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Spicy Vegan Black Bean Soup

Spicy vegetarian common bean Soup. Healthy, delicious, simple, full of further green goods goodness in underneath one hour. This oil-free formula is detonating with flavor and leaves many leftovers. A must-try atmospheric condition soup!

Spicy Vegan Black Bean Soup

There’s nothing higher than a warming bowl of your favorite soup on a chilly, dreary night. Not the sort of soup from a will, however the straightforward home-baked kind that’s comforting and smart for the soul, with enough leftovers for days.

The first bowl of common bean Soup I ever had was from Panera, means back in highschool throughout my senior year. however I bear in mind that? I’m unsure angular distance. I wasn’t vegetarian then however gently spattered with the eater factor on and off and conjointly the non-dairy factor here and there – even back once almond milk was extraordinary and not as thought because it is now!

It’s taken American state a moment to share this recipe… in the main as a result of, whereas common bean Soup is totally DELISH and comes with nutrition facts from the nutrition gods, it’s not as attractive or colourful as my Cleansing hospital ward Soup, (a major hit here on the blog) or as vivacious as my recipes generally.

I patterned you guys would love and appreciate this cold-weather formula anyway attributable to the style and nutrition… thus i attempted very exhausting to create it as appealing as potential, by adding colourful veggies like bell peppers and even carrots and by adding toppings. Creamy avocado? affirmative. Crushed flannel cake chips? Yup. further jalapeño for the hearth breathers? positive, why not.

Don’t add too several toppings although as a result of honestly, this formula doesn't would like any facilitate. It’s virtually good. you have got many choices conjointly, reckoning on your texture preference and the way you would like this soup to “look”.

Spicy Vegan Black Bean Soup


  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3–1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese


  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
  3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
  4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
  5. Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper. Adjust accordingly.
  6. Serve with your favorite toppings!

Recipe From : The Glowing Fridge

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