Description
A hearty and flavorful black bean soup infused with warming spices and a smoky kick. This easy-to-make spicy bean soup is perfect for a cozy dinner and combines creamy texture with whole beans for a satisfying meal. Served with fresh toppings like sour cream, cilantro, and avocado, it delivers both comfort and nutrition.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 cans black beans, drained and rinsed
- 3 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
Toppings
- Sour cream or yogurt
- Chopped cilantro
- Avocado slices
Instructions
- Heat olive oil: In a pot over medium heat, warm 1 tablespoon of olive oil to prepare for sautéing.
- Sauté onion: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.
- Add spices and garlic: Stir in the minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Cook for 1 minute to release the aromas.
- Add beans and broth: Mix in the rinsed black beans and 3 cups of vegetable broth, stirring to combine all ingredients.
- Simmer soup: Allow the soup to simmer gently for 15 minutes, letting the flavors meld together.
- Blend half the soup: Carefully blend half of the soup using a blender or immersion blender for a creamy texture while leaving the rest with whole beans for body.
- Finish and season: Stir in 1 tablespoon lime juice and season with salt and pepper to taste.
- Serve with toppings: Ladle the soup into bowls and garnish with sour cream or yogurt, chopped cilantro, and avocado slices for added freshness and creaminess.
Notes
- Add jalapeño or hot sauce to the soup for an extra spicy kick.
- Tortilla chips can be added as a crunchy topping for added texture.
- For a vegan version, substitute sour cream with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
