This Spicy Black Bean Soup is a hearty, satisfying bowl with just the right kick. The black beans simmer in a rich vegetable broth till they’re tender. Blend it a bit for that smooth, creamy texture, and then bring it all together with a squeeze of lime. Top it off with green onions and some crunchy tortilla chips, and you’ve got yourself a bowl of pure comfort.
My usual go-to soups that include beans are usually made with white beans – like the Bean, Bacon, and Broccoli Soup or White Bean and Ham Soup – but one of my all-time favorite soups is one made with black beans.
I always have canned black beans stored in the pantry. They are so versatile and can bring in such a unique flavor that I tend to turn to them when I want to twist up the usual flavors. Another great recipe as an example is my Smoky Baked Black Beans (recipe coming soon) or the Black Bean Sandwich Spread (also coming soon).
You can top this Spicy Black Bean Soup differently than other soups. Most soups are topped with oyster crackers, crumbled saltines, or Soup Croutons are perfect for the above-mentioned soups, but you can go so much with a black bean soup. We set out a spread similar to that of an all-you-can-eat buffet… minus the sneeze guard… some of our favorite toppings include sour cream, sliced avocado, pickled jalapenos, shredded cheese, fresh cilantro, lime wedges, or tortilla chips. As you can see in the photo below, the little bowls are spread out with different toppings.
This Spicy Black Bean Soup is nothing fancy. It goes great with a simple side salad and a sandwich. It’s not only a great way to add more beans to your weekly meals, but it tastes amazing on its own, and it is easy to put together for a weeknight meal. And like most bean meals, this soup can be prepared in advance and often tastes even better the next day as the flavors meld.
How do you make the Simple Spicy Black Bean Soup?
1. Sauté the Vegetables: In a large, heavy pot, heat the olive oil over medium heat. Add the onions and celery, seasoning them with a pinch of salt and pepper. Sauté until the vegetables are softened, stirring occasionally, about 10 minutes.
2. Add the Garlic and Spices: Stir in the garlic, ground cumin, and crushed red pepper flakes, cooking for an additional minute until fragrant.
3. Add the Liquids and Beans: Pour in the vegetable broth and add the black beans. Bring the mixture to a simmer, then reduce the heat. Make sure the liquid remains at a gentle simmer. Cook for 30 minutes uncovered, or until the beans are tender.
4. Blend the Soup: Carefully transfer about 4 cups of the soup to a blender. Secure the lid and blend until smooth, taking caution with the steam and hot contents.
5. Return the pureed soup to the pot. Stir in the lime juice, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with chopped green onions and tortilla chips. Enjoy!
How do you store leftover Black Bean Soup?
You can store the black bean soup in the refrigerator for up to 4 days. To store the soup you will want to let it cool first. Allowing the soup to reach room temperature before you pour it into a container will help prevent condensation and bacterial growth in the container. This usually only takes about 15-20 minutes. Stir occasionally to release steam faster.
Instead of using one large container, you can also divide the soup into single-serving containers if possible. This will help make it easier to reheat only the amount needed without reheating the whole batch.
Make sure you use airtight containers. Mason jars or reusable freezer-safe bags also work well. Just don’t forget to date and label the container.
PRO TIP: If the soup has thickened during storage, stir in a bit of vegetable or chicken broth to reach your desired consistency. For extra flavor, add some crushed tomatoes or tomato juice.
Can you freeze leftover Black Bean Soup?
In the freezer: For longer storage, place it in the freezer where it can stay fresh for up to 3 months.
How do you reheat the Black Bean Soup?
For the best results, place the container of the frozen soup in the fridge the night before to thaw, or use a microwave defrost setting.
For the best flavor, heat the soup over medium-low, stirring occasionally to prevent burning. Add a splash of broth or water if it’s too thick.
You can also microwave the soup in individual portions, covering it loosely, and stirring halfway through.
PRO TIP: The flavor of the soup can mellow after refrigeration or even freezing. When you want to reheat it, add a pinch of salt, a squeeze of fresh lime, or even a sprinkle of fresh herbs (like cilantro) can brighten the flavors. You can even add fresh toppings to the leftovers. Try diced avocado, chopped green onions, shredded cheese, or sour cream.
More Soup Recipes:
- Fasolada: Greek White Bean Soup
- New Orleans Yakamein
- Chicken and Sausage with Okra Gumbo
- Hot Red Pepper Soup
More Bean Recipes:
- Congri: Black Eyed Peas and Rice
- Simple Spicy White Bean Salad
- Chili Cheese Burrito inspired by Taco Bell Chilito+
Simple Spicy Black Bean Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion diced
- 2 ribs of celery diced
- 4 clove garlic minced
- 2 tsp ground cumin
- ½ tsp crushed red pepper flakes
- 2 cans black beans rinsed and drained
- 4 cups vegetable broth
- 1 tbsp lime juice
- sea salt to taste
- black pepper to taste
- green onions chopped, for garnishment
- tortilla chips for garnishment
Instructions
- In a large, heavy pot, heat the olive oil over medium heat. Add the onions and celery, seasoning them with a pinch of salt and pepper. Sauté until the vegetables are softened, stirring occasionally, about 10 minutes.
- Stir in the garlic, ground cumin, and crushed red pepper flakes, cooking for an additional minute until fragrant.
- Pour in the vegetable broth and add the black beans. Bring the mixture to a simmer, then reduce the heat. Make sure the liquid remains at a gentle simmer. Cook for 30 minutes uncovered, or until the beans are tender.
- Carefully transfer about 4 cups of the soup to a blender. Secure the lid and blend until smooth, taking caution with the steam and hot contents.
- Return the pureed soup to the pot. Stir in the lime juice, and season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped green onions and tortilla chips. Enjoy!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
David
Oh yeah this is my kinda soup. I’m pinning this to make in my Dutch oven!
Red Beans and Eric
Thank you, David!
Liga
What a great way to incorporate black beans in your daily menu! The soup was so satisfying and delicious that my kids kept asking for more 🙂