Introduction
Hey there! Today, I want to share with you my favorite recipe for Spicy Black Bean Soup. This delicious and hearty soup is perfect for those chilly nights when you need something warm and comforting. I’ve been making this soup for years, and it never fails to impress my family and friends. So, grab your apron and let’s get cooking!
Why You’ll Love This
I make this soup when I want a quick and easy meal that’s packed with flavor. The combination of black beans, spices, and vegetables creates a rich and satisfying soup that will keep you coming back for more. Plus, it’s a great way to sneak in some extra veggies into your diet!
Ingredients
Here’s what you’ll need for this Spicy Black Bean Soup:
– 2 cans of black beans, drained and rinsed
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 jalapeno pepper, seeded and minced
– 1 tablespoon of cumin
– 1 tablespoon of chili powder
– 1 teaspoon of smoked paprika
– 4 cups of vegetable broth
– Salt and pepper to taste
– Optional toppings: sour cream, diced avocado, chopped cilantro
Directions
1. In a large pot, heat some olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the cumin, chili powder, and smoked paprika to the pot. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and add the black beans. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
4. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans for added texture.
5. Season the soup with salt and pepper to taste. If you like it extra spicy, you can add more chili powder or jalapeno pepper.
6. Serve the Spicy Black Bean Soup hot, topped with sour cream, diced avocado, and chopped cilantro if desired.
Notes
I’ve found that using canned black beans works best for this recipe, as they are already cooked and tender. However, if you prefer to use dried black beans, make sure to soak them overnight and cook them separately before adding them to the soup.
This soup is even better the next day, as the flavors have a chance to meld together. If you have any leftovers, store them in the refrigerator and enjoy them for lunch or dinner.
Variations
If you’re not a fan of spicy food, you can omit the jalapeno pepper and reduce the amount of chili powder. The soup will still be delicious and flavorful.
For a heartier version of this soup, you can add some cooked diced chicken or ground beef. Just brown the meat before adding it to the pot and adjust the seasoning accordingly.
If you’re looking to add some extra vegetables to your diet, you can throw in some diced carrots, celery, or zucchini along with the other vegetables. It’s a great way to sneak in some nutrients!
Equipment
For this recipe, you’ll need a large pot, a cutting board, a knife, and a blender or immersion blender. If you don’t have a blender, you can use a potato masher to partially mash the beans for a chunkier texture.
Storage
This Spicy Black Bean Soup can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this soup with some warm crusty bread on the side. It’s perfect for dipping into the creamy soup. You can also serve it with a side salad for a complete meal.
Pro Tips
Don’t skip the step of pureeing part of the soup. It helps to thicken the soup and gives it a velvety texture. Trust me, it’s worth the extra effort!
If you’re not a fan of black beans, you can substitute them with kidney beans or pinto beans. The flavors will still be delicious.
Feel free to adjust the spices according to your taste. If you like it spicier, add more chili powder or jalapeno pepper. If you prefer a milder flavor, reduce the amount of spices.
FAQ
Q: Can I freeze this Spicy Black Bean Soup?
A: Absolutely! This soup freezes well. Just let it cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Q: Can I use dried black beans instead of canned?
A: Yes, you can use dried black beans, but make sure to soak them overnight and cook them separately before adding them to the soup.
Q: Can I make this soup in advance?
A: Definitely! This soup actually tastes better the next day, so you can make it in advance and reheat it when you’re ready to serve.
Now that you have the recipe for Spicy Black Bean Soup, it’s time to gather your ingredients and get cooking. I hope you enjoy this flavorful and comforting soup as much as I do. Happy cooking!
Spicy Black Bean Soup
A delicious and hearty black bean soup with a spicy kick, perfect for cozy nights. Packed with flavor from black beans, spices, and vegetables, this soup is sure to impress.
Ingredients
- 2 cans of black beans, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon of cumin
- 1 tablespoon of chili powder
- 1 teaspoon of smoked paprika
- 4 cups of vegetable broth
- Salt and pepper to taste
- Optional toppings: sour cream, diced avocado, chopped cilantro
Directions
-
In a large pot, heat some olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
-
Add the cumin, chili powder, and smoked paprika to the pot. Stir to coat the vegetables in the spices.
-
Pour in the vegetable broth and add the black beans. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
-
Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans for added texture.
-
Season the soup with salt and pepper to taste. If you like it extra spicy, you can add more chili powder or jalapeno pepper.
-
Serve the Spicy Black Bean Soup hot, topped with sour cream, diced avocado, and chopped cilantro if desired.