Spicy Black Bean Soup

Ingredients

• 1chipotle pepper
• 15 ml (1 tablespoon)adobo sauce
• 710 ml (3 cups)vegetable stock
• 30 ml (2 tablespoons)oil
• About 160 g (1 heaped cup)chopped onions
• 6 clovesgarlic, minced
• 113 g (1 4 oz can)diced green chillies
• 22.5 ml (1 1/2 tablespoons)ground cumin
• 15 ml (1 tablespoon)mild or hot chilli powder
• 2.5 ml (1/2 teaspoon)salt
• 4 x 425 g cans (4 x 15 oz cans), rinsed and drainedblack beans
• 1/4 bunchchopped coriander
• 60 ml (1/4 cup)salsa, homemade or shop-bought
• Juice of 3 limes (about 45–60 ml; 3–4 tablespoons)lime juice

Instructions

1. 1

   Blend the chipotle

   Put the chipotle pepper, adobo sauce and 1 cup of the vegetable stock in a blender. Blend until smooth, then set aside.

2. 2

   Cook the soup

   Warm the oil in a large Dutch oven over medium heat. Add the onions and sauté for 3 minutes, then add the garlic and cook for 3 more minutes. Stir in the green chillies, cumin, chilli powder and salt, scraping up any browned bits from the base of the pan. Add the chipotle mixture, the remaining 2 cups of stock, black beans, coriander and salsa. Bring to the boil, cover, turn the heat to low and simmer for 35 minutes.

3. 3

   Blend and serve

   Stir in the lime juice. Transfer one-third of the soup to a blender and blend carefully, holding the lid down with a towel. Return it to the pot and stir. Blend all the soup for a smooth result, or leave it as it is for a chunkier texture. Serve with diced avocado and extra coriander; add sour cream for non-vegan servings.

What is spicy black bean soup?

Black bean soup is a hearty dish found in several Latin American and Caribbean food traditions, with many regional ways of seasoning and serving it. This version builds its flavour with chipotle in adobo, green chillies, cumin, salsa and a bright finish of lime.

Tinned beans keep preparation simple, while blending a portion thickens the broth without needing cream. The recipe is vegan and gluten-free as written, provided the stock and other packaged ingredients are suitable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 15g protein, 48g carbs, 8g fat.

Most of the carbohydrates and fibre come from the black beans, which also provide much of the soup's protein. The oil contributes most of the fat, while the vegetables, salsa and stock add relatively little energy per serving. Balance the bowl with a generous serving of vegetables or a modest portion of tortilla chips.

Build the smoky base

Chipotle and adobo: blending them with some of the stock distributes their smoky, spicy flavour through the soup. The amount of heat can vary between chipotles, so take care if yours is particularly fiery.

Onions and garlic: give them the full six minutes in the pan before adding the spices. This softens them and helps form a savoury base; scrape up the browned bits when the other seasonings go in.

Get the bean texture right

Partial blending: pureeing one-third of the soup thickens it while keeping plenty of whole beans for texture. Let the blender contents settle briefly and hold the lid firmly with a towel as directed.

Chunky or smooth: leave the soup unblended for a more rustic bowl, or blend it all for a uniform finish. An immersion blender can be used in the pot if you prefer, taking care around the hot liquid.

Simmer gently

After bringing the mixture to the boil, cover the pot and reduce the heat to low for the 35-minute simmer. A gentle simmer lets the flavours mingle without rapidly reducing the stock.

Check the pot occasionally to make sure it is not boiling hard or sticking on the bottom. If it becomes thicker than you like, loosen it with a little stock or water.

Finish with lime

Lime juice goes in after simmering, so its fresh, tart flavour remains noticeable. Add it and taste the soup before serving; the beans and stock can vary in seasoning.

Serve with diced avocado and extra coriander, as suggested in the method. Blue corn tortilla chips make a crisp accompaniment, while sour cream is an optional topping for non-vegan servings.

Make it your own

The chilli powder may be mild or hot, so choose it to suit your preference. Salsa also varies in heat and saltiness, making it worth tasting the finished soup before adding extra seasoning.

For a fuller meal, pair a bowl with tortilla chips or warm tortillas. Fresh toppings add contrast to the thick, spicy beans.

Recipe notes & tips

• Rinse and drain the beans well to remove excess canning liquid.
• Blend the chipotle with stock first so it mixes evenly into the soup.
• Keep the pan at medium heat while sautéing so the onions and garlic do not scorch.
• Start with mild chilli powder if you are unsure how hot your chipotle is.
• Add the lime juice after the simmer to keep its flavour bright.
• Blend hot soup in batches if your blender is small, and hold the lid securely with a towel.

Variations

• Adjust the heat: choose mild or hot chilli powder to suit your preference.
• Add avocado: top each bowl with diced avocado for a creamy contrast.
• Bring the crunch: serve with blue corn tortilla chips or warm tortillas.
• Make it extra smooth: blend the entire soup instead of just one-third.
• Add a dairy topping: offer sour cream separately for non-vegan servings.

Common mistakes to avoid

• Skipping the bean rinse: rinse and drain the beans so their canning liquid does not carry into the soup.
• Scorching the garlic: add it after the onions and cook for only the stated 3 minutes.
• Boiling too vigorously: lower the heat after the soup boils so it simmers gently for 35 minutes.
• Filling the blender too much: blend hot soup carefully in manageable amounts and secure the lid with a towel.
• Blending before adding lime: stir in the lime juice after simmering, then blend the portion you want.
• Adding extra salt too soon: taste after simmering, as the stock, salsa and beans may already be seasoned.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring and adding a splash of stock or water if needed. Freeze in portions for up to 3 months; thaw in the fridge before reheating.

Frequently asked questions