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Creamy Spicy Black Bean Soup Recipe

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4 from 67 reviews

This hearty Black Bean Soup is a flavorful, comforting dish made with black beans, fresh vegetables, spices, and a touch of lime. Perfect for a nutritious lunch or dinner, it combines the creaminess of mashed beans with the vibrant flavors of cumin, coriander, and hot sauce, finished with a dollop of reduced-fat sour cream and chopped green onions for garnish.

Ingredients

Beans and Broth

  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained

Vegetables and Aromatics

  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced

Spices and Seasonings

  • 2 tablespoons olive oil
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon lime juice

Garnish

  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions

Instructions

  1. Mash some beans: In a small bowl, mash one can of black beans using a fork or potato masher until mostly smooth. Set the mashed beans aside for later use.
  2. Cook the vegetables: In a large saucepan over medium heat, heat the olive oil. Add the chopped celery, onion, red pepper, and jalapeno pepper. Sauté until the vegetables are tender and fragrant, about 5-7 minutes. Add the minced garlic and cook for an additional minute. For safety, wear disposable gloves when handling hot peppers to prevent skin irritation.
  3. Add the black beans and broth: Stir in the remaining whole black beans, mashed beans, chicken or vegetable broth, diced tomatoes with their juices, ground cumin, ground coriander, hot sauce, black pepper, and bay leaf. Bring the mixture to a boil over medium-high heat.
  4. Simmer the soup: Once boiling, reduce the heat to low. Cover the saucepan with a lid and let the soup simmer gently for 15 minutes to allow the flavors to meld together.
  5. Finish the soup: Remove and discard the bay leaf. Stir in the lime juice to brighten the flavors. Ladle the soup into bowls and garnish each serving with 1 tablespoon of reduced-fat sour cream and 1-1/2 teaspoons of chopped green onions. Serve warm.

Notes

  • Wearing disposable gloves when cutting jalapeno peppers helps prevent skin irritation from the oils.
  • You can substitute vegetable broth for a vegetarian option or chicken broth for added depth of flavor.
  • For a smoother texture, blend a portion of the soup before serving.
  • The soup reheats well and can be stored in the refrigerator for up to 3 days.
  • Adjust the amount of hot sauce and jalapeno peppers based on your preferred spice level.

Find it online: https://justsosavory.com/creamy-spicy-black-bean-soup-recipe/