17 Delicious Black Bean Soup Recipes Spicy

Just when you thought black bean soup couldn’t get any better, we’ve spiced things up with 17 mouthwatering recipes that’ll warm your soul and tantalize your taste buds. Whether you’re craving a quick weeknight dinner or a cozy comfort food fix, these spicy variations are sure to delight. Dive into our roundup and discover your next favorite bowl of goodness!

Spicy Black Bean Soup with Lime

Savory and vibrant, this Spicy Black Bean Soup with Lime is a testament to the power of simple ingredients coming together to create something extraordinary. Perfect for those evenings when you crave something hearty yet refreshing, it’s a dish that promises to delight with every spoonful.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (I love the sweetness it adds)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 tablespoon ground cumin (toasted for extra depth)
• 1 teaspoon smoked paprika (for that subtle smokiness)
• 1/2 teaspoon cayenne pepper (adjust based on your heat preference)
• 4 cups cooked black beans (I prefer homemade, but canned works in a pinch)
• 4 cups vegetable broth (low-sodium to control the saltiness)
• Juice of 2 limes (freshly squeezed for the brightest flavor)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh cilantro, chopped (for garnish, it adds a fresh contrast)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their essential oils, enhancing the soup’s flavor.
4. Add the black beans and vegetable broth, bringing the mixture to a boil. Tip: For a creamier texture, mash some of the beans against the side of the pot with a spoon.
5. Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld. Tip: Covering the pot partially prevents splatters while letting some steam escape.
6. Remove from heat and stir in the lime juice and salt. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh cilantro.

This soup boasts a velvety texture with a kick of heat, balanced by the zesty lime. Try serving it with a dollop of sour cream and warm cornbread for a comforting meal that sings with flavor.

Creamy Black Bean Soup with Avocado

Hearty and comforting, this creamy black bean soup is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. With the creamy texture of blended beans and the fresh, buttery finish of avocado, it’s a dish that promises warmth and satisfaction in every spoonful.

Ingredients

• 2 cups dried black beans (soaked overnight for the creamiest texture)
• 1 large onion, diced (I love the sweetness of Vidalia onions here)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups vegetable broth (homemade broth elevates the flavor)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• 1/2 tsp smoked paprika (for that hint of smokiness)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 1 ripe avocado, diced (for serving)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Drain the soaked black beans and add them to the pot along with the vegetable broth, cumin, and smoked paprika.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours, or until the beans are very tender.
6. Once the beans are tender, use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
8. Ladle the soup into bowls and top with diced avocado and chopped cilantro.

Flavorful and velvety, this soup is a celebration of textures and tastes. The creaminess of the beans pairs beautifully with the chunks of avocado, while the cilantro adds a fresh contrast. Serve it with a side of crusty bread for dipping, or over a bed of rice for a heartier meal.

Smoky Black Bean Soup with Bacon

Just as the crisp autumn air begins to whisper through the trees, a bowl of Smoky Black Bean Soup with Bacon becomes the heartwarming embrace we all crave. This dish, with its deep, smoky flavors and velvety texture, is a testament to the comfort found in simplicity and the richness of well-sourced ingredients.

Ingredients

• 6 slices of thick-cut bacon, chopped (I find the smokier the bacon, the better the soup)
• 1 large yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced (fresh is always best for that punch of flavor)
• 2 cans (15 oz each) black beans, drained and rinsed (I love the creaminess of beans when they’re given a quick rinse)
• 4 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1 tsp smoked paprika (this is where the magic happens, don’t skip it)
• 1/2 tsp cumin (for that earthy depth)
• Salt and freshly ground black pepper (to layer the flavors as you go)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• Fresh cilantro, chopped (for garnish, because freshness is key)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the extra virgin olive oil to the bacon drippings, then sauté the diced onion until translucent, about 4 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to let it brown.
4. Add the drained black beans, chicken stock, smoked paprika, and cumin to the pot. Bring to a boil, then reduce heat to simmer for 20 minutes, allowing the flavors to meld.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half. Tip: If using a regular blender, let the soup cool slightly and blend in batches.
6. Season with salt and freshly ground black pepper to taste. Remember, the bacon adds saltiness, so adjust accordingly.
7. Ladle the soup into bowls, garnish with the crispy bacon and fresh cilantro. Tip: A dollop of sour cream or a squeeze of lime adds a delightful tang.

