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.
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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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