Healthy & Special Diets > Vegan Recipes > Vegan Lunches > Vegan Soup Recipes

Spicy Vegan Black Bean Soup

A hearty and flavorful vegan black bean soup with a kick of spice. Packed with protein and fiber, perfect for a satisfying lunch.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 4 cups Cooked black beans
  • 4 cups Vegetable broth
  • 1 Onion
  • 1 Red bell pepper
  • 3 cloves Garlic
  • 1 Jalapeño pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked paprika
  • 1 tablespoon Lime juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • Optional toppings
  • Avocado, cilantro, vegan sour cream

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper and sauté for about 5 minutes, or until softened. Add the minced garlic and finely chopped jalapeño (remove seeds for less heat) and sauté for another minute until fragrant.

Add Spices

Stir in the chili powder, cumin, and smoked paprika. Cook for about 30 seconds, stirring constantly, to release the flavors.

Add Beans and Broth

Pour in the cooked black beans and vegetable broth. Bring the mixture to a simmer.

Simmer the Soup

Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.

Blend the Soup (Optional)

For a creamier soup, use an immersion blender to partially blend the soup. Alternatively, you can remove about 1-2 cups of the soup and blend it in a regular blender before returning it to the pot. Be cautious when blending hot liquids – vent the blender to prevent pressure buildup.

Add Lime Juice and Season

Stir in the lime juice, salt, and pepper. Taste and adjust the seasoning as needed. Add more chili powder or jalapeño for extra heat.

Serve

Serve the spicy vegan black bean soup hot, garnished with your favorite toppings such as diced avocado, fresh cilantro, and a dollop of vegan sour cream.

Nutrition Facts Estimated per 100g of product

Calories: 80-90kcal, Protein: 5-6g, Fat: 2-3g, Carbohydrates: 12-15g (These values are estimates and can vary based on specific ingredients and quantities used).

Other Important Considerations for Nutrition

Black beans are a good source of protein and fiber. This soup is rich in vitamins and minerals. Adjust the amount of jalapeño to control the spiciness. This recipe is naturally vegan and gluten-free. For a lower-sodium version, use low-sodium vegetable broth and rinse the canned beans.

← Spicy Peanut Tofu Stir-Fry Strawberry Basil Vegan Ice Cream →

FAQ

  • Can I use dried black beans?

    Yes, you can use dried black beans. You'll need to soak them overnight and then cook them until tender before using them in the soup.
  • Can I add other vegetables?

    Yes, feel free to add other vegetables such as corn, zucchini, or carrots.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.