This Spicy Black Bean Soup is a robust, plant-based dish that combines the richness of black beans with the zest of spices.

Perfect for meal prep or a cozy weeknight dinner, it’s a satisfying option for vegans and meat-eaters alike.

Why You’ll Love This Recipe

Pantry-friendly ingredients – Utilizes staples like canned beans, corn, and tomatoes.

Quick and easy – Ready in about 35 minutes.

Meal prep superstar – Stores well for lunches throughout the week.

Versatile – Serve with rice, quinoa, or tortilla chips.

Customizable heat – Adjust the spiciness to your preference.

What You’ll Need (Ingredient Highlights)

Black beans – The protein-rich base of the soup.

Fire-roasted diced tomatoes – Adds depth and a smoky flavor.

Corn – Provides sweetness and texture.

Vegetable broth – Forms the flavorful liquid base.

Chiles in adobo – Infuses the soup with smoky heat.

Cumin and chili powder – Essential spices for warmth and complexity.

Garlic and onion – Foundational aromatics for savory depth.

Jalapeño – Adds a fresh, spicy kick.

Rice – Makes the soup hearty and filling.

Pro Tips Before You Start

Adjust spice levels – Start with less jalapeño and chiles in adobo, then add more to taste.

Rinse canned beans – Reduces sodium and improves flavor.

Use fresh lime juice – Brightens the overall taste.

Garnish creatively – Top with avocado, cilantro, or vegan sour cream for added richness.

Batch cook – Double the recipe and freeze portions for future meals.

How to Make Spicy Black Bean Soup

Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat.

Add diced red onion and green bell pepper with a pinch of salt and pepper.

Sauté for 4–5 minutes until softened.

Step 2: Add Heat and Flavor
Stir in minced jalapeño and garlic; cook for 1 minute.

Add chiles in adobo, cumin, chili powder, and garlic powder, stirring to combine.

Step 3: Incorporate Main Ingredients
Add drained and rinsed black beans, corn, fire-roasted diced tomatoes, vegetable juice, vegetable broth, and uncooked rice. Stir well.

Step 4: Simmer
Bring the mixture to a simmer over medium heat.

Reduce heat to low, cover, and cook for about 10 minutes, or until rice is tender.

Step 5: Final Touches
Stir in sugar (if using) and fresh lime juice. Adjust seasoning with salt and pepper to taste.

Step 6: Serve
Ladle into bowls and garnish as desired.

What to Serve With Spicy Black Bean Soup

Tortilla chips – For a crunchy contrast.

Avocado slices – Adds creaminess.

Fresh cilantro – Enhances freshness.

Lime wedges – For extra zing.

Crusty bread – Great for dipping.

Variations / Substitutions

Protein boost – Add cooked quinoa or tofu.

Grain swap – Use barley or farro instead of rice.

Spice adjustment – Use smoked paprika for a milder flavor.

Vegetable additions – Include zucchini or spinach for extra nutrients.

Creamy version – Blend a portion of the soup for a thicker texture.

Storage & Reheating Tips

Refrigerate – Store in an airtight container for up to 5 days.

Freeze – Cool completely and freeze for up to 3 months.

Reheat – Warm on the stove over medium heat, stirring occasionally.

Meal prep – Portion into individual containers for grab-and-go lunches.

FAQs

Can I make this soup in a slow cooker?
Yes, combine all ingredients except rice and cook on low for 6–8 hours.

Add rice in the last hour.

Is this soup gluten-free?
Yes, ensure all canned goods and spices are certified gluten-free.

Can I use dried beans?
Absolutely. Soak and cook them beforehand, as this recipe uses pre-cooked beans.

How can I make it less spicy?
Omit the jalapeño and reduce the amount of chiles in adobo.

What can I use instead of vegetable juice?
Tomato juice or additional vegetable broth with a tablespoon of tomato paste works well.

Final Thoughts

This Spicy Black Bean Soup is a flavorful, nourishing dish that’s easy to prepare and perfect for any day of the week.

Its rich taste and hearty ingredients make it a standout meal that you’ll return to time and again.