Name: Spicy Black Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 Cans Black Beans - rinsed and drained; 2 tablespoons Extra Virgin Olive Oil; 2 tablespoons Green Seasoning; 1 medium yellow Onion - diced; 3 cloves Garlic - minced; 1 medium Carrot - cut into bite sized chunks; 3 tablespoons Cilantro - chopped; 1 teaspoon Cumin; 1 teaspoon Allspice; 1/2 teaspoon Red Pepper flakes; 1 liter Vegetable Broth; 1 tablespoon Lime Juice; Salt & Black Pepper to taste

Aerial shot of Spicy Black Bean Soup with bagels on the side

Black beans are smoky, earthy, and cream, allowing them to be one of the most versatile legumes complementing many dishes. This recipe for Spicy Black Bean Soup is an excellent way to dive into the depth of flavors these little beans can provide. With a spice blend of cumin and allspice together with fresh herbs and seasonings, a little splash of lime, and a dash of red pepper, this soup will warm your body and soul. The smoky and earthy flavors converge in this creamy and sumptuous Spicy Black Bean Soup recipe.

#Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Whole30 #Comfort Food #Family Dinners #Side Dishes #Soups #Vegetables #One Pot

Blender

Glass Measuring Cups

Immersion Hand Blender

Medium Heavy Bottom Pot

Serving Bowl

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

4 Cans Black Beans - rinsed and drained
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Green Seasoning
1 medium yellow Onion - diced
3 cloves Garlic - minced
1 medium Carrot - cut into bite sized chunks
3 tablespoons Cilantro - chopped
1 teaspoon Cumin
1 teaspoon Allspice
1/2 teaspoon Red Pepper flakes
1 liter Vegetable Broth
1 tablespoon Lime Juice
Salt & Black Pepper to taste

Instructions

Add the oil and place it on a medium heat using a large, heavy-bottom pot.

Once the oil is hot, add the green seasoning, onion, garlic, carrot, cilantro, and sauté for 5 minutes, then stir in the cumin, allspice, red pepper flakes with the herbs.

Mix in the vegetable broth and black beans, then bring the pot to a boil. Once boiling, reduce to a low simmer, cover, and let cook for 30 minutes, or the beans are fork-tender.

Use an immersion blender or blender to purée some beans to make the soup a bit more creamy.

Stir in the lime, then season with salt and pepper to taste, remove from the heat, serve warm and enjoy.

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