Every spoonful of this soup offers a luxurious blend of smoky, savory, and slightly spicy notes, with the bacon adding a perfect crunch. Serve it alongside a crusty baguette or over a bed of rice for a heartier meal, and watch as it becomes an instant favorite.

Vegetarian Black Bean Soup with Sweet Potatoes

Amidst the crisp air of early fall, nothing comforts the soul quite like a bowl of hearty Vegetarian Black Bean Soup with Sweet Potatoes. This dish marries the earthy depth of black beans with the subtle sweetness of potatoes, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 3 garlic cloves, minced (fresh is best, but 1/2 teaspoon of powder can substitute)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups for that perfect bite)
• 4 cups vegetable broth (homemade lends depth, but store-bought is fine)
• 2 cans (15 oz each) black beans, rinsed and drained (for that creamy texture)
• 1 teaspoon ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 teaspoon smoked paprika (for a whisper of smoke)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes. Tip: A pinch of salt speeds up the process.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the sweet potatoes, vegetable broth, black beans, cumin, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer until the sweet potatoes are tender, about 20 minutes. Tip: Test with a fork; it should slide in easily.
6. Season with salt, starting with 1/2 teaspoon and adjusting as needed. Tip: Let it sit for 5 minutes off the heat; flavors meld beautifully.
7. Ladle into bowls and garnish with fresh cilantro.

Mellow yet vibrant, this soup boasts a velvety texture with chunks of sweet potato that melt in your mouth. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.

Black Bean Soup with Chorizo and Cilantro

Vibrant and hearty, this Black Bean Soup with Chorizo and Cilantro is a symphony of flavors that promises to warm the soul and tantalize the taste buds. Perfect for those crisp evenings when only a bowl of something deeply satisfying will do, this dish combines the smokiness of chorizo with the earthiness of black beans, all brightened by a fresh cilantro finish.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 8 ounces chorizo, sliced (I love the spicy kick it adds)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic is a game-changer)
• 2 cans (15 oz each) black beans, rinsed and drained (for that perfect texture)
• 4 cups chicken stock (homemade stock elevates the soup)
• 1 teaspoon ground cumin (toasted cumin seeds ground at home are ideal)
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chorizo slices and cook until they release their oils and start to crisp, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even crisping.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the black beans, chicken stock, and ground cumin, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors. Tip: Stir occasionally to prevent sticking.
6. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
7. Stir in the chopped cilantro and adjust the seasoning with salt as needed.

The soup boasts a velvety texture with chunks of chorizo and whole beans, offering a delightful contrast. Serve it with a dollop of sour cream and a sprinkle of cilantro for an extra layer of flavor, or pair it with crusty bread for a complete meal.

Hearty Black Bean Soup with Corn and Tomatoes

Brimming with vibrant flavors and wholesome ingredients, this Hearty Black Bean Soup with Corn and Tomatoes is a comforting bowl that promises to delight your senses and nourish your body. Perfect for those chilly evenings or when you’re craving something satisfyingly hearty, it’s a dish that effortlessly combines simplicity with depth of flavor.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic elevates the flavor)
• 1 teaspoon ground cumin (toasted and ground at home if possible)
• 1/2 teaspoon smoked paprika (adds a subtle smokiness)
• 4 cups cooked black beans (I prefer using beans cooked from dry for better texture)
• 1 cup corn kernels (fresh or frozen, but fresh adds a delightful crunch)
• 1 can (14.5 oz) diced tomatoes (fire-roasted tomatoes add an extra layer of flavor)
• 4 cups vegetable broth (homemade broth is ideal for depth)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh cilantro for garnish (adds a fresh, herby brightness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the black beans, corn, diced tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. Using an immersion blender, lightly puree the soup until slightly thickened but still chunky. (Tip: For a smoother texture, blend half the soup and return it to the pot.)
7. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
8. Ladle the soup into bowls and garnish with fresh cilantro before serving. (Tip: A squeeze of lime juice adds a nice zesty touch.)

Offering a delightful contrast of textures from the creamy beans to the crisp corn, this soup is a celebration of flavors. Serve it with a side of crusty bread or over a bed of rice for a more substantial meal.

Black Bean Soup with Chipotle and Adobo

Venturing into the heart of comfort food with a twist, this Black Bean Soup with Chipotle and Adobo marries the earthy depth of black beans with the smoky heat of chipotle peppers, creating a dish that’s both nourishing and exhilarating.

Ingredients

• 2 cups dried black beans, soaked overnight (I find the texture superior to canned)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (yellow onions work best for sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce for that smoky depth)
• 4 cups vegetable broth (homemade lends a richer flavor)
• 1 tsp ground cumin (toasted and ground yourself if possible)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh cilantro, for garnish (adds a bright, fresh contrast)
• Lime wedges, for serving (a squeeze brightens the whole dish)

Instructions

1. Drain and rinse the soaked black beans, setting them aside.
2. In a large pot, heat the olive oil over medium heat until shimmering.
3. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the minced chipotle peppers and adobo sauce, cumin, and a pinch of salt, stirring to combine.
6. Pour in the vegetable broth and add the drained black beans, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beans are tender, stirring occasionally.
8. Once the beans are tender, use an immersion blender to puree the soup to your desired consistency, leaving some beans whole for texture.
9. Season with additional salt if needed, then remove from heat.
10. Ladle the soup into bowls, garnishing with fresh cilantro and a lime wedge on the side.

Not only does this soup boast a velvety texture with pockets of whole beans, but the interplay of smoky chipotle and tangy lime also elevates it beyond the ordinary. Serve it with warm cornbread or atop a bed of cilantro-lime rice for a heartier meal.

Quick Black Bean Soup with Garlic and Onions

This Quick Black Bean Soup with Garlic and Onions is a testament to how simple ingredients can transform into a deeply flavorful and comforting dish with just a bit of love and patience.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, finely diced (I find the sweetness of yellow onions perfect here)
• 4 garlic cloves, minced (freshly minced garlic makes all the difference)
• 2 cans (15 oz each) black beans, drained and rinsed (I prefer organic for their texture)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 1 teaspoon ground cumin (toasted and ground at home if you have the time)
• 1/2 teaspoon smoked paprika (for that subtle smoky depth)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)
• Fresh cilantro for garnish (because its brightness lifts the whole dish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to let it burn.
4. Add the black beans, vegetable broth, cumin, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
5. Using an immersion blender, partially puree the soup until it reaches your desired consistency—I like it mostly smooth with some texture from the beans.
6. Season with salt, starting with 1/2 teaspoon and adjusting to taste. Simmer for another 5 minutes to let the seasoning integrate.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

You’ll love the velvety texture of this soup, punctuated by the earthy beans and the aromatic garlic and onions. Serve it with a dollop of sour cream or a side of crusty bread for a heartier meal.

Black Bean Soup with Coconut Milk and Ginger

Venturing into the realm of comforting yet exotic soups, this black bean soup with coconut milk and ginger offers a harmonious blend of creamy textures and vibrant flavors, perfect for any season.

Ingredients

• 2 cups dried black beans, soaked overnight (I find this step crucial for achieving the perfect tenderness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions work best for their sweetness)
• 3 garlic cloves, minced (freshly minced garlic elevates the flavor)
• 1 tbsp fresh ginger, grated (for that warm, spicy kick)
• 4 cups vegetable broth (homemade broth is my preference for depth of flavor)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tsp ground cumin (toasted and ground at home if possible)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (adds a fresh, herby contrast)

Instructions

1. Drain and rinse the soaked black beans, setting them aside.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
3. Add the chopped onion, sautéing until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Add the drained black beans and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until beans are tender. Tip: Stir occasionally to prevent sticking.
7. Once the beans are tender, stir in the coconut milk and ground cumin, simmering for an additional 10 minutes to meld the flavors. Tip: Adjust the soup’s thickness with a bit of water or broth if desired.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Serve hot, garnished with fresh cilantro. Tip: A squeeze of lime adds a bright acidity that complements the soup beautifully.

Offering a velvety texture with layers of flavor from the ginger and coconut milk, this soup is a delight when served with a side of crusty bread or over a bed of steamed rice for a heartier meal.

Black Bean Soup with Quinoa and Kale

Delightfully hearty and nourishing, this Black Bean Soup with Quinoa and Kale is a symphony of flavors and textures that promises to comfort and satisfy. Perfect for those brisk evenings when only a bowl of something deeply flavorful will do, it’s a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 teaspoon ground cumin (toasted for depth)
• 1/2 teaspoon smoked paprika (for a hint of smokiness)
• 4 cups cooked black beans (I prefer homemade for texture)
• 4 cups vegetable broth (low sodium to control saltiness)
• 1 cup quinoa, rinsed (rinsing removes bitterness)
• 2 cups kale, stems removed and leaves chopped (lacinato kale is my favorite)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh lime juice (a generous squeeze brightens the soup)
• Avocado and cilantro for garnish (for creaminess and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the black beans and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to a simmer and add the quinoa, cooking uncovered for 15 minutes, or until quinoa is tender.
6. Fold in the chopped kale and cook for an additional 5 minutes, until the kale is wilted but still vibrant.
7. Season with salt and a squeeze of fresh lime juice to taste.
8. Serve hot, garnished with slices of avocado and a sprinkle of cilantro.

This soup boasts a velvety texture with the quinoa adding a delightful bite, while the kale introduces a slight crispness. The smoky undertones from the paprika and cumin are beautifully balanced by the freshness of lime and cilantro. For an extra touch of luxury, drizzle with a bit of olive oil before serving.

Black Bean Soup with Pumpkin and Cumin

Warm, inviting, and brimming with autumnal flavors, this Black Bean Soup with Pumpkin and Cumin is a hearty dish that marries the earthiness of black beans with the sweet, mellow notes of pumpkin, all brought together with a hint of warm cumin.

Ingredients

• 2 cups dried black beans, soaked overnight (I find this step crucial for achieving the perfect texture)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 teaspoon ground cumin (toast the seeds and grind them yourself for an unparalleled aroma)
• 4 cups vegetable broth (low-sodium to control the saltiness)
• Salt to taste (I prefer sea salt for its clean, sharp flavor)

Instructions

1. Drain the soaked black beans and rinse them under cold water until the water runs clear.
2. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
3. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
5. Add the drained black beans, pumpkin puree, ground cumin, and vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
7. Once the beans are tender, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup.
8. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Just before serving, a drizzle of olive oil and a sprinkle of toasted cumin seeds can elevate this soup to new heights. The velvety texture and deep, complex flavors make it a standout dish, perfect for pairing with crusty bread or a crisp autumn salad.

Black Bean Soup with Mango and Jalapeno

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a bowl of Black Bean Soup with Mango and Jalapeno—a dish that marries the earthy depth of black beans with the sweet and spicy dance of mango and jalapeno.

Ingredients

• 2 cups dried black beans, soaked overnight (I find this step crucial for achieving that perfect creamy texture)
• 1 large ripe mango, diced (look for one that’s fragrant and slightly soft to the touch)
• 1 jalapeno, finely chopped (seeds removed for less heat, but keep them if you like a spicy kick)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups vegetable broth (homemade is best, but a good quality store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp ground cumin (toasted and ground yourself if you have the time)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and chopped jalapeno, cooking for another minute until fragrant.
4. Drain the soaked black beans and add them to the pot along with the vegetable broth and ground cumin.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beans are tender. (Tip: Skim off any foam that rises to the top during cooking for a clearer soup.)
6. Once the beans are tender, use an immersion blender to puree about half of the soup, leaving some beans whole for texture. (Tip: If you don’t have an immersion blender, carefully transfer half of the soup to a blender and puree, then return it to the pot.)
7. Stir in the diced mango and cook for an additional 5 minutes, just until the mango is warmed through. (Tip: Adding the mango at the end preserves its bright flavor and texture.)
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Every spoonful of this soup offers a delightful contrast between the creamy black beans and the juicy bursts of mango, with the jalapeno providing a gentle warmth. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor, or enjoy it as is for a simple yet satisfying meal.

Black Bean Soup with Red Pepper and Feta

Perfect for a cozy evening, this Black Bean Soup with Red Pepper and Feta combines the earthy depth of black beans with the sweet crispness of red pepper, all topped with the creamy tang of feta for a dish that’s as nutritious as it is comforting.

Ingredients

• 2 cups dried black beans (soaked overnight for the best texture)
• 1 large red bell pepper, diced (I love the color and sweetness it adds)
• 4 cups vegetable broth (homemade gives the richest flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if possible)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• Salt to taste (I start with 1/2 tsp and adjust)
• 1/2 cup crumbled feta cheese (for garnish, and I’m generous with it)
• Fresh cilantro, chopped (for a fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the diced red pepper and cook for another 3 minutes, until slightly softened.
5. Drain the soaked black beans and add them to the pot along with the vegetable broth.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour and 30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
7. Once the beans are tender, use an immersion blender to puree about half of the soup, leaving some beans whole for texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Serve hot, garnished with crumbled feta cheese and fresh cilantro.

Hearty and flavorful, this soup boasts a velvety texture with chunks of beans and peppers for contrast. For an extra touch, serve with a drizzle of olive oil and a side of crusty bread to soak up every last drop.

Black Bean Soup with Sausage and Spinach

Brimming with robust flavors and hearty ingredients, this black bean soup with sausage and spinach is a comforting bowl that promises to warm your soul on any chilly evening. Its rich, smoky undertones and vibrant colors make it not only a feast for the palate but also for the eyes.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 pound smoked sausage, sliced into 1/2-inch pieces (andouille adds a nice kick)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is always best)
• 2 teaspoons ground cumin (toast it lightly for extra aroma)
• 1 teaspoon smoked paprika (for that deep, smoky flavor)
• 4 cups chicken stock (homemade elevates the dish)
• 2 cans (15 oz each) black beans, rinsed and drained (I love the creamy texture they lend)
• 4 cups fresh spinach (stems removed, leaves roughly chopped)
• Salt and freshly ground black pepper (to season layers)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sausage slices and cook until browned on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in the chicken stock and bring to a simmer, scraping any browned bits from the bottom of the pot.
6. Add the black beans and return the sausage to the pot. Simmer for 15 minutes to meld the flavors.
7. Gently stir in the spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.

Kaleidoscopic in its complexity, this soup offers a delightful contrast between the creamy beans, the smoky sausage, and the fresh pop of spinach. Serve it with a dollop of sour cream or a sprinkle of sharp cheddar for an extra layer of indulgence.

Black Bean Soup with Butternut Squash and Sage

Magical in its simplicity yet profound in flavor, this black bean soup with butternut squash and sage is a testament to the beauty of combining humble ingredients with a touch of culinary finesse. Perfect for those crisp autumn evenings, it promises warmth and comfort in every spoonful.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 3 cups)
• 1 large onion, finely chopped (I love the sweetness of Vidalias here)
• 4 garlic cloves, minced (freshly minced makes all the difference)
• 1 tablespoon fresh sage, finely chopped (dried sage just doesn’t compare)
• 2 cans (15 oz each) black beans, rinsed and drained (I prefer the texture of canned for this recipe)
• 4 cups vegetable broth (homemade adds a depth of flavor)
• 1 teaspoon ground cumin (toasted and ground yourself if possible)
• Salt and freshly ground black pepper (to taste, but don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the butternut squash and onion, sautéing until the onion is translucent and the squash begins to soften, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in the garlic and sage, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it will turn bitter.
4. Add the black beans, vegetable broth, and cumin, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the squash is tender, about 20 minutes. Tip: The soup thickens as it cooks, so adjust the broth if you prefer a thinner consistency.
6. Season with salt and pepper to taste, then remove from heat.

