Spicy Black Bean Soup

$- 2 cans black beans - 1 medium onion - 3 garlic cloves To make Spicy Black Bean Soup, you need some key ingredients. Black beans are the star here. They provide protein and make the soup hearty. You’ll also need a medium onion, which adds sweetness and depth. Garlic brings a strong aroma and flavor that blends well with the beans. - Fresh cilantro - Lime wedges Garnishes can elevate your soup. Fresh cilantro gives a burst of freshness. Lime wedges add a zesty kick. These simple touches make the dish pop and can enhance the overall taste. - Olive oil - Vegetable broth Don’t forget the pantry staples! Olive oil is perfect for sautéing. It adds richness to the soup. Vegetable broth serves as the base, bringing all the flavors together. Using good-quality broth makes a big difference in taste. For the full recipe, you can check out the detailed steps that follow! To start, heat olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about 3-4 minutes. You want it to turn soft and translucent. Next, stir in the minced garlic. Cook for 1 minute until you smell its great aroma. Then, add the diced red bell pepper and the chopped jalapeño. Sauté for another 2-3 minutes. This step brings lots of flavor to the soup. Now it’s time to add spices. Add ground cumin, smoked paprika, and chili powder to the pot. Stir well to combine and cook for 1 minute. This helps to release the spices’ lovely scents. Then, pour in the vegetable broth and the can of diced tomatoes with green chilies. Stir everything together so that the flavors mix well. Bring the soup to a gentle boil before lowering the heat to a simmer. Next, add the rinsed black beans to the pot. Season the soup with salt and pepper to taste. Allow the soup to simmer for 20-25 minutes. Stir occasionally to ensure it cooks evenly. If you want a creamier texture, you can partially mash some of the beans with a potato masher. Alternatively, blend a portion of the soup and return it to the pot. Lastly, taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and a lime wedge on the side. You can find the full recipe above. To get the perfect spice level in your soup, start with the jalapeño. You can adjust how much you use based on your taste. If you like it milder, remove the seeds and ribs. This part holds most of the heat. For extra kick, add more jalapeño or even a dash of hot sauce. You can also think about other spices. Cayenne pepper adds heat without changing the soup's texture. If you prefer smokiness, try chipotle powder. Each spice changes the flavor, so feel free to experiment! Toppings can take your spicy black bean soup to the next level. Fresh cilantro brightens the dish. Squeeze some lime juice for a zesty kick. Avocado adds creaminess and balance. You can also sprinkle cheese for richness or tortilla chips for crunch. When blending your soup, I suggest blending only part of it. This keeps some beans whole and adds texture. Use a regular blender or an immersion blender. Blend until it’s as smooth as you like. Canned black beans make this soup quick and easy. They save you time from soaking and cooking dried beans. Just rinse them well before adding to the pot. If you want to make it ahead, this soup is great for meal prep. It lasts in the fridge for about a week. You can also freeze it. Just let it cool completely before placing it in a freezer-safe container. When you’re ready to eat, thaw and reheat on the stove. For the full recipe, check out the details above. Enjoy cooking! {{image_2}} To make this soup vegetarian or vegan, add tofu or tempeh. Both options boost protein. Tofu works well when you cube it and sauté it first. Tempeh adds a nutty flavor and a bit of texture. You can toss either into the soup near the end of cooking. This keeps them tender and adds great taste. You can switch beans for variety. Try kidney beans or pinto beans if you want. Each bean adds its own flavor and texture. Also, substitute low-sodium broth for a lighter soup. This helps control salt levels while keeping the taste rich. Adding unique spices can change your soup's flavor. Try smoked chipotle for a smoky kick. A dash of cayenne can also boost heat. Experiment with toppings too! Fresh avocado, crumbled queso, or crunchy tortilla chips give extra texture and taste. You can even add a dollop of sour cream for creaminess. The options are endless! For the full recipe, check out the instructions above. To keep your spicy black bean soup fresh, store it in an airtight container. Make sure to cool the soup to room temperature first. This step helps avoid condensation inside the container. Once cooled, seal it well and place it in the fridge. It can last for about 3 to 5 days. Label the container with the date you made it. This way, you’ll know when to enjoy it before it spoils. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Next, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat, just thaw it in the fridge overnight for the best results. To reheat spicy black bean soup, pour the desired amount into a pot. Heat it over medium heat. Stir occasionally to avoid sticking. If the soup seems too thick, add a splash of vegetable broth or water. For a quick option, you can microwave it. Just transfer it to a microwave-safe bowl and cover it. Heat in 1-minute intervals, stirring in between, until hot. Enjoy your warm, comforting soup! Spicy Black Bean Soup lasts about 4 to 5 days in the fridge. To store it, let the soup cool first. Then, place it in an airtight container. This helps keep it fresh and tasty. Always check for any signs of spoilage before eating leftovers. Yes, you can use other beans! Pinto beans or kidney beans work well. They have a similar texture and taste. You can also try chickpeas for a different flavor. Just remember to adjust cooking times if needed. This soup pairs well with many sides. You can serve it with rice or cornbread. A fresh salad also adds a nice touch. For a fun twist, try tortilla chips for crunch. You can even top it with avocado for creaminess. Spicy Black Bean Soup Ingredients: - 2 cans (15 oz each) black beans, rinsed and drained - 1 medium onion, diced - 3 garlic cloves, minced - 1 red bell pepper, diced - 1 jalapeño, finely chopped (adjust for spice level) - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Lime wedges, for serving You now have everything you need to make Spicy Black Bean Soup. We covered the key ingredients and the cooking steps to create a tasty dish. You learned useful tips for spice levels and ways to enhance flavor. We also explored variations, storage, and reheating methods. Try this soup and make it your own. Enjoy experimenting with different spices or garnishes. You'll find it both fun and rewarding. Happy cooking!$

Warm up with this delicious and easy spicy black bean soup recipe! Packed with flavor from black beans, fresh veggies, and a hint of heat, it's perfect for any occasion. This hearty soup is not only comforting but also full of nutritious ingredients. Ready in just 40 minutes, it's a fantastic choice for a quick weeknight dinner. Click through to explore the full recipe and make your own bowl of goodness today!

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Ingredients

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

1 medium onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 jalapeño, finely chopped (adjust for spice level)

4 cups vegetable broth

1 can (14 oz) diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Stir in the minced garlic, diced red bell pepper, and chopped jalapeño. Sauté for another 2-3 minutes until the peppers soften.

Add the ground cumin, smoked paprika, and chili powder, stirring to combine, cooking for 1 minute until fragrant.

Pour in the vegetable broth and the canned diced tomatoes with green chilies. Stir to incorporate all ingredients.

Bring the soup to a gentle boil, then reduce to a simmer.

Add the black beans to the pot, season with salt and pepper, and let the soup simmer for 20-25 minutes, stirring occasionally.

For a creamier texture, partially mash some of the beans with a potato masher or fork, or blend a portion of the soup and return to the pot.

Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and a lime wedge on the side.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6