Fiery Black Bean Delight

$- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 2 carrots, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 can (15 oz) black beans, drained and rinsed - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, with juice - Salt and black pepper to taste - 1 tablespoon lime juice - Fresh cilantro for garnish This soup packs a punch with simple, fresh ingredients. Each one plays a key role in creating layers of flavor. I start with olive oil. It gives a nice, rich base. Use a medium onion for sweetness. Garlic adds zest, while bell pepper brings crunch. Carrots add color and a slight sweetness. Next, spices bring heat and depth. Cumin adds earthiness. Smoked paprika gives a warm flavor. If you want it spicy, cayenne pepper is your friend. Black beans are the star. They add protein and creaminess. Vegetable broth keeps it light yet hearty. Diced tomatoes add a touch of acidity and brightness. Finally, I finish with lime juice for tang. Fresh cilantro brightens the dish and adds a pop of green. Each ingredient works together to make a bowl of spicy black bean soup that’s both tasty and comforting. {{ingredient_image_1}} 1. Heat the olive oil: Start by pouring 1 tablespoon of olive oil into a large pot. Set the heat to medium. This oil adds richness to the soup. 2. Sauté the onion: Once the oil is warm, add the diced onion. Cook it for about 5 minutes. The onion should become soft and see-through. 3. Add garlic, bell pepper, and carrots: Next, stir in 3 minced garlic cloves, 1 diced bell pepper, and 2 diced carrots. Cook these veggies for another 5 to 7 minutes. This step builds a strong flavor base. 4. Incorporate spices: Now it’s time to add the spices. Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Cook for 1 minute. This will make your kitchen smell amazing! 1. Combine black beans, broth, and tomatoes: Add 1 can of drained and rinsed black beans, 4 cups of vegetable broth, and 1 can of diced tomatoes (with juice) into the pot. Mix everything well. 2. Simmer the mixture: Bring the soup to a boil. Then, lower the heat and let it simmer for 25 to 30 minutes. This allows all the flavors to mix together. 3. Blend to desired consistency: After simmering, use an immersion blender to blend the soup. You can choose to make it smooth or keep it chunky. If you don’t have an immersion blender, carefully transfer some soup to a regular blender. Blend it and return it to the pot. 1. Adjust seasoning: Taste the soup. Add salt, black pepper, and 1 tablespoon of lime juice. These ingredients brighten the flavor. 2. Optional spice increase: If you like more heat, add extra cayenne pepper. Adjust it to your liking. This soup can be as spicy as you want! Sautéing your veggies is key for deep flavor. Cook the onion first until it’s soft and clear. Then, add garlic, bell pepper, and carrots. Sauté these for about 5-7 minutes until tender. This helps release their natural sweetness and adds layers to your soup. When blending, use an immersion blender for smooth results. If you prefer some chunks, blend just half of the soup and mix it back in. This gives you control over the texture. To spice things up, try adding some extra spices. A pinch of chili powder or oregano can boost the flavor. If you want more heat, add fresh jalapeños or a dash of hot sauce. Start with a small amount and taste as you go. Adjusting the spice level is easy. If it's too hot, add a dollop of sour cream or yogurt. These can cool down the heat and make the soup creamy. Pair this soup with rice or cornbread for a full meal. The creamy soup goes well with the crunchy texture of cornbread. You can also serve it with a fresh salad for balance. For garnishes, top with fresh cilantro, diced avocado, or a squeeze of lime juice. These add freshness and color. Enjoy your tasty bowl of spicy black bean soup! Pro Tips Adjust the Heat: Feel free to modify the amount of cayenne pepper according to your spice tolerance for a personalized kick. Fresh Ingredients: Using fresh vegetables instead of frozen can enhance the flavor and texture of your soup. Blending Options: If you prefer a smooth texture, blend the entire soup, but for a heartier dish, leave some chunks of beans and vegetables. Garnishing: Top your dish with a dollop of sour cream or avocado slices for added creaminess and flavor contrast. {{image_2}} You can swap black beans for other beans. Pinto or kidney beans work well too. If you want a new taste, try chickpeas. For the broth, vegetable broth is best, but chicken broth can add more flavor. If you want a vegan option, use vegetable broth. This soup is naturally vegan, but double-check the broth choice. If you want a mild soup, reduce the cayenne pepper. You can also skip it altogether. To add heat, use fresh jalapeños or serrano peppers. Dice them and add them when cooking the other veggies. Hot sauces like sriracha or chipotle sauce can also pump up the heat. Just add a little at a time until it’s right for you. Feel free to mix in other veggies. Corn, zucchini, or spinach are great choices. Adding protein like cooked chicken or turkey makes it heartier. If you want a creamier soup, consider using coconut milk instead of broth. This adds a rich flavor and texture. You can also switch up the broth base with mushroom broth for an earthy taste. To cool your spicy black bean soup, let it sit at room temperature for no more than two hours. This helps avoid bacteria growth. Once cooled, transfer it to storage containers. I recommend using airtight containers to keep the soup fresh. Glass jars work well for this. You can also use plastic containers, but ensure they are freezer-safe if you plan to freeze some. When reheating, aim to bring the soup back to a gentle simmer. This method helps keep the flavors intact. If using a microwave, heat in short bursts. Stir between heating to ensure even warmth. For stovetop reheating, use low heat and stir often. This way, you prevent the soup from sticking to the pot and losing its taste. To freeze, first let the soup cool completely. Pour it into freezer-safe containers, leaving space at the top for expansion. You can also use freezer bags for easier storage. To thaw, place the soup in the fridge overnight. For a quick thaw, submerge the sealed bag in cold water. This soup can last in the freezer for up to three months. Enjoy the ease of having a warm, spicy meal ready whenever you need! You can use many types of beans in black bean soup. Here are some good options: - Pinto beans: These have a creamy texture and mild flavor. - Kidney beans: They add a hearty feel and robust taste. - Navy beans: These are small and soft, blending well with other flavors. - Cannellini beans: Their smoothness makes the soup rich. Feel free to mix beans too. Just keep the cooking time in mind, as some beans take longer to cook than black beans. Yes, you can make this soup ahead of time. Here are some tips: - Cook and cool: Make the soup, let it cool, and store it in the fridge. - Flavor boost: Soup often tastes better the next day as flavors blend. - Storage: Use airtight containers for best results. When ready to eat, simply reheat on the stove or in the microwave. You can thicken the soup without blending it in a few easy ways: - Add more beans: Mash some black beans with a fork and stir them in. - Use cornmeal: Mix a few tablespoons of cornmeal with water and add it to the soup. - Stir in potatoes: Diced potatoes can absorb liquid and thicken the soup. These methods keep the texture nice while giving it a hearty feel. Yes, this recipe is gluten-free. Here’s why: - Beans: Black beans are naturally gluten-free. - Vegetables: All the fresh veggies are safe for gluten-free diets. - Broth: Just check the vegetable broth label to ensure it has no gluten. This soup is great for anyone avoiding gluten while still being delicious! In this article, I covered how to make a delicious spicy black bean soup. We reviewed key ingredients, preparation steps, and cooking techniques. I shared useful tips for flavor and texture, plus ideas for variations. Remember, you can customize your soup with different beans or spices. Store any leftovers properly to keep flavors fresh. Enjoy creating your perfect bowl of soup, tailored just for you!$

Fiery Black Bean Delight

A spicy and hearty black bean soup perfect for warming up on a chilly day.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper red or yellow, diced
2 medium carrots, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 can (15 oz) black beans, drained and rinsed
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juice
to taste salt and black pepper
1 tablespoon lime juice
to garnish fresh cilantro

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, bell pepper, and carrots to the pot. Sauté for an additional 5-7 minutes or until the veggies are tender.
Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
Add the black beans, vegetable broth, and diced tomatoes (with juices) to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, allowing flavors to meld.
Use an immersion blender to blend the soup until desired consistency (smooth or chunky). If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender, blend, and return it to the pot.
Season with salt, black pepper, and lime juice. Adjust the heat as necessary if you prefer it spicier.
Serve hot, garnished with fresh cilantro.

Notes

Adjust the cayenne pepper to control the heat level.

Keyword black beans, soup, spicy, vegetarian