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Spicy Vegan Black Bean Soup_MidPage

Vegan Spicy Black Bean Soup

This vegan spicy black bean soup is a workhorse weeknight recipe. It's affordable, easy to prepare, and loaded with flavor.
4.38 from 8 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 272kcal

Equipment

  • Large pot
  • Immersion blender, optional

Ingredients

  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and diced
  • 4 scallions trimmed and minced, a pinch reserved for garnish
  • 6 cloves garlic peeled and minced
  • 1 jalapeño trimmed and diced
  • 28 ounce can black beans drained and rinsed
  • 14.5 ounce can diced tomatoes, fire-roasted
  • 4 cups vegetable stock
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne powder more or less to taste
  • 1 teaspoon cumin
  • Salt and pepper to taste

For Serving:

  • Crunchy tortilla strips
  • Avocado
  • Lime wedges

Instructions

Cook the Aromatics:

  • Heat the oil in the large pot over medium heat. Add the yellow onion and cook, stirring regularly for 6-7 minutes until softened.
  • Add the scallions, garlic and jalapeño and cook for 1 minute more. Season with salt and pepper.

Assemble the Soup:

  • Add the black beans, tomatoes, and stock and bring to a boil. Season with salt, pepper, chili powder, paprika, cayenne powder, and cumin. Bring to a boil and then reduce heat and simmer for 20-30 minutes until thickened.

Blend the Soup:

  • Taste and season the soup to your preferences. If it seems too thick, add a bit more stock or water.
  • Using an immersion blender or traditional blender, blend the soup to a smooth purée.

To Serve:

  • Ladle the soup into bowls and serve with crunchy tortilla strips. avocado, lime juice, and a sprinkle of chili powder. Enjoy!

Nutrition

Calories: 272kcal | Carbohydrates: 43g | Protein: 18g | Fat: 5g | Sodium: 871mg | Fiber: 16g | Sugar: 2g | Vitamin C: 11mg
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