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Healthy Spicy Black Bean Soup

Jessica T. Brown
A smoky, hearty, and healthy black bean soup that’s rich in plant-based protein and fiber, easy to prepare, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mexican-Inspired
Servings 4

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Wooden Spoon
  • 1 Blender or Immersion Blender
  • 1 Chef’s Knife
  • 1 Cutting Board

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 1 medium carrot diced
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • 2 cans 15 ounces each black beans, including liquid
  • 2 chipotle peppers in adobo sauce chopped
  • 2 tablespoons adobo sauce
  • 1½ cups vegetable broth
  • 1 tablespoon fresh lime juice plus extra wedges for serving
  • Optional toppings: diced avocado chopped cilantro, sour cream or vegan sour cream, pickled onions, sliced serrano peppers, pepitas

Instructions
 

  • Sauté the Base: In a large Dutch oven, heat the olive oil over medium heat.
    Add the onion, celery, carrot, sea salt, and a few grinds of pepper.
    Cook, stirring occasionally, until the vegetables soften and become fragrant, about 10–15 minutes.
  • Add Aromatics and Spices: Stir in the garlic, cumin, coriander, and chili powder.
    Cook for about 30 seconds, letting the spices bloom and release their aroma.
  • Build the Flavor: Add the black beans with their liquid, chopped chipotle peppers, adobo sauce, and vegetable broth.
    Stir to combine and bring the mixture to a gentle simmer.
    Let it cook uncovered for 30 minutes, stirring occasionally.
  • Blend for Creaminess: Remove from heat and allow to cool slightly.
    Transfer half the soup to a blender and puree until smooth, then return it to the pot.
    Alternatively, use an immersion blender to blend directly in the pot until you achieve a half-chunky, half-smooth texture.
  • Finish and Serve: Stir in the lime juice, taste, and adjust seasoning if needed.
    Serve hot with lime wedges and desired toppings.

Notes

  • For a milder spice level, reduce to one chipotle pepper or omit the adobo sauce.
  • This soup thickens as it cools; add a splash of broth or water when reheating.
  • Stores well in the refrigerator for up to 5 days or in the freezer for 3 months.