Spicy Black Bean Vegetable Soup Recipe – Easy and Delicious
Craving something hearty yet healthy? Our Spicy Black Bean Vegetable Soup is the perfect answer. With a medley of vibrant vegetables and the robust flavors of black beans and spices, this soup promises to warm your soul and tantalize your taste buds.
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The Best Spicy Black Bean Vegetable Soup Recipe
Why settle for ordinary when you can have extraordinary? This Spicy Black Bean Vegetable Soup is not just any soup; it’s a flavor-packed adventure. Half of the black beans are pureed with tomatoes to create a rich, creamy base, while the other half are simmered with carrots, onion, and kernels of corn, making each spoonful a delightful surprise.
Notes on Ingredients
- Vegetable Oil: Provides the necessary fat to sauté the vegetables.
- Onion and Garlic: The aromatic base of the soup, offering depth and flavor.
- Carrots: Add sweetness and a touch of color.
- Chili Powder and Ground Cumin: These spices bring warmth and a touch of heat to the soup.
- Vegetable Stock: The flavorful liquid base.
- Black Beans: Both whole and pureed, these beans are the stars of the soup, providing protein and fiber.
- Whole Kernel Corn: Adds a sweet crunch to each bite.
- Ground Black Pepper: For a hint of spice.
- Stewed Tomatoes: Pureed with black beans to create a luscious, thick base.
How to Make Spicy Black Bean Vegetable Soup
- Prepare the Vegetables: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Stir occasionally, cooking for about 5 minutes or until the onion is softened.
- Add the Spices: Sprinkle in the chili powder and ground cumin, stirring for about 1 minute until fragrant.
- Combine the Ingredients: Pour in the vegetable stock, 1 can of rinsed and drained black beans, the corn, and ground black pepper. Bring the mixture to a boil.
- Create the Puree: While the soup is heating, use a food processor or blender to puree the stewed tomatoes with the remaining can of black beans.
- Simmer the Soup: Add the pureed mixture to the pot. Reduce the heat, cover, and let it simmer for 10 to 15 minutes, or until the carrots are tender.
How to Serve Spicy Black Bean Vegetable Soup
Serve this soup hot, garnished with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime for an added burst of freshness. Pair it with crusty bread or a side of tortilla chips for a complete meal.
How to Store Spicy Black Bean Vegetable Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 137.86 kcal | 7% |
| Total Fat | 2.66 g | 4% |
| Carbs | 21.57 g | 8% |
| Sugars | 3.83 g | 4% |
| Protein | 6.51 g | 13% |
| Sodium | 803.7 mg | 40% |
| Fiber | 6.38 g | 23% |
| Saturated Fat | 0.4 g | 2% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 0.87 g | – |
| Polyunsaturated Fat | 0.99 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 57.16 mg | 7% |
| Magnesium | 39.34 mg | 10% |
| Potassium | 455.1 mg | 13% |
| Iron | 2.44 mg | 17% |
| Zinc | 0.67 mg | 7% |
| Phosphorus | 109.9 mg | 16% |
| Vitamin A | 853.77 mcg | 107% |
| Vitamin C | 9.79 mg | 12% |
| Thiamin B1 | 0.17 mg | 15% |
| Riboflavin B2 | 0.16 mg | 11% |
| Niacin B3 | 1.42 mg | 9% |
| Vitamin B6 | 0.12 mg | 8% |
| Folic Acid B9 | 57.89 mcg | 29% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.38 mg | 9% |
| Vitamin K | 8.26 mcg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Spicy Black Bean Vegetable Soup
Can I use dried black beans instead of canned?
Yes, but you’ll need to cook them first. Use about 3 cups of cooked black beans in place of the canned beans.
Is this soup very spicy?
Yes, but you’ll need to cook them first. Use about 3 cups of cooked black beans in place of the canned beans.
Can I add other vegetables to this soup?
Absolutely! Bell peppers, zucchini, or spinach would make great additions.
The Best Spicy Black Bean Vegetable Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 2 carrots chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 15 ounce cans black beans, rinsed and drained
- 1 8.75 ounce can whole kernel corn
- ¼ teaspoon ground black pepper
- 1 14.5 ounce can stewed tomatoes
Instructions
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
This Spicy Black Bean Vegetable Soup is more than just a meal; it’s an experience. With its rich flavors and hearty ingredients, it’s sure to become a favorite in your household. Enjoy!
