Spicy Black Bean Soup
Smoky, slightly spicy Black Bean Soup is easy to make, ready in under 30 minutes and SO very delicious! Black beans are simmered with spices, onion, carrot, and a chipotle pepper for a warm, comforting meal. Add your favorite toppings and you’ll have a healthy dinner option that the whole family will love!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fresh thyme minced
- 4 cans 48 ounces total black beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
Instructions
- Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until it becomes fragrant, about 1 minute.
- Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
- Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine and sauté for an additional minute.
- Add the black beans, vegetable broth, and bay leaf to the pot. Season with salt and pepper.
- Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the bay leaf and serve with your desired toppings. Store in an airtight container in the fridge for up to three days.
- (Optional) For a smoother black bean soup, use an immersion or high speed blender to puree the soup to your desired consistency.
Notes
- Chipotles in adobo add a smoky flavor and a bit of heat to the soup. They’re available on the international aisles at most grocery stores. It could also be left out for a less spicy soup
- Vegetable broth adds more flavor to the soup! Feel free to add as much or as little as you like to make the soup your desired consistency.
