Spicy Black Bean Soup Recipe

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Spicy Black Bean Soup Recipe :-Presenting my go-to soup made with black beans! In addition to being simple to put together, it makes use of black beans that have been canned. Nevertheless, the carrots, celery, and garlic each contribute a flavor that is incredibly fresh to the soup.

The addition of cumin and a modest amount of sherry vinegar (or lime juice) gives it a Cuban flavor that elevates it to an entirely new level. This black bean soup has a light and creamy texture, yet it is loaded with flavor.

Spicy Black Bean Soup Recipe


best black bean soup recipe



  • 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 (15 ounces each) black beans, rinsed and drained
  • 4 cups (32 ounces) low-sodium vegetable broth
  • ¼ cup chopped fresh cilantro (optional)
  • 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…



In a large Dutch oven or soup pot, the olive oil should be cooked over medium heat until it achieves a transparent stage. This should take around ten minutes. In addition to the carrots, celery, and onions that are included in the meal, a small amount of salt should also be used.

The veggies should be cooked for around ten to fifteen minutes, with periodic turning, until they reach the desired level of tenderness.

After stirring in the garlic, cumin, and red pepper flakes, continue to heat the mixture for around thirty seconds, or to the point where the aroma is released. Pour the beans and stock into the pot, then bring the mixture to a boil over medium-high heat. Continue to stir the mixture occasionally.


The beans should be cooked for approximately half an hour, during which time the broth should be tasty and the beans should be exceedingly mushy.

The cooking period should be approximately half an hour. If it is necessary, lower the heat so that the simmer remains at a moderate level.


The soup should be transferred to a stand blender when you have around four cups of it, the cover should be securely attached, and the soup should be blended until it is perfectly smooth. It is important to keep in mind that you should never load your blender past the maximum fill line, and you should approach the steam that comes out of the top of the blender with caution because it is quite hot.


An additional option is to take a little portion of the soup and purée it using an immersion blender.

The soup that has been pureed should be returned to the saucepan, and then the cilantro, vinegar or lime juice, salt, and pepper should be added to taste. Stir the mixture to integrate all of the ingredients. Provide it.


How to Make The Best Black Bean Soup :

A few notes and tips before you get started: 


You don’t need a long list of ingredients for complex flavor. Onion, carrots, and celery are examples of fundamental, fresh aromatics that make a significant difference. Just cook them until they reach the desired level of tenderness.


Briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. The next step is to incorporate the remaining components and maintain a low boil until the beans are soft and the flavors have merged together.


To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy. It should then be stirred back into the pot. Oh, yes! There is no need to add cream because you now have black bean soup that has beans that are soft and a consistency that is slightly creamy.


Black Bean Soup Storage Tips :

It is important to note that this recipe resulted in a substantial amount of soup. This dish is ideal for workday lunches because it can be stored for up to four to five days after it has been prepared.


This soup can also be frozen for later use. When I freeze my soup, I usually use mason jars that are the size of a pint. I make sure to leave some space at the top of the jars for expansion, and I wait to screw on the lids until the soup has completely frozen. After that, I just defrost it at a later time.



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