With Fall and cooler weather starting, here is a recipe for Spicy Black Bean Soup. It is comforting and tastes so darn good. It only takes a few simple ingredients to make. This hearty soup is full of protein and fiber to keep your tummy satisfied for a long time.
Black Bean Soup
I’ve been making black bean soup quite a few times in the past month. It is low in calories and if you are trying to keep your calories lower, this soup is perfect.
This bean soup recipe only takes about 30 minutes to make, so it is an easy lunch or dinner menu item.
Ingredients Needed For The Soup
Canned Black Beans Canned beans are so convenient. Just open the can, pour the beans into a wire strainer, and give them a quick rinse. Then they are ready to be used.
You could start this soup using dried beans if you would prefer. Use fresh-bought beans and simmer them in salted water until they are tender.
Vegetable Broth I used Better Than Bouillon seasoned vegetable base for the broth. This keeps the recipe vegan.
I have also made this with chicken stock and the taste difference is negligible. Use whichever you would like.
Tomato Paste The tomato paste imparts a bit of flavor to compliment the other spices.
Yellow Onion Use a medium-sized onion and give it a fast, coarse chop. You should have a little over a cup of chopped onion.
Mexican Seasoning I used a blended seasoning by Andrew Zimmern produced by Badia Spices. It is a combination of chili powder, cumin, onion, and garlic. It has a nice bit of heat but is not overpowering. You could also use your favorite Mexican blend of seasoning.
Here is my Restaurant-Style Taco Meat Recipe with a blend of spicy seasonings for tacos which would work for this recipe too.
The only other ingredients needed are a tablespoon of canola oil and 2 or 3 teaspoons of lemon or lime juice.
Simple Steps In Making The Bean Soup
Start with a large saucepan on medium-low heat. Add the canola oil and the chopped onion and slowly cook the onion to soften. About 5 minutes should do it.
Then add the vegetable broth, the rinsed beans, 3 ounces of tomato paste, and the Mexican seasoning.
Turn the heat up on your burner and stir the soup to dissolve the tomato paste.
Bring the soup to a boil, then lower the heat to simmer.
By now your kitchen should start to smell extremely flavorful!
Let the soup simmer for about 5 minutes then turn off the heat.
If you have an immersion blender, use it to break up some of the beans to thicken the soup. Just a few seconds is all it will take.
If you don’t have an immersion blender you can thicken the soup with some cornstarch.
Use a 1 cup measure and add 1/2 cup of cold water and stir in 1 1/2 tablespoons of cornstarch and stir this to dissolve. Keep the heat on in this case and add the cornstarch slurry to the pot and bring the soup back to a boil.
The cornstarch will tighten up the watery broth and give you a more creamy consistency.
Taste the soup and add more seasonings if desired. This spicy black bean soup should have some heat to it.
Fresh Vegetables That Can Be Added To The Soup
If you would like a bit more complexity in your soup, additional vegetables can be added. Just cut them up and soften them like you do the onions.
They could also be softened by simmering them in the vegetable broth for 10 or 15 minutes before the canned beans are added to the soup.
Good choices would be:
Bell Peppers Any color, red, yellow, orange, or green. Give them a course chop.
Celery Ribs Cut them into fine slivers for a flavor that really compliments the black beans.
Carrots I like to wash them well and chop them into coins without peeling the skin off. They will have more flavor this way.
Additional Garnishes For The Soup
Spicy black bean soup is not complete without a few additions.
I really like some chopped cilantro in the soup.
Some chopped avocado is also a nice flavor complement.
A dollop of sour cream is a natural with the spicy flavor of the soup.
Crispy tortilla chips taste great with the frijoles negros, (Spanish for black beans).
What To Do With Leftovers
Any leftover soup should be stored in an airtight container in your refrigerator for up to 5 days.
Or, freeze leftovers in a sealed container or a freezer bag for up to 3 months. Make sure that you identify and date the container.
Keep this spicy black bean soup recipe in mind for a quick tasty, nutritious meal that is perfect for Fall weather.
Here Are Some More Delicious Soup Ideas To Try:
- Beef Barley Vegetable Soup
- Beer Cheese Soup Recipe
- Vegetarian Broccoli Cheddar Cheese Soup
- Instant Pot Vegetable and Wild Rice Soup
Spicy Black Bean Soup
- 3 cans 15 oz. black beans, drained and rinsed
- 3 cups vegetable broth
- 1 medium yellow onion, coarse chopped
- 3 oz. tomato paste
- 1 1/2 tbsp. Mexican seasoning
- 1 tbsp. canola oil
- 1 1/2 tbsp cornstarch, (optional for thickening)
- 2 or 3 tsp. lime or lemon juice
- fresh cilantro
- sour cream
- tortilla chips
- Use a large saucepan, (3 quarts) and add the oil and chopped onion and turn on the heat to medium-low and saute the onions to soften, 5 minutes.
- Then add the vegetable broth, rinsed black beans, tomato paste, and Mexican spice. Turn the heat up to medium-high and bring to a boil while stirring to dissolve the tomato paste. Reduce the heat to a simmer and cook for 5 minutes.
- Turn off the heat and use an immersion blender to slightly thicken the soup. This should only take a few seconds. Then stir in the lime or lemon juice. Taste the soup and add more seasoning if desired. Serve hot with desired garnishes.
- To thicken the soup without an immersion blender, mix 1 1/2 tablespoons of cornstarch with 1/2 cup of cold water. Dissolve the cornstarch in the water, then mix the slurry into the soup and bring to a slow boil. This will tighten up the liquid and make a creamy consistency.
- If desired, you can add additional vegetables to the soup like carrots, celery, or bell peppers. Soften the veggies as described in the narrative above.
- You can substitute chicken broth for vegetable broth.
- Store leftover soup in an airtight container in your refrigerator for up to 5 days. Or, freeze leftovers in an airtight container for up to 3 months. Be sure to date the container so you know the expiration date.
- Also, try this recipe using great northern beans or cannellini beans. Same great flavor using any kind of legume.