Spicy Black Bean Soup is really satisfying on its own, so you don’t need anything else for dinner.
Spicy Black Bean Soup is something I’d been craving for a long time and finally I made a big pot of it today. It is one of my favorites in winter. It is a super hearty soup and warms you up even with the smell coming out of the pot. Let your home be filled with this amazing smell! I’m sure even the kids can’t wait to taste it as they will be tempted already.
This is an easy spicy black bean soup that is very rich in fiber, super high in protein, full of flavor and very filling. One of the best and tastiest comforting meals! Need I say more? It is always a hit in our family, especially when it’s really cool outside. And oh yes, it is a wonderful freezer friendly meal, so don’t worry if you have any leftovers.
This is a spicy black bean soup with dried beans. It’s always better to soak dried beans overnight before you cook them, but I forgot it and had to boil it for about 2 hours until they are tender enough. Using canned black beans is much quicker and easier for sure, but I love things from scratch. And I have all that black juice in the soup.
It becomes so easy to make this spicy black bean soup if you have cooked black beans on hand, cooked beforehand or canned. Then your soup is ready in less than 30 minutes. 10 minutes of simmering after it boils is enough but I think letting it simmer for 40 minutes or so helps bring out the flavors.
A hearty black bean soup must have some veggies, right? Celery, carrot and onion combines so well with the beans and the juice is quite flavorsome as I also added some chicken broth. If you want to make it totally vegan, just use vegetable broth instead.
I can’t think of a spicy black bean soup recipe with cumin. I guess I’m a bit obsessed with this spice as I can use it on anything. Besides the flavor, it really helps prevent the stomach problems the beans might cause. Also, oregano and cayenne pepper give a perfect touch to the soup.
Serve your spicy black bean soup in bowls with some sour cream, which really balances the flavor of spices and homemade croutons go really perfect with this soup. You can even serve some more spices in a small bowl so that everyone can add extra on their soup if desired. Hubby loves spices and always asks for spices. So he added extra cumin and cayenne pepper in his bowl and then a big dollop of sour cream. You can give it a try if you like spicy and creamy soups.
Disclaimer: This post is sponsored by alli®. All thoughts and opinions are my own. Find more alli® weight loss recipes at alli.
A super satisfying soup that is packed with vitamins.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 cup onions, chopped
- 1 cup celery, fresh, diced
- 1 cup carrot, chopped
- 2 cups black beans, cooked
- 2 cups chicken broth
- 1 cup water
- 1/8 tsp cayenne pepper, ground
- ½ tsp ground cumin
- ½ tsp oregano, dried
- 6 tbsp sour cream, fat-free
- Lightly spray a large soup pan with cooking oil spray, and heat over medium high heat.
- Sauté the onion, celery and carrots until golden, about 3-4 minutes. Add the remaining ingredients, except sour cream, and bring to a boil.
- Reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
- Serve in a soup bowl with 1 tablespoon of nonfat sour cream on top of each serving.
Nutritional Facts: kcal: 135 protein: 10 Carbohydrates: 21 Sugars: 4 Fat per serving: 1 Saturates: 0 Fibre: 6 Sodium: 582 Nutrition facts are estimates only