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 whole Red Bell Pepper, Roasted And Diced; 1 whole Onion, Chopped; 2 stalks Celery, Chopped; 2 whole Carrots, Chopped; 4 cloves Garlic, Minced; 1 whole Chipotle Pepper In Adobo Sauce, Minced (can Use Less If You Want It Less Spicy); 1 quart Stock; 3 cans Black Beans, Drained And Rinsed; 2-1/2 Tablespoons Cumin; 1 teaspoon Chili Powder; 1-1/2 teaspoon Coriander; Salt And Pepper, to taste; 1 can Diced Tomatoes; 1 bunch Cilantro, Finely Chopped (I Use A Generous Handful); 4 whole Green Onions, Sliced Thin

Servings: persons

1 whole Red Bell Pepper, Roasted And Diced
1 whole Onion, Chopped
2 stalks Celery, Chopped
2 whole Carrots, Chopped
4 cloves Garlic, Minced
1 whole Chipotle Pepper In Adobo Sauce, Minced (can Use Less If You Want It Less Spicy)
1 quart Stock
3 cans Black Beans, Drained And Rinsed
2-1/2 Tablespoons Cumin
1 teaspoon Chili Powder
1-1/2 teaspoon Coriander
Salt And Pepper, to taste
1 can Diced Tomatoes
1 bunch Cilantro, Finely Chopped (I Use A Generous Handful)
4 whole Green Onions, Sliced Thin

1
Begin by roasting the red bell pepper a few inches under the broiler or over an open flame. Roast for about 15 minutes, turning occasionally, until the pepper is blackened and blistered all over. Remove the pepper and place in a paper bag or under a clean dish towel.
2
When it has cooled, run under cool water and rub away the blackened skin. Cut pepper into a large dice. (Note: to save time, you could instead use a jarred roasted red pepper).
3
While the pepper is roasting/cooling, saute the onion, celery, carrots and garlic in a large pot until soft. Add the chipotle, stock, 2 of the cans of black beans, and the spices.
4
Bring to a simmer then puree using an immersion blender (or a food processor, working in batches). Return the puree to the pot if you use something other than an immersion blender.
5
Add the third can of beans, the diced tomatoes, and the diced roasted red pepper. Let it simmer for 15 minutes or so. Remove from heat and stir in the cilantro. Ladle into bowls and top with a handful of sliced green onions.
6
Add additional toppings such as tortilla chips, sour cream, and cheese as desired.

707

kcal

Calories

Fat

121

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 whole Red Bell Pepper, Roasted And Diced, 1 whole Onion, Chopped, 2 stalks Celery, Chopped, 2 whole Carrots, Chopped, 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