Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 4-5 days. Simply reheat it on the stove, adding a little broth if necessary to thin it out.

Can I freeze this soup?

Absolutely! This soup freezes beautifully. After it cools completely, transfer it to a ziplock bag or an airtight container and store it in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and reheat on the stove

How can I adjust the spice level?

If you prefer a milder soup, reduce the number of jalapeños or remove the seeds and membranes before mincing them. You can also substitute with a milder pepper or use less chili powder. For extra heat, feel free to add more jalapeños or some hot sauce.

Spicy Black Bean Soup Recipe for Cozy Family Dinners

Name: Spicy Black Bean Soup: A Hearty and Comforting Recipe for the Whole Family
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 3 tablespoons olive oil; 2 large white onions, chopped; 4 large jalapeños, minced (adjust to your spice preference); 1 large red bell pepper, deseeded and diced; 1 large green onion, minced; 5 garlic cloves, minced; 3 ½ tablespoons cumin; 2 tablespoons chili powder; ½ teaspoon black pepper; 2 teaspoons Mexican oregano; 6 cans (14.5 oz) low-sodium black beans; 4 cans drained & rinsed; 2 cans with liquid; Juice of 1 lime; 6 cups vegetable or chicken broth; Optional toppings: Sour cream, Crumbled Cotija cheese or Queso Fresco, Fresh cilantro, Green onions, Crushed tortilla chips

Description

This Spicy Black Bean Soup is a hearty, flavorful, and nutritious dish that’s perfect for any occasion. Packed with bold spices, fresh vegetables, and creamy black beans, it’s vegetarian-friendly and easy to make.

Ingredients

Scale

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapeños, minced (adjust to your spice preference)
1 large red bell pepper, deseeded and diced
1 large green onion, minced
5 garlic cloves, minced
3 ½ tablespoons cumin
2 tablespoons chili powder
½ teaspoon black pepper
2 teaspoons Mexican oregano
6 cans (14.5 oz) low-sodium black beans
4 cans drained & rinsed
2 cans with liquid
Juice of 1 lime
6 cups vegetable or chicken broth
Optional toppings: Sour cream, Crumbled Cotija cheese or Queso Fresco, Fresh cilantro, Green onions, Crushed tortilla chips

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Instructions

Heat olive oil in a large skillet over medium heat. Add onions, jalapeños, red bell pepper, green onion, and garlic. Sauté for 5 minutes or until vegetables are tender and onions are translucent.
Add cumin, chili powder, black pepper, and Mexican oregano. Cook for 3 more minutes to toast the spices.
Transfer the sautéed mixture to a large stockpot. Add black beans, lime juice, and broth. Simmer for 40-45 minutes, stirring occasionally.
Use an immersion blender to blend half of the soup for a creamier texture. For chunkier soup, blend less.
Ladle soup into bowls and top with your favorite toppings such as sour cream, Cotija cheese, cilantro, and crushed tortilla chips.

Notes

You can customize this soup by adjusting the spice level, adding protein, or using different beans. It also freezes well for later meals.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg