Name: Spicy Black Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil.; 1 yellow onion, chopped.; 1 bell pepper, chopped.; 2 jalapeno peppers, chopped.; 1 celery rib, chopped.; 1 medium carrot, peeled and chopped.; 4 garlic cloves, chopped.; 1 tablespoon chili powder.; 1 teaspoon cayenne.; 1 teaspoon paprika.; 1 teaspoon oregano.; 1/2 teaspoon cumin.; 1/2 teaspoon spicy red pepper flakes.; Salt and pepper to taste.; 2 cans (15 ounces each) black beans, drained and rinsed.; 2 cups chicken broth or vegetable broth.; Juice from 1 small lime.

A bowl of black bean soup garnished with sliced jalapeños, diced red peppers, cilantro, and crumbled cheese, alongside lime wedges. | tastygusto.com

Every time I make this soup my kitchen fills with the most amazing aromas. The tender black beans simmer away with warming spices creating pure comfort in a bowl. It's become our favorite weeknight dinner since it comes together so easily and lets me spend less time cooking and more time with my family.

Why This Recipe Never Fails

I love how quickly this soup comes together on busy evenings. The beans make it so filling and satisfying. Sometimes I blend it smooth other times we enjoy it chunky. My kids even ask for seconds which makes this mom very happy. The leftovers taste even better the next day.

What's In My Soup Pot

Olive Oil: 2 tbsp for sautéing vegetables. Use a high-quality extra virgin olive oil for a richer flavor.
Vegetables: 1 medium onion, 2 carrots, 1 bell pepper, 1-2 jalapeños, and 2 celery stalks, all finely diced for even cooking.
Garlic: 4 cloves, minced for a robust, savory base.
Seasonings: 2 tsp chili powder, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp oregano for a warm, spicy kick.
Black Beans: 3 cans (15 oz each), rinsed and drained. Look for no-salt-added options to control sodium levels.
Chicken or Vegetable Broth: 4 cups, warmed for easier blending with spices.
Lime Juice: 2 tbsp fresh lime juice to brighten the flavors at the end.
Optional Garnishes: Fresh cilantro, crumbly cheese, sliced peppers, or tortilla chips for added texture and flavor.

Let's Cook Together

Sauté the Vegetables: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, bell pepper, jalapeño, and celery. Cook for 10 minutes, stirring occasionally, until softened.
Add Garlic and Spices: Stir in 4 minced garlic cloves, 2 tsp chili powder, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp oregano. Cook for 30 seconds until fragrant.
Simmer the Soup: Add 3 cans of black beans and 4 cups of broth. Bring to a boil, reduce heat, and simmer uncovered for 20-30 minutes, stirring occasionally.
Adjust Texture: For creamier soup, blend half with an immersion blender or food processor. Combine with the remaining soup and adjust seasoning as needed.
Finish and Serve: Stir in 2 tbsp lime juice. Ladle into bowls, garnish as desired, and enjoy.

Spice It Your Way

You can make this soup as mild or spicy as you like. Skip the jalapeños for a gentler version or add extra hot sauce for more kick. We love it with smoky paprika or my special taco seasoning blend.

Smooth or Chunky

Some nights we enjoy it chunky straight from the pot. Other times I blend half for a creamy version. A swirl of sour cream on top makes it extra special. The immersion blender is your friend here just blend until it's exactly how you like it.

Save It For Later

This soup keeps wonderfully in the fridge for about 5 days. I often freeze portions for busy nights it's like having a homemade meal waiting. Just warm it slowly on the stove adding a splash of broth if needed.

A bowl of black bean soup topped with green jalapeño slices, diced tomatoes, fresh cilantro, and crumbled cheese, set against a textured background. | tastygusto.com

Make It A Meal

We love adding leftover chicken or pork to make it even heartier. My kids' favorite part is picking their toppings crushed tortilla strips, avocado slices, or melty cheese. Everyone gets to create their perfect bowl.

Using Dried Beans

When I have time I start with dried beans soaked overnight. Pop in a bay leaf while they cook for extra flavor. It takes longer but the texture is amazing and the flavor gets even deeper.

Quick Instant Pot Version

On super busy days I make this in my Instant Pot. Sauté the vegetables right in the pot then add everything else. Six minutes under pressure and dinner is ready. The flavors come together beautifully.

Slow Cooker Magic

Love coming home to dinner ready? Throw everything in your slow cooker in the morning. Let it simmer all day on low for 4-5 hours or high for 2-3 hours. The house smells incredible when you walk in.

Perfect for Busy Weeks

I often make a big batch on Sunday for easy meals all week. Pack it in containers with some crusty bread or a side salad. The flavors get better each day making lunch something to look forward to.

A vibrant bowl of black bean soup topped with chopped vegetables, herbs, and a slice of red pepper, with a lime in the background. | tastygusto.com

Frequently Asked Questions

→ How spicy is this black bean soup?: The soup has medium heat from jalapeños and spices. You can make it milder by skipping the jalapeños, or spicier by adding hotter peppers.
→ Can I make this soup ahead of time?: Yes, this soup keeps well in the fridge for several days. The flavors often get even better the next day.
→ What can I use to garnish the soup?: Try sliced peppers, chili flakes, fresh parsley, or crumbled white cheese. You can also add lime wedges or avocado.
→ How do I make the soup creamier?: Blend half the soup in a food processor or with an immersion blender, then mix it back in. This creates a creamy texture while keeping some whole beans.
→ Can I use dried beans instead of canned?: Yes, but cook the dried beans first until tender. You'll need about 3 cups of cooked black beans to replace the two cans.

Spicy Black Bean Soup