Pin this recipe
Spicy Black Bean Soup
Spicy Black Bean Soup
Simple and Delicious

Spicy Black Bean Soup


Makes 4 to 6 servings
  • 1 to 2 tablespoons vegetable oil
  • 1 small red onion, finely chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, minced (optional)
  • 2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 3 15-ounce cans black beans, rinsed
  • 3 to 4 cups vegetable stock
  • 1/2 cup chopped cilantro, divided
  • Juice of 1 lime
  • Salt and pepper to taste
  • Greek yogurt, for garnish (optional)
Click for more
Photo by: Signe Birck
Tuscan White Bean SoupRoasted Butternut Squash SoupHomemade Chicken Noodle SoupPotato Leek SoupThree-Bean Turkey ChiliWhite Bean Chicken ChiliSpicy Seafood StewRoasted Tomato Basil SoupDitalini E Faglio SoupSpring Split Pea SoupHearty Sprouted Lentil Stew


Sample step.
Read More


This soup freezes really well, so double the recipe and freeze half for a rainy (or snowy!) day.

Heat the oil in a large heavy-bottomed pot over medium-high heat. Sauté the onion and garlic (and jalapeno if using) for 3 to 4 minutes until the onion is soft and the garlic is fragrant, stirring frequently. (Do not let the mixture brown).

Add the cumin, coriander, and cayenne and let cook for 1 minute, stirring constantly. Add the black beans, stirring to combine. Add about 3 cups of vegetable stock (enough to just cover the beans) and bring the mixture to a boil. Stir in 1/4 cup of the chopped cilantro and reduce heat to a simmer. Let simmer for 15 minutes or until thickened, stirring occasionally.

Stir in additional broth if you want a thinner consistency. Stir in the remaining 1/4 cup of chopped cilantro, the lime juice, and season with salt and pepper to taste.

Serve with a dollop of Greek yogurt and additional chopped cilantro.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity