 teaspoons Mexican oregano
- 6 14.5 oz cans low sodium black beans 4 cans drained & rinsed, 2 cans with liquid
- 1 lime juiced
- 6 cups vegetable or chicken broth
Toppings (Optional)
- Sour cream
- Cotija Cheese Crumbled (Or Queso Fresco)
- Fresh Cilantro
- Green Onions
- Crushed Tortilla Chips
Instructions
Preparation Steps
- In a large skillet, add the olive oil, onions, jalapeños, red bell peppers, green onions and garlic. Sauté over medium heat for about 5 minutes or until translucent.
- Add the spices (cumin, chili powder, black pepper, and Mexican oregano) and mix together until well combined. Cook for an additional 3 minutes.
- Transfer the sautéed vegetables to a large stock pot. Add in the beans, lime juice and broth. Bring the soup to a low simmer. Cover and continue to simmer until the soup has thickened slightly, about 40-45 minutes.
- Using an immersion blender (or carefully transfer soup to a blender), blend about half of the soup until smooth or the desired consistency is achieved.
- Serve hot with toppings as desired!
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.