This Spicy Black Bean Soup is a robust, plant-based dish that combines the richness of black beans with the zest of spices.
Perfect for meal prep or a cozy weeknight dinner, it’s a satisfying option for vegans and meat-eaters alike.
Why You’ll Love This Recipe
Pantry-friendly ingredients – Utilizes staples like canned beans, corn, and tomatoes.
Quick and easy – Ready in about 35 minutes.
Meal prep superstar – Stores well for lunches throughout the week.
Versatile – Serve with rice, quinoa, or tortilla chips.
Customizable heat – Adjust the spiciness to your preference.
What You’ll Need (Ingredient Highlights)
Black beans – The protein-rich base of the soup.
Fire-roasted diced tomatoes – Adds depth and a smoky flavor.
Corn – Provides sweetness and texture.
Vegetable broth – Forms the flavorful liquid base.
Chiles in adobo – Infuses the soup with smoky heat.
Cumin and chili powder – Essential spices for warmth and complexity.
Garlic and onion – Foundational aromatics for savory depth.
Jalapeño – Adds a fresh, spicy kick.
Rice – Makes the soup hearty and filling.
Pro Tips Before You Start
Adjust spice levels – Start with less jalapeño and chiles in adobo, then add more to taste.
Rinse canned beans – Reduces sodium and improves flavor.
Use fresh lime juice – Brightens the overall taste.
Garnish creatively – Top with avocado, cilantro, or vegan sour cream for added richness.
Batch cook – Double the recipe and freeze portions for future meals.
How to Make Spicy Black Bean Soup
Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat.
Add diced red onion and green bell pepper with a pinch of salt and pepper.
Sauté for 4–5 minutes until softened.
Step 2: Add Heat and Flavor
Stir in minced jalapeño and garlic; cook for 1 minute.
Add chiles in adobo, cumin, chili powder, and garlic powder, stirring to combine.
Step 3: Incorporate Main Ingredients
Add drained and rinsed black beans, corn, fire-roasted diced tomatoes, vegetable juice, vegetable broth, and uncooked rice. Stir well.
Step 4: Simmer
Bring the mixture to a simmer over medium heat.
Reduce heat to low, cover, and cook for about 10 minutes, or until rice is tender.
Step 5: Final Touches
Stir in sugar (if using) and fresh lime juice. Adjust seasoning with salt and pepper to taste.
Step 6: Serve
Ladle into bowls and garnish as desired.
What to Serve With Spicy Black Bean Soup
Tortilla chips – For a crunchy contrast.
Avocado slices – Adds creaminess.
Fresh cilantro – Enhances freshness.
Lime wedges – For extra zing.
Crusty bread – Great for dipping.
Variations / Substitutions
Protein boost – Add cooked quinoa or tofu.
Grain swap – Use barley or farro instead of rice.
Spice adjustment – Use smoked paprika for a milder flavor.
Vegetable additions – Include zucchini or spinach for extra nutrients.
Creamy version – Blend a portion of the soup for a thicker texture.
Storage & Reheating Tips
Refrigerate – Store in an airtight container for up to 5 days.
Freeze – Cool completely and freeze for up to 3 months.
Reheat – Warm on the stove over medium heat, stirring occasionally.
Meal prep – Portion into individual containers for grab-and-go lunches.
FAQs
Can I make this soup in a slow cooker?
Yes, combine all ingredients except rice and cook on low for 6–8 hours.
Add rice in the last hour.
Is this soup gluten-free?
Yes, ensure all canned goods and spices are certified gluten-free.
Can I use dried beans?
Absolutely. Soak and cook them beforehand, as this recipe uses pre-cooked beans.
How can I make it less spicy?
Omit the jalapeño and reduce the amount of chiles in adobo.
What can I use instead of vegetable juice?
Tomato juice or additional vegetable broth with a tablespoon of tomato paste works well.
Final Thoughts
This Spicy Black Bean Soup is a flavorful, nourishing dish that’s easy to prepare and perfect for any day of the week.
Its rich taste and hearty ingredients make it a standout meal that you’ll return to time and again.
