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Spicy Black Bean Soup
A hearty, protein-packed soup with a bold kick, finished with cooling, creamy diced avocado on top.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño or serrano pepper minced (remove seeds for less heat)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 3 cups 720ml vegetable broth
- 2 cans 15 oz / 425g each black beans, drained and rinsed
- 1 cup 240g crushed tomatoes
- Salt and pepper to taste
- Juice of 1 lime
- 1 avocado diced (for topping)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add diced onion and sauté until softened.
- Stir in garlic and jalapeño; cook 1 minute until fragrant.
- Add cumin, smoked paprika, and chili powder. Toast spices for 30 seconds.
- Pour in vegetable broth, black beans, and crushed tomatoes. Stir to combine.
- Bring to a simmer and cook for 15–20 minutes to deepen the flavor.
- Use an immersion blender to lightly blend the soup — leave some beans whole for texture.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, topped with diced avocado and fresh cilantro.
Notes
Add corn kernels for extra sweetness and texture.
For smokier flavor: add a chipotle pepper in adobo.
For thicker soup: mash some beans before simmering.
Serve with tortilla chips, warm bread, or rice.
Nutrition
Calories: 260kcalCarbohydrates: 36gProtein: 12gFat: 8gFiber: 12g
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