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+ servings

Spicy Black Bean Soup

A spicy and flavorful black bean soup using canned beans and fresh vegetables.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Servings: 6 -8


  • 2 T olive oil
  • 2 medium onions chopped fine
  • 3 celery ribs chopped fine
  • 1 large carrot peeled and chopped fine
  • 6 garlic cloves minced
  • 4 1/2 t ground cumin
  • 1/2 t red pepper flakes or to taste
  • 4 15- oz cans of black beans rinsed and drained
  • 4 cups vegetable broth
  • 1/4 cup chopped fresh cilantro
  • 2 T fresh lime juice
  • Salt & pepper to taste
  • Optional Garnish: diced avocado cilantro, diced red onions, tortilla chips, etc.


  • Add olive oil in a large pot and heat over medium heat. Add the onions, celery and carrot along with a sprinkle of salt. Cook the vegetables until they are soft, about 10-15 minutes, stirring occasionally.
  • Add the garlic, cumin and red pepper flakes and cook until fragrant, around 30 seconds.
  • Add the black beans and vegetable broth and increase the heat to medium-high. Bring to a simmer. Adjust the heat to maintain a gentle simmer and avoid a rolling boil. Cook for 30 minutes.
  • Remove 4 cups of the soup and puree in a blender until smooth. (Be very careful with hot liquids in a blender. Carefully allow the steam to escape.) Add the pureed soup back to the pot of soup. Stir in the cilantro, lime juice, salt & pepper.
  • Serve with your favorite garnishes!


Recipe Source: Cookie & Kate