Spicy Black Bean Soup

This black bean soup is perfect for quick, protein and fiber-rich meals any time! Thanks to the black beans, it makes for a satisfying and healthy dish that’s also naturally gluten-free and vegan.

I love the smoky kick from the chipotle pepper, but you can easily dial up or down the heat to suit your taste! Perfect for meal prep and incredibly simple to make, it has rightfully earned its spot among my favorite comforting vegetarian dishes, like vegan chili and white bean soup. They are all perfect for busy weeknights and for feeding a crowd.

If you have a few too many cans of black beans, give these delicious recipes a try: the best black bean burger and easy Mexican black beans.

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Table of Contents

• Watch black bean soup video
• Ingredients
• How to make black bean soup
• Storage tips
• More favorite soup recipes
• Spicy Black Bean Soup Recipe

Watch black bean soup video

Ingredients

• Black beans: They provide a creamy texture and hearty, earthy flavor. Plus, they are high in fiber and protein making a filling and nutritious soup.
• Vegetable broth: I love using homemade vegetable stock(it also keeps the soup vegan), but you can use store-bought or, if preferred, chicken stock.
• Vegetables and aromatics: You will need bell pepper, onion, garlic, and chili peppers, specifically jalapeño and chipotle pepper in Adobo sauce (the kicker!). To customize the black bean soup with what you like or have to hand, you can also add corn, carrots, tomatoes, or other types of beans.
• Olive oil: To sauté the aromatics.
• Spices: I use a flavorful combination of ground cumin, red chili flakes, bay leaves, salt (to taste), and black pepper.

See the printable recipe card below for full information on ingredients and quantities.

How to make black bean soup

Start by preparing the vegetables. Dice the onion, bell paper, jalapeno pepper, and mince the garlic.

Sauté Vegetables and Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and red bell pepper and sauté for 2-3 minutes until softened. Then, add the chopped jalapeno, garlic, chili flakes, ground black pepper, and cumin. Stir to combine and sauté until fragrant (for about 1 minute).

Next, add the chipotle pepper and its juice and stir.

Simmer the Soup: Pour a bit of the broth and deglaze the pot with a spatula. Then add the rest of the broth, the back beans with their liquid, and the bay leaves. Stir and bring the black bean soup to a boil over high heat.

Then, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes. When ready to remove the soup from the heat, remove the bay leaves.

Thicken and Season the Soup: Transfer a portion of the soup to a bowl or another container (you need about 2 cups). Then, blend with an immersion blender, transfer back to the pot, and mix well. This will give the soup a creamy, thicker texture.

Alternatively, you can use the immersion blender directly in the pot, pulsing briefly a few times, or transfer a portion to a regular blender.

Garnish and Serve: Finally, taste the soup and adjust any seasoning. Depending on how salty the broth is or how I will serve the soup, I sometimes omit the salt altogether.

Serve the black bean soup garnished with your favorite toppings. You can add fresh lime juice, chopped fresh cilantro leaves, sour cream (or Mexican crema or vegan yogurt), diced avocado, diced red onion, shredded cheese, sliced jalapeno, or tortilla chips.

You can also serve it with crusty bread or tortilla chips for dipping or serve it with a side salad.

More favorite soup recipes

The Best Vegan ChiliWhite Bean SoupCopycat Olive Garden Minestrone Soup

If you try this black bean soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!