This black bean soup is a hearty, comforting bowl built around fiber-rich black beans simmered with aromatic vegetables and spices for deep flavor and satisfying texture. The combination of sautéed onion, bell pepper, and garlic forms a savory base, while spices like cumin and chili flakes add warmth and complexity. A chipotle pepper in adobo sauce gives the soup a gentle smoky heat that pairs beautifully with the earthy beans.
Made mostly with pantry essentials and canned beans, this soup is convenient to prepare yet rich in protein and fiber, making it a great meal for lunch, dinner, or meal prep. Partially blending some of the soup creates a creamy texture without dairy, while leaving plenty of whole beans for bite-sized satisfaction.
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 60 ounces black beans (about four 15-oz cans, with liquid)
- 2 cups vegetable broth
- 1 large onion, diced
- 1 bell pepper, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 chipotle pepper in adobo sauce + 1 tablespoon adobo juice
- 2 tablespoons olive oil
- 1/2 tablespoon ground cumin
- 1/2 teaspoon red chili flakes
- 2 bay leaves
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Dice the onion and bell pepper; mince the garlic and jalapeño.
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the onion and bell pepper and sauté 2–3 minutes until softened.
- Stir in the jalapeño, garlic, cumin, red chili flakes, and black pepper; cook for about 1 minute until fragrant.
- Add the chipotle pepper and its adobo juice; stir to combine.
- Pour in a little vegetable broth to deglaze the pot, scraping up any browned bits.
- Add the remaining broth, black beans with their liquid, and bay leaves; stir and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes.
- Remove the bay leaves.
- Use an immersion blender or a regular blender to puree about 2 cups of the soup, then return it to the pot for a thicker, creamier texture.
- Taste and adjust salt or spices as needed.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Cuisine: American / Comfort
- Course: Soup
How to Store
- Cool completely before transferring to airtight containers.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat gently on the stovetop, adding broth if needed.
What Not to Do
- Do not skip blending part of the soup — it adds pleasant creaminess without dairy.
- Do not overcook the vegetables; they should be softened but still vibrant.
- Do not overlook seasoning adjustments; taste and tweak salt and spices after simmering.
- Do not leave the bay leaves in when serving; they are not edible.
Tips & Variations
- Add corn or diced tomatoes for extra color and flavor.
- Stir in a squeeze of lime juice before serving for brightness.
- Top with avocado, cilantro, or a dollop of sour cream or yogurt.
- Add cooked rice, quinoa, or tortillas for heartier bowls.
- Use smoked paprika instead of chili flakes for a smoky depth.
Approximate Nutrition (per serving)
- Calories: ~440 kcal
- Protein: ~26 g
- Total Fat: ~7 g
- Saturated Fat: ~1 g
- Carbohydrates: ~73 g
- Fiber: ~26 g
- Sugar: ~3 g
- Sodium: ~520 mg
Ingredients
Method
- Dice the onion and bell pepper; mince the garlic and jalapeño.
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the onion and bell pepper and sauté 2–3 minutes until softened.
- Stir in the jalapeño, garlic, cumin, red chili flakes, and black pepper; cook for about 1 minute until fragrant.
- Add the chipotle pepper and its adobo juice; stir to combine.
- Pour in a little vegetable broth to deglaze the pot, scraping up any browned bits.
- Add the remaining broth, black beans with their liquid, and bay leaves; stir and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes.
- Remove the bay leaves.
- Use an immersion blender or a regular blender to puree about 2 cups of the soup, then return it to the pot for a thicker, creamier texture.
- Taste and adjust salt or spices as needed.
Notes
- Protein: ~26 g
- Total Fat: ~7 g
- Saturated Fat: ~1 g
- Carbohydrates: ~73 g
- Fiber: ~26 g
- Sugar: ~3 g
- Sodium: ~520 mg
Healthy Conclusion
This spicy black bean soup delivers a nutritious blend of plant-based protein and fiber with vibrant flavor from smoked chipotle, cumin, and fresh vegetables. It’s quick to prepare, freezer-friendly, and versatile for weeknight dinners or meal prep. With optional toppings and add-ins, it’s easy to tailor this hearty soup to your tastes.
FAQs
Can I make this soup milder?
Yes — omit the jalapeño and reduce chipotle pepper for less heat.
Is this recipe vegetarian or vegan?
Yes, it’s naturally vegetarian and vegan when using vegetable broth.
Can I use dried beans instead of canned?
Yes — soak and cook dried beans until tender before using.
How do I make the soup creamier?
Blend part of it or add a splash of coconut milk.
Can I make this in a slow cooker?
Yes — sauté vegetables first, then transfer ingredients to the slow cooker and simmer.
What goes well with this soup?
Serve with crusty bread, tortilla chips, rice, or a side salad.
