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Spicy Black Bean Soup

A cozy and flavorful soup that's perfect for any season, packed with black beans, spices, and fresh garnishes.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cans black beans Use canned or soaked dried beans.
  • 2 tbsp olive oil Substitute with vegetable oil if needed.
  • 1 large onion Leeks can be used as an alternative.
  • 2 medium carrots Zucchini can replace them if needed.
  • 2 stalks celery Zucchini can replace them if needed.
  • 4 cloves garlic Shallots can be used instead.
  • 2 tsp cumin Coriander can be used for a different twist.
  • 1 tsp red pepper flakes Adjust to taste or substitute with fresh jalapeños.
  • 4 cups vegetable broth Chicken broth can be used if meat is not a concern.
  • 1 cup cilantro Parsley offers a similar look with milder flavor.
  • 2 tbsp lime juice Lemon juice can brighten the taste.

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
  2. Add the onions, celery, and carrot along with a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
  3. Stir in the garlic, cumin, and red pepper flakes, cooking until fragrant, about 30 seconds.
  4. Pour in the beans and broth, then bring to a simmer over medium-high heat. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
  5. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Alternatively, use an immersion blender to blend a portion of the soup.
  6. Return the pureed soup to the pot, stir in the cilantro, lime juice, and season with salt and pepper to taste. Serve warm.

Notes

Let your soup simmer longer for richer flavors. Consider topping with avocado or sour cream for extra creaminess. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze in containers for up to 3 months.