Spicy Black Bean Soup
This Spicy Black Bean Soup is bold, hearty, and full of smoky Southwestern flavor. Packed with black beans, fire-roasted tomatoes, rice, and warming spices, it’s a satisfying vegan one-pot meal perfect for cozy nights.
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 green bell pepper diced
- 1 jalapeño minced (seeds removed for less heat)
- 5 cloves garlic minced
- 1 –3 teaspoons chiles in adobo
- 2 tablespoons cumin
- ½ tablespoon chili powder
- ½ teaspoon garlic powder
- 3 15 oz. cans black beans, drained and rinsed
- 1 15 oz. can corn, drained
- 1 15 oz. can fire-roasted diced tomatoes
- 3 cups vegetable juice
- 32 oz. vegetable broth
- 1 cup uncooked rice
- 1 tablespoon sugar optional
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- 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.
- Stir in minced jalapeño and garlic; cook for 1 minute.
- Add chiles in adobo, cumin, chili powder, and garlic powder, stirring to combine.
- See full steps with tips & photos → https://p4pd.org/spicy-black-bean-soup/
Notes
- Use brown rice for more fiber, but increase cooking time by 10–15 minutes.
- For a creamier texture, blend part of the soup before adding the rice.
- Add more adobo or chili powder if you like extra heat.
- This soup freezes beautifully—store in portions for up to 3 months.