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Spicy Black Bean Soup: 20 Minute Magic

Spicy Black Bean Soup
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This quick and easy one-pot Spicy Black Bean Soup is a Mexican-inspired delight. It’s perfect for a weeknight meal, offering pureed black beans with a kick of spice in under 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 4 cups vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Salt and black pepper to taste
  • Optional toppings: sour cream, cilantro, avocado, lime wedges

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the rinsed and drained black beans. Bring to a boil.
  4. Reduce heat and simmer for 10 minutes.
  5. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth.
  6. Return the pureed soup to the pot with the remaining beans. Stir to combine.
  7. Season with salt and black pepper to taste.
  8. Serve hot, with your favorite toppings.

Notes

  • For a spicier soup, add more cayenne pepper.
  • If you don’t have a blender, you can mash some of the beans against the side of the pot with a spoon.
  • This soup can be made ahead and reheated.

Nutrition

Find it online: https://whiskdaily.com/spicy-black-bean-soup-20-minute/