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Spicy Black Bean Soup_Hero

Spicy Black Bean Soup

This spicy black bean soup requires NO blender! It's easy, quick to prepare, and tastes great on a chilly winter's night.
4.04 from 59 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 336kcal

Equipment

  • Soup pot

Ingredients

  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and small-diced
  • 2 red or orange bell peppers trimmed, seeded, and small-diced
  • 1 jalapeño trimmed and diced, optional
  • 6 cloves garlic peeled and minced
  • 7 ounce can poblano peppers chopped into a paste
  • 4 cups vegetable stock
  • 15 ounce can black beans drained and rinsed
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • ½ teaspoon cayenne powder optional
  • 4 ounces greens of choice such as spinach, arugula, kale, or dandelion greens
  • Salt and pepper to taste
  • ⅓ cup coconut milk or heavy cream

For Serving:

  • 1 avocado peeled and diced
  • 1 lime juiced
  • ⅓ cup fresh cilantro roughly chopped
  • 1 small Serrano pepper trimmed and minced, optional
  • Flaky sea salt

Instructions

Cook the Onion:

  • Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until the onion softs and turns golden brown.

Cook the Peppers:

  • Add the diced bell peppers and diced jalapeño (if using) to the pot and cook for 3-5 minutes, stirring occasionally. Season lightly with salt and pepper.

Cook the Garlic:

  • Add the garlic and chopped poblano to the pot and cook for 1 minute until fragrant.

Simmer the Black Bean Soup:

  • Pour in the stock and bring to a boil. Add the black beans. Season with chili powder, cumin, smoked paprika, paprika, and cayenne powder and add a sprinkle of salt and pepper. Reduce heat and simmer for 20 minutes.

Finish the Soup:

  • Stir in the greens and coconut milk. Taste and season according to your preferences. Simmer for 5 minutes more.

Prepare the Garnish:

  • As the soup finishes simmering, combine the avocado, lime juice, cilantro, and minced pepper, if using, in a bowl. Season with flaky sea salt and toss to combine. Set aside.

To Serve:

  • Ladle the black bean soup into bowls and pile the avocado garnish on top. Enjoy!

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 15g | Fat: 17g | Sodium: 530mg | Fiber: 14g | Sugar: 5g | Vitamin C: 93mg
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