I always keep a few cans of black beans in the pantry because they make it easy to throw together a filling meal without much planning. This Spicy Black Bean Soup is one of those recipes I come back to whenever I want something warm, hearty, and packed with flavor but don’t feel like spending hours in the kitchen.
The combination of black beans, vegetables, fire-roasted tomatoes, and smoky chipotle peppers creates a rich soup with just the right amount of heat. It’s satisfying enough for dinner, easy to make ahead, and even better the next day.
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Why You Will Love This Spicy Black Bean Soup Recipe
- Made with simple pantry ingredients.
- Ready in about 35 minutes.
- Naturally vegan and gluten-free.
- Packed with plant-based protein and fiber.
- Great for meal prep and freezing.
- Easy to adjust the spice level.
What You Will Need to make Spicy Black Bean Soup
A large soup pot or Dutch oven.
Sharp knife and cutting board.
Wooden spoon for stirring.
Measuring spoons and cups.
Ladle for serving.
Ingredients
- 3 cans (15 ounces each) black beans, drained and rinsed
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 can (28 ounces) fire-roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
Optional Toppings
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Tortilla chips
- Sliced jalapeños
- Sour cream or dairy-free sour cream
How to Make Spicy Black Bean Soup
- Heat the avocado oil in a large pot over medium heat.
- Add the onion, bell pepper, carrot, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, cumin, oregano, salt, and black pepper. Cook for another minute until fragrant.
- Add the fire-roasted tomatoes, vegetable broth, black beans, and chopped chipotle peppers.
- Stir everything together and bring the soup to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
- For a thicker soup, use a potato masher to lightly mash some of the beans directly in the pot, or blend a small portion of the soup and stir it back in.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Tips
- Start with one chipotle pepper if you prefer a milder soup.
- Mash some of the beans for a thicker texture without adding cream.
- Fresh lime juice added before serving brightens the flavor.
- Fire-roasted tomatoes add extra smoky flavor, so they are worth using if possible.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled soup in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop or in the microwave until warmed through.
Spicy Black Bean Soup
Description
This Spicy Black Bean Soup is a hearty, flavorful dinner made with black beans, vegetables, fire-roasted tomatoes, and chipotle peppers. Easy, healthy, and satisfying.
Ingredients
Instructions
-
Heat the avocado oil in a large pot over medium heat.
-
Add the onion, bell pepper, carrot, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
-
Stir in the garlic, cumin, oregano, salt, and black pepper. Cook for another minute until fragrant.
-
Add the fire-roasted tomatoes, vegetable broth, black beans, and chopped chipotle peppers.
-
Stir everything together and bring the soup to a gentle boil.
-
Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
-
For a thicker soup, use a potato masher to lightly mash some of the beans directly in the pot, or blend a small portion of the soup and stir it back in.
-
Taste and adjust seasoning if needed.
-
Serve hot with your favorite toppings.
