This Spicy Black Bean Soup is a hearty, flavor-packed dish that’s ready in just 40 minutes. Rich, smoky black beans mingle with zesty spices, creating a bold and satisfying bowl. The creamy texture is perfectly balanced with a kick of heat, making every spoonful irresistible. It’s a comforting yet vibrant meal that’s as nourishing as it is delicious.
With a 10-minute prep and 30-minute cook time, this soup is ideal for busy weeknights or lazy weekends. Fresh cilantro and a squeeze of lime add brightness, while the warmth of cumin and chili powder lingers on your palate. It’s a simple, soul-warming dish that’s sure to become a favorite in your kitchen.
What You’ll Need for Spicy Black Bean Soup
- Extra-virgin olive oil (a splash for cooking)
- 2 small shallots, chopped
- 3 garlic cloves, roughly chopped
- ½-1 jalapeño, de-seeded and chopped (adjust for spice preference)
- 4 teaspoons chili powder
- 3 cups black beans, cooked and drained (reserve a few for garnish)
- 4 cups low-sodium vegetable stock
- Up to ½ cup water (if needed for blending consistency)
- Sea salt and fresh black pepper (to taste)
- Squeeze of lime (about 1-2 tablespoons)
- Optional spices: a few pinches of cayenne and/or smoked paprika
- Optional toppings: diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa
For the Sun Cheese (Optional):
- 1¼ cup hulled sunflower seeds, soaked for at least 4 hours
- 1 garlic clove
- 2 tablespoons umeboshi vinegar (or substitute with apple cider vinegar)
- 2 tablespoons lemon juice
- 1 cup water (more as needed for blending)
How to Make Spicy Black Bean Soup
- Heat the oil: In a medium-large pot, heat a splash of olive oil over medium heat.
- Sauté the aromatics: Add the shallots, garlic, jalapeño, and a pinch of salt. Cook until softened, about 5 minutes.
- Add the spices: Stir in the chili powder and cook for 1 minute to release its flavor.
- Combine beans and stock: Add the black beans and vegetable stock. Bring to a simmer, then reduce the heat to low and cook for 20 minutes.
- Blend the soup: Use an immersion blender or transfer to a blender. Blend until smooth, adding water or more stock if it’s too thick.
- Season and finish: Add a squeeze of lime, blend again, and taste. Adjust with more salt, pepper, or optional spices like cayenne or smoked paprika.
- Add texture (optional): Stir in a few reserved black beans for a chunkier texture.
- Serve: Ladle into bowls and top with your favorite fixings like diced red onion, avocado, or cilantro. Pair with tortillas or sun cheese on the side.
For the Sun Cheese (Optional):
- Blend ingredients: Combine soaked sunflower seeds, garlic, umeboshi vinegar, lemon juice, and water in a blender. Blend until smooth, adding more water as needed to reach your desired consistency.
- Taste and adjust: Season with salt or more lemon juice if needed.
- Serve or store: Use immediately as a topping or store in the fridge for up to 5 days.
Spice It Up: Sauce and Topping Ideas
Elevate your Spicy Black Bean Soup with a variety of toppings and sauces. Try a dollop of sun cheese for creaminess, or add a spoonful of salsa for extra zing. For a fresh crunch, sprinkle diced red onion, jalapeño slices, or cilantro on top. Don’t forget avocado for a buttery finish or a side of tortillas for dipping!
Make It Your Own: Recipe Variations
Customize this soup to suit your taste! Swap jalapeño for a milder poblano pepper or add smoked paprika for a deeper flavor. For a heartier version, toss in corn or diced sweet potatoes. If you’re feeling adventurous, blend in a handful of spinach or kale for a nutrient boost.
Quick Tips: Time-Saving Hacks
Short on time? Use canned black beans instead of cooking them from scratch—just rinse and drain. Pre-chop your shallots, garlic, and jalapeño ahead of time for faster prep. If you’re skipping the sun cheese, store-bought vegan sour cream or cashew cheese makes a great alternative.
Keep It Fresh: Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock to loosen it up. The sun cheese can be refrigerated for up to 5 days—just give it a quick stir before serving.
Blend It Right: Equipment Guidance
For a smooth soup, use an immersion blender directly in the pot or transfer it to a countertop blender in batches. If using a countertop blender, be sure to vent the lid slightly to avoid steam buildup. For a chunkier texture, blend only half the soup and leave the rest as-is.
Spicy Black Bean Soup
Ingredients
- Extra-virgin olive oil
- 2 small shallots, chopped
- 3 cloves garlic, roughly chopped
- ½-1 jalapeño, de-seeded and chopped
- 4 teaspoons chili powder
- 3 cups black beans, cooked, drained reserve a few for garnish
- 4 cups low sodium vegetable stock
- up to ½ cup water, if necessary for blending consistency
- Sea salt and fresh black pepper
- Squeeze of lime
- Optional: a few pinches of cayenne and/or smoked paprika
Serve with (all optional):
- diced red onion
- jalapeño slices
- avocado
- cilantro
- tortillas
- sun cheese
- salsa
- dried chile salsa
Sun cheese topping: (optional)
- 1¼ cup hulled sunflower seeds, soaked at least 4 hours
- 1 clove garlic
- 2 tablespoons umeboshi vinegar*
- 2 tablespoons lemon juice
- 1 cup water (more as needed)
Instructions
- Heat a splash of oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, and a few pinches of salt, and cook until softened, about 5 minutes.
- Add the chili powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.
- Blend the soup, adding water or more stock if it’s too thick. Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture.
- Serve with the suggested fixings, or whatever you like!
- For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.