Spicy Black Bean Soup {Vegan}
An easy, healthy soup that's made with canned black beans, fresh vegetables and lots of herbs and spices. Flavorful, hearty and comforting, this spicy black bean soup will quickly become one of your favorites!
Servings: 6 Servings
Calories: 461kcal
Equipment
- Souper cubes optional for freezing
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 poblano or bell pepper diced
- 2 carrots diced
- 2 ribs celery diced
- 8 cloves garlic minced
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 bay leaf
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 4 15 ounce cans low sodium black beans drained and rinsed
- 4 cups 32 ounces low sodium vegetable broth
- Juice of one lime
- ½ cup chopped fresh cilantro
- Toppings of your choice
Instructions
- In a large pot or dutch oven, heat olive oil over medium heat.
- Sauté diced onions, carrots, celery and poblano or bell pepper for 6-8 minutes until soft.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Add salt, oregano, cumin, chipotle powder, cayenne and bay leaf and cook for another minute, stirring constantly.
- Add in broth and rinsed and drained beans and bring pot to a simmer.
- Reduce heat and simmer for 30 minutes.
- Use an immersion blender to puree some of the soup (or add a few cups to a regular blender) for a slightly creamy texture. Taste and season with more salt if necessary.
- Serve hot, loaded up with your favorite toppings.
Notes
- This soup has quite a bit of heat. To reduce spiciness, omit cayenne pepper.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 77g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 1001mg | Fiber: 27g | Sugar: 5g