Spicy Black Bean Soup
This Spicy Black Bean Soup is a hearty, flavor-packed dish that’s ready in just 40 minutes.
With a 10-minute prep and 30-minute cook time, this soup is ideal for busy weeknights or lazy weekends.
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.
Tried this recipe?Let us know how it was!