Description
Enjoy this quick and flavorful spicy black bean soup, perfect for a weeknight meal. It’s vegan, easy to make, and packed with delicious taste.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or to taste)
- 2 (15-ounce) cans black beans, rinsed and drained
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- Salt and black pepper to taste
- Optional toppings: cilantro, avocado, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute more until fragrant.
- Add rinsed black beans, vegetable broth, and diced tomatoes to the pot.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Season with salt and black pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a smoother soup, you can blend half of the soup with an immersion blender or in a regular blender before simmering.
- Adjust the cayenne pepper to make the soup spicier or milder.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg