Quick & Easy Spicy Black Bean Soup (Canned Beans)
An easy 30-minute Black Bean Soup made on the stovetop with canned beans and lots of fresh veggies. Two chipotle peppers and a spoonful of honey give it a sweet and smokey flavor profile that’s perfect for topping with avocado, sour cream, and fresh cilantro.
This one-pot black bean soup is cozy and humble in all of the right ways.
In all honesty, it’s not the kind of recipe you crave and spend all day dreaming about (unless you’re me). It’s the kind of soup that you forget about completely until someone reminds you it exists, and suddenly you need a bowl.
Canned black beans are sautéed with lots of cilantro, bell pepper, onion, and garlic. From there, we’re adding some chipotle peppers and a spoonful of honey for a sweet and smokey flavor profile.
Topped with some sour cream, sliced avocado, and a squeeze of fresh lime juice, it’s really quite difficult to not love. Especially when the whole thing comes together in just 30 minutes.
If you’re into the whole bean soup thing, definitely give this Bisarra a try. It’s a Moroccan fava bean soup that’s ridiculously easy to make and oh so cozy.
Ingredients
How to Make Black Bean Soup
More Tasty Toppings
If I’m being honest, my favorite part about this black bean soup is loading it with all the toppings. And the possibilities are pretty endless:
- Cheese – obviously! Grated cheddar or crumbled cotija would be great
- Fresh pico de gallo
- A drizzle of cilantro lime sauce
- Pickled red onions or jalapenos
- Hot sauce or pique
- A spoonful (or several) of rice
- Tostones or tortilla chips
More Cozy Soups
Enjoy the soup,
Quick & Easy Spicy Black Bean Soup (Canned Beans)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entree, Main Dish, Soup
- Method: Stovetop
- Cuisine: American, Latin
- Diet: Vegetarian
Description
An easy 30-minute Black Bean Soup made on the stovetop with canned beans and lots of fresh veggies. Two chipotle peppers and a spoonful of honey give it a sweet and smokey flavor profile that’s perfect for topping with avocado, sour cream, and fresh cilantro.
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup cilantro, minced
- 2 chipotle peppers in adobo, minced
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp pepper
- 3 (15oz) cans black beans, drained & rinsed
- 4 cups vegetable broth
- 1 tbsp honey
- 1 lime
- salt to taste
- optional toppings: sour cream, avocado, cilantro
Instructions
- Sauté oil & veggies in a pot: Heat oil over medium heat in a large pot. Add diced onion and bell pepper and cook for a few minutes, until fragrant. Add the garlic and cilantro and continue to sauté for another minute.
- Add chipotle peppers & spices: Add the minced chipotle peppers, paprika, cumin, and pepper, and mix everything together to toast the spices.
- Simmer broth & beans: Add the beans, broth, and honey to the pot, raising the heat and bringing everything to a boil. Lower the heat, bringing the broth to a low simmer. Simmer with the lid partially covering the pot for 20 minutes.
- Blend the soup: Blend a cup of the soup with an immersion blender or stand blender to make the soup creamier. Add a squeeze of lime juice and salt to taste before serving. Top with sour cream, avocado, and fresh cilantro.
Notes
If using dried beans: rinse 2 cups of dried black beans thoroughly, removing any rocks. Add to the pot where instructed above, but double the amount of broth (8 cups total). Cook partially covered for 2 hours, checking to stir every 30 minutes, and adding additional water if the liquid reduces below the beans.