Spicy Black Bean Soup
This Spicy Black Bean Soup is a hearty and flavorful dish that combines the richness of black beans with a kick of spice. Perfect as an appetizer or a main course, it’s packed with nutrients and ideal for a cozy meal.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper chopped any color
- 2 cans (15 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- to taste salt and pepper
- for garnish fresh cilantro, chopped
- for serving avocado slices
- for serving lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, and cook until translucent, about 5 minutes.
- Add the minced garlic and chopped bell pepper to the pot and cook for another 3-4 minutes, until the bell pepper softens.
- Stir in the black beans, vegetable broth, diced tomatoes, cumin, chili powder, and smoked paprika. Bring to a simmer and let cook for 20 minutes.
- After 20 minutes, use a blender or immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it or use a potato masher.
- Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side.
Notes
For an extra kick, you can add minced jalapeño or a dash of hot sauce while cooking.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to a month.
Serve with tortilla chips or crusty bread for a complete meal.