Spicy Black Bean Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions
chopped
- 3 celery ribs
finely chopped
- 1 large carrot
peeled and sliced into thin rounds
- 6 garlic cloves
pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes
use ¼ teaspoon if you’re sensitive to spice
- 4 cans black beans
rinsed and drained, 15 ounces each
- 4 cups low-sodium vegetable broth
32 ounces
- ¼ cup chopped fresh cilantro
optional
- to taste, or 2 tablespoons fresh lime juice1 to 2 teaspoons sherry vinegar
- to tasteSea salt and freshly ground black pepper
- Optional garnishes: diced avocado
extra cilantro, thinly sliced radishes, tortilla chips…
Directions
- 1
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- 2
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- 3
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
- 4
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Spicy Black Bean Soup
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About this Recipe
Craving a bowl of warm, healthy comfort with a kick? This Spicy Black Bean Soup delivers incredible depth of flavor and satisfying heartiness, all starting with convenient canned beans. It's a surprisingly simple way to bring vibrant, home-cooked taste to your table.
What sets this black bean soup apart is its clever blend of readily available ingredients and robust Cuban-inspired spices. By building a foundational flavor base with aromatic yellow onions, celery, carrots, and plenty of fresh garlic, then layering in ground cumin and red pepper flakes, you create a complex, delicious soup that belies its simple preparation. It's naturally vegan, vegetarian, and gluten-free, making it a crowd-pleaser for many dietary needs.
Prepare yourself for a richly flavored, deeply satisfying soup that's both comforting and enlivening. Each spoonful offers a smooth, creamy texture from the pureed beans, punctuated by the soft chunks of vegetables and a warm, earthy spice blend. You'll experience the distinctive aroma of toasted cumin paired with a subtle, adjustable heat from the red pepper flakes. It’s a hearty, healthy meal that feels indulgent without the effort, offering a wonderful balance of savory and zesty notes, especially with a finishing touch of sherry vinegar or fresh lime juice.
Customization & Variations
You have full control over the spice level in this soup; simply adjust the red pepper flakes to suit your palate, using less if you prefer a milder warmth. If sherry vinegar isn't on hand, fresh lime juice makes an excellent substitute, adding a bright, acidic counterpoint that lifts all the flavors. Don't forget the garnishes:
- Diced avocado brings a creamy contrast
- Extra fresh cilantro adds herbaceousness
- Thinly sliced radishes or crunchy tortilla chips offer delightful texture
This Spicy Black Bean Soup is perfect for a comforting weeknight dinner, a robust lunch, or even as a flavorful starter for a larger meal. Its substantial yield makes it excellent for meal prepping or feeding a crowd, providing a wholesome and delicious option that pairs wonderfully with a simple green salad or warm crusty bread.