Spicy Black Bean Soup Recipe

Rich tastes combined with a pleasing heat sensation make spicy black bean soup a wonderful and filling meal. Meal planning for the next week or comfortable evening dinners are ideal for this adaptable dish.

Using a variety of vibrant veggies, aromatic spices, and nutrient-dense black beans, this soup is tasty and filling. It’s a great supply of fiber and protein derived from plants, so both meat eaters and vegetarians may benefit from it.

Changes in the kinds and quantities of chili peppers used can be made to suit your own taste in spiciness. For depth and texture, top your dish with sour cream, chopped avocado, and fresh cilantro.

Easy to make and guaranteed to become a favorite go-to dinner, this spicy black bean soup dish is suitable for both novice and experienced cooks.


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 bell pepper (red or green), diced
  • 2 cloves garlic, minced
  • 1 jalapeño or other chili pepper, minced (remove seeds for less heat)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped, for garnish
  • Sour cream, for garnish (optional)
  • Diced avocado, for garnish (optional)
  • Tortilla chips, for serving (optional)


First, in a big pot set over medium heat, warm the olive oil for the spicy black bean soup.

Add the minced garlic, bell pepper, and chopped onion; sauté until the peppers soften and the onion turns transparent.

Add the ground coriander, smoked paprika, ground cumin and minced jalapeño or other chili pepper; heat for a minute or two.

Stirring everything well, add a can of chopped tomatoes (with their liquids) and drained and rinsed black beans.

Put in the veggie broth and heat through. To permit the flavors to meld, reduce the heat and cook for 20 to 25 minutes.

puree half of the soup in a blender and return it to the saucepan for a smoother consistency, or puree the soup in part using an immersion blender. Lime juice, salt, and pepper to taste.

Present the soup in bowls with, if like, diced avocado, a dollop of sour cream, chopped fresh cilantro, and tortilla chips.

Change the quantity of chili pepper or, for extra heat, add a dash of red pepper flakes. Savor!


In summary (one hundred words), spicy black bean soup is a tasty, reassuring meal that may be altered to fit your tastes. It is simple to cook in one pot and has a substantial texture and strong flavors that go well with any meal.

This soup, which has a nice ratio of protein to fiber, is a nutritious choice for any diet. For a full and contenting supper, serve it with your preferred sides and toppings. Today, try cooking this recipe for spicy black bean soup to have a warm, tasty bowl of comfort that’s ideal for any occasion.


Q: Can I make spicy black bean soup ahead of time?

A: Yes, spicy black bean soup can be made ahead of time. It keeps well in the refrigerator for up to 4-5 days or can be frozen for up to 3 months.

Q: How can I adjust the level of spiciness in the soup?

A: You can adjust the spiciness by varying the amount of chili peppers or adding red pepper flakes. Remove the seeds from chili peppers for a milder heat level.

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