Description

This Spicy Black Bean Soup is a hearty and flavorful dish perfect for a comforting meal. Made with a blend of aromatic spices, fresh vegetables, and black beans simmered to tender perfection, it offers a slightly smoky heat balanced by bright acidity from lime juice or sherry vinegar. This soup is easy to prepare on the stove and can be garnished with avocado, cilantro, radishes, or crunchy tortilla chips for added texture and freshness.

Ingredients

Soup Base

2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced

Spices and Beans

4 ½ teaspoons ground cumin
½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained

Liquids and Flavorings

4 cups (32 ounces) low-sodium vegetable broth
¼ cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice

Seasoning and Garnishes

Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips

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Instructions

Sauté vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the chopped onions, celery, and carrot with a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
Add spices and beans: Stir in the minced garlic, ground cumin, and red pepper flakes, cooking until fragrant, about 30 seconds. Pour in the rinsed black beans and low-sodium vegetable broth. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
Blend soup: Transfer about 4 cups of the soup to a standing blender, secure the lid tightly, and blend until smooth, taking care with hot steam. Alternatively, use an immersion blender to puree a portion of the soup directly in the pot.
Finish and season: Return the pureed soup to the pot and stir in the chopped fresh cilantro, sherry vinegar or lime juice, and salt and freshly ground black pepper to taste. Serve hot with optional garnishes such as diced avocado, extra cilantro, radishes, or tortilla chips.

Notes

If you prefer a milder soup, reduce the red pepper flakes to ¼ teaspoon.
Using an immersion blender is safer and easier when blending hot soup.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Adjust the acidity by adding more or less lime juice or sherry vinegar according to your taste.
For added protein, top with a dollop of sour cream or shredded cheese if not vegan.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican