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–+ servings
Spicy Black Bean and Vegetable Soup

Spicy Black Bean and Vegetable Soup for Cozy Nights

A delicious Spicy Black Bean and Vegetable Soup that is hearty, nutritious, and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Any vegetable oil can be used if needed.
  • 1 medium Onion Red or yellow onions are great alternatives.
  • 2 medium Carrots Parsnips or sweet potatoes can be used as a substitute.
  • 2 stalks Celery Leeks work well as a substitute.
  • 3 cloves Garlic Fresh garlic is best, but dried just a pinch will do.
  • 2 tablespoons Chili Powder Adjust based on your heat preference or substitute with paprika for milder flavor.
  • 2 teaspoons Ground Cumin Ground coriander can be a substitute if needed.
  • 1 teaspoon Red Pepper Flakes Adjust to taste, or replace with dashes of hot sauce for variety.
  • 4 cups Vegetable Stock Feel free to use homemade or store-bought options.
  • 1 can Stewed Tomatoes Crushed or diced tomatoes can work as substitutions.
For the Add-ins
  • 2 cups Black Beans Use canned beans (drained) or cooked dried beans.
  • 1 cup Whole Kernel Corn Canned or frozen corn will fit perfectly.
  • 2 tablespoons Lime Juice Fresh lime is ideal, but bottled lemon juice can work in a pinch.
  • to taste Salt Essential for enhancing overall flavor.
  • to taste Pepper Essential for enhancing overall flavor.
Optional Garnishes
  • 1 medium Avocado Sour cream or yogurt can be a delicious alternative.
  • 1/4 cup Cilantro Parsley can substitute if you prefer.

Equipment

  • large Dutch oven
  • Blender

Method
 

How to Make Spicy Black Bean and Vegetable Soup
  1. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion, carrot, and celery; sprinkle with salt. Cook for 10-15 minutes until soft, stirring frequently to release the flavors.
  2. Stir in minced garlic, chili powder, cumin, and red pepper flakes; cook for 30 seconds until fragrant.
  3. Add drained black beans, stewed tomatoes, and vegetable stock; bring to a simmer, cooking at medium-high heat for about 30 minutes.
  4. Puree about half of the soup using a blender and return it to the pot. Stir in corn and lime juice, simmering for an additional 10-15 minutes.
  5. Season with salt and pepper to taste. Serve garnished with chopped avocado and cilantro, if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 180IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Adjust seasoning towards the end of cooking; everyone's palate is different.

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