Rich and velvety, this soup boasts a harmonious blend of earthy black beans and sweet butternut squash, elevated by the aromatic sage. Serve it with a dollop of sour cream or a sprinkle of crispy sage leaves for an extra layer of texture and flavor.

Black Bean Soup with Chicken and Lime Crema

Flavorful and comforting, this Black Bean Soup with Chicken and Lime Crema is a vibrant dish that marries the heartiness of black beans and tender chicken with the bright, tangy notes of lime crema. Perfect for any season, it’s a bowl that promises both nourishment and a burst of flavor.

Ingredients

• 1 lb boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 2 cups dried black beans, soaked overnight (trust me, the texture is worth the wait)
• 1 large onion, finely diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp ground cumin (toasted and ground at home if you’re feeling ambitious)
• 1 tsp smoked paprika (this adds a subtle depth that’s irreplaceable)
• 4 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1/2 cup heavy cream (for the lime crema, full-fat is non-negotiable for richness)
• 2 limes, zested and juiced (the zest adds a fragrant punch to the crema)
• Salt to taste (I start with 1 tsp and adjust from there)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Add soaked black beans and chicken stock, bringing to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Reduce heat to low, cover, and simmer for 1 hour, or until beans are tender.
6. While the soup simmers, season chicken thighs with salt and sear in a separate pan over medium-high heat until golden, about 4 minutes per side. Tip: Let the chicken rest before shredding to retain juices.
7. Shred the chicken and add to the soup during the last 10 minutes of cooking.
8. For the lime crema, whisk together heavy cream, lime zest, and lime juice until slightly thickened. Tip: Chill the crema for 30 minutes before serving to enhance the flavors.
9. Season the soup with salt to taste before serving.

Just before serving, drizzle each bowl with the lime crema for a creamy contrast to the hearty soup. The tender beans and chicken, enriched with smoky spices, pair beautifully with the bright, tangy crema. For an extra touch, garnish with fresh cilantro or avocado slices.

Black Bean Soup with Shrimp and Cornbread Croutons

Delightfully hearty and brimming with vibrant flavors, this black bean soup paired with succulent shrimp and golden cornbread croutons is a testament to the beauty of Southern-inspired cuisine. Each spoonful offers a comforting embrace, making it perfect for those crisp evenings when only something soul-warming will do.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (freshly minced releases more aroma)
• 1 teaspoon ground cumin (toasted for depth)
• 2 cans black beans, rinsed (I prefer low-sodium for control)
• 4 cups chicken broth (homemade if you have it)
• 1 pound shrimp, peeled and deveined (size 26-30 for perfect bites)
• 2 cups cornbread, cubed (day-old absorbs less oil)
• Salt to taste (I start with 1/2 teaspoon)
• Fresh cilantro for garnish (adds a bright finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, cooking until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cumin, cooking until fragrant, about 30 seconds.
4. Pour in black beans and chicken broth, bringing to a simmer. Let cook uncovered for 15 minutes to meld flavors.
5. While soup simmers, season shrimp with salt and set aside.
6. In a separate pan, toast cornbread cubes over medium heat until golden, about 3 minutes per side, for croutons.
7. Blend half the soup until smooth for a creamy texture, then return to pot.
8. Add shrimp to the soup, cooking until pink and opaque, about 3 minutes.
9. Ladle soup into bowls, topping with cornbread croutons and fresh cilantro.

Zesty and rich, this soup’s creamy base contrasts beautifully with the crunchy croutons and tender shrimp. Serve it with a wedge of lime for an extra tangy kick, or pair with a crisp salad for a lighter meal.

Conclusion

Zesty flavors await in our roundup of 17 Delicious Black Bean Soup Recipes Spicy! Whether you’re craving a mild kick or a fiery bowl, there’s something for every taste. We invite you to dive into these recipes, find your favorite, and share your thoughts in the comments. Loved what you tried? Pin this article to spread the warmth and spice on Pinterest. Happy cooking!

Bella Bacinos