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spicy-black-bean-vegetable-soup-recipe

Spicy Black Bean Vegetable Soup

A hearty and spicy vegan soup packed with black beans and vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion, chopped medium
  • 2 cloves Garlic, minced
  • 1 Red bell pepper, chopped large
  • 1 Carrot, chopped large
  • 2 cans Black beans, drained and rinsed 15 oz each
  • 1 can Diced tomatoes 14.5 oz
  • 4 cups Vegetable broth
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt or to taste
  • ½ teaspoon Black pepper or to taste
  • ¼ teaspoon Cayenne pepper optional, for extra heat
  • ¼ cup Fresh cilantro, chopped for garnish

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic, red bell pepper, and carrot. Cook for another 5 minutes.
  4. Add black beans, diced tomatoes, and vegetable broth. Stir to combine.
  5. Season with cumin, chili powder, paprika, salt, black pepper, and cayenne pepper (if using).
  6. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
  7. Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
  8. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Soup, Vegan
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