Spicy Black Bean Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and jalapeño, cooking for another minute until fragrant.
3. 3 Add cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables.
4. 4 Pour in the black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. 5 Reduce heat, season with salt and pepper, then simmer for 20 minutes.
6. 6 Stir in lime juice and adjust seasoning if needed.
7. 7 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra spice, add more cayenne or minced jalapeño to taste.
• Blend a portion of the soup for a creamier texture if desired.
• Serve with tortilla chips or a side of cornbread for a complete meal.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm cornbread and a fresh green salad.
• Top with diced avocado and a dollop of Greek yogurt for added creaminess.

FAQ