Spicy Black Bean Soup

A robust and hearty spicy black bean soup perfect for those who love bold flavors. Packed with protein and fiber, this soup offers a satisfying meal that warms you from inside out.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and chopped

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

4 cups vegetable broth

3 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 tbsp lime juice

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2. Stir in minced garlic and chopped jalapeño, cooking for another 2 minutes until fragrant.

3. Add ground cumin, smoked paprika, and cayenne pepper. Stir for 1 minute to release the spices’ aromas.

4. Pour in the vegetable broth, black beans, and diced tomatoes. Bring the mixture to a boil.

5. Reduce the heat and let the soup simmer for 30 minutes, allowing flavors to meld.

6. Remove from heat and stir in lime juice, then season with salt and pepper to taste.

7. Use an immersion blender to partially blend the soup to your desired consistency.

8. Serve hot, garnished with fresh cilantro.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat gently on the stove over medium heat until warmed through, or microwave on high for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.