Spicy Black Bean Soup Recipe

Name: Spicy Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans, picked over and rinsed; 2 tablespoons ground cumin; 1 1/2 tablespoons mild chili powder; 1 tablespoon ground coriander; 1/8 to 1/4 teaspoon cayenne pepper, to your taste; 2 teaspoons unsweetened cocoa powder; 1 tablespoon unbleached all purpose flour; 1/3 cup flavorless vegetable oil; 2 large onions, chopped; 1 large green bell pepper, seeded and chopped; 2 to 3 cloves garlic, to your taste, minced; 1 cup chopped canned tomatoes or tomato puree; 2 cups V-8 or other tomato juice; 1 teaspoon salt, plus more to taste; 1 cup fresh or canned chopped green chiles; 2 tablespoons tomato paste; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 1 bay leaf; 2 tablespoons firmly packed light brown sugar; Juice of 1 orange; 1 tablespoon cider vinegar; 3 tablespoons chopped fresh parsley leaves

Servings: persons

1 pound dried black beans, picked over and rinsed
2 tablespoons ground cumin
1 1/2 tablespoons mild chili powder
1 tablespoon ground coriander
1/8 to 1/4 teaspoon cayenne pepper, to your taste
2 teaspoons unsweetened cocoa powder
1 tablespoon unbleached all purpose flour
1/3 cup flavorless vegetable oil
2 large onions, chopped
1 large green bell pepper, seeded and chopped
2 to 3 cloves garlic, to your taste, minced
1 cup chopped canned tomatoes or tomato puree
2 cups V-8 or other tomato juice
1 teaspoon salt, plus more to taste
1 cup fresh or canned chopped green chiles
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 bay leaf
2 tablespoons firmly packed light brown sugar
Juice of 1 orange
1 tablespoon cider vinegar
3 tablespoons chopped fresh parsley leaves

1
Put the beans in a large pot and cover with plenty of cold water.
2
Bring to a boil, then let boil for 2 minutes, Turn off the heat, cover, and let sit for 1 hour.
3
Drain the beans and put them back in the pot with 4 quarts fresh cold water.
4
Bring to a boil, then continue to cook at a low boil, partially covered, until tender, about 1 hour; do not undercook.
5
Remove from the heat but dont drain.
6
Mix the spices, cocoa, and flour together in a small bowl and set aside.
7
Heat about half of the oil in a very large skillet over moderate heat.
8
Add the onions and bell pepper and cook, stirring, about 8 minutes.
9
Add the remaining oil to the skillet, then stir in the garlic and spice mixture.
10
Lower the heat slightly and cook for 2 minutes, stirring often.
11
Remove from the heat.
12
Ladle a cup or so of the bean water into the skillet, then scrape the contents of the skillet back into the beans.
13
Stir in the tomatoes, tomato juice, salt, chiles, tomato paste, oregano, basil, bay leaf, and brown sugar.
14
Bring the soup to a simmer, then simmer, partially covered, stirring occasionally, for 30 minutes.
15
Taste, adding more salt if needed.
16
Add the orange juice and vinegar and simmer 10 minutes more.
17
The soup should be soupy but thick.
18
Serve hot; garnished with the fresh parsley.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound dried black beans, picked over and rinsed, 2 tablespoons ground cumin, 1 1/2 tablespoons mild chili powder, 1 tablespoon ground coriander, and more.

Yes, Spicy Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions