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    Spicy Vegan Black Bean Soup

    Sep 30, 2016 • Festive/Holidays, Menstrual Phase, Soup

    Jump to Recipe·Print Recipe

    Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan

    There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.

    Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? 

    The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!

    Back then (about 9 years ago… eek) Panera didn’t offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I’ve always been into nutrition.

    It’s taken me a while to share this recipe… mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it’s not as photogenic or colorful as my Cleansing Detox Soup, (a major hit here on the blog) or as vibrant as my recipes in general.

    Don’t judge a book by it’s cover, right?!

    Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan

    I figured you guys would love and appreciate this cold-weather recipe anyway because of the taste and nutrition… so I tried really hard to make it as appealing as possible, by adding colorful veggies like bell peppers and even carrots and by adding toppings. Creamy avocado? YES. Crushed tortilla chips? Yup. Extra jalape?o for the fire breathers? Sure, why not.

    Don’t add too many toppings though because honestly, this recipe does not need any help. It’s literally perfect. You have a few options also, depending on your texture preference and how you want this soup to “look”. 

    1. If you prefer a super smooth soup that’s darker in color – blend it until smooth, after it has been cooked, using a hand immersion blender (like this one).
    2. If you prefer a semi-smooth soup that’s more colorful (like my pictures show) – blend half of the soup – it’s slightly creamy but still has texture and whole beans.
    3. If you prefer a chunky soup that’s lighter in color or if you have no preference at all – keep it as is and don’t blend it at all!

    Hope that helps. I like the second option as shown in the pictures, but everyone has different preferences.

    Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan

    Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan

    I know many of you will ask if this can be made in a crock pot/slow cooker and I don’t see why not? I thought about making it in the crock pot but I also think that would be a better option if you are using dry beans. I opted for canned beans and wanted this to take less than an hour. Whatever makes it easier for you! I should also mention this soup makes a large amount and you will definitely have plenty of leftovers. If you don’t think you can eat it all within the week then freeze it for another cold, wintry night!

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    Spicy Vegan Black Bean Soup

    ★★★★★ 4.9 from 12 reviews
    • Prep Time: 15
    • Cook Time: 35
    • Total Time: 50
    • Yield: 6 1x
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    Ingredients

    Scale
    • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
    • 1 red onion, chopped
    • 1 clove garlic, minced
    • 1/3–1/2 jalapeño, finely chopped, to taste (optional)
    • 2 medium-sized carrots, chopped
    • 1 red bell pepper, chopped (or any color)
    • 4 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1/4 teaspoon red pepper flakes, to taste (optional)
    • 1 15 oz. can organic sweet corn, drained and rinsed
    • 3 15 oz. cans organic black beans, drained and rinsed
    • 4 cups low-sodium vegetable broth
    • 1/2 lime, juiced
    • 1/4 cup cilantro
    • sea salt & pepper, to taste
    • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

    Instructions

    1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
    2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
    3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
    4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
    5. Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper. Adjust accordingly.
    6. Serve with your favorite toppings!

    Notes

    • For an even heartier soup, add in brown rice or quinoa!
    • Leftovers can be refrigerated up to 4 days or frozen.

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Reader Interactions

    Comments

    1. Lisa

      February 23, 2022 at 8:02 pm

      This was amazing. Flavorful and easy to make. I added lots of lime when served into each bowl. Topped with cilantro and sour cream. Used kidney and black beans since that is what I had on hand. Love this.

      ★★★★★

      Reply
    2. Nicole

      October 02, 2021 at 10:05 pm

      Mine had no flavor and I followed the instructions exactly. I don’t know what I did wrong

      Reply
    3. Olivia

      March 18, 2021 at 4:52 pm

      I make this in my instant pot at least once a month! Its delicious and I have this recipe bookmarked forever! It reminds me of tortilla soup! Thanks for this glorious creation!

      ★★★★★

      Reply
    4. Evelyn

      February 03, 2021 at 8:01 pm

      Really, really good soup! I’m impressed!

      Reply
    5. Jeanette

      October 05, 2020 at 5:57 pm

      I love this soup. It’s so delicious and one of my favorite soups. Thanks for sharing the recipe.

      ★★★★★

      Reply
    6. Laura Tracey

      September 18, 2020 at 1:54 pm

      What is a serving size for this recipe?

      Reply
    7. Laura

      July 17, 2020 at 8:30 pm

      Made this today per instruction. It is awesome. I did not use immersion blender as mine looked great when finished

      Reply
    8. Carolyn

      March 21, 2020 at 3:24 pm

      I love this soup! I’ve made it many times.

      ★★★★★

      Reply
    9. Yvonne

      February 24, 2020 at 8:21 pm

      Made this for my dinner this week. I added some plant based meat so mine is more of a chili which is good for me! Thanks for the recipe!

      ★★★★★

      Reply
      • Brooke

        March 13, 2020 at 11:03 pm

        I didnt have cumin or chilli powder so I substituted them with tapatio and some tumeric tastes yummy so far still cooking 🙂 i might not blend mine though.

        ★★★★★

        Reply
    10. Cindy

      January 19, 2020 at 6:01 pm

      Really good! I added some quinoa as well as some okra and cayenne pepper. perfect with toppings of cheese and avocado

      ★★★★

      Reply
    11. Renee

      November 09, 2019 at 10:46 am

      I followed the recipe except for the jalapeño, didn’t have one, put all the ingredients in a crockpot (my favorite mode of cooking these days, and added one small can of green chilies and a small can of diced tomatoes. Absolutely delicious! Will definitely make again!

      ★★★★★

      Reply
      • Amber Cook

        November 21, 2019 at 7:44 pm

        Hi! Did you use an immersion blender or did you skip that step and just put everything in the crock pot? How long did you put it in the crock pot for?

        Thanks!!

        Reply
    12. GardenBar

      August 24, 2019 at 2:30 am

      Wow the picture of your soup are really awesome. Thank you for this recipe.

      Reply
    13. Vicki Windelspecht

      August 16, 2019 at 3:30 pm

      I’ve been transitioning to WFPB oil free soups and this…THIS is AMAZING!!! Great flavor!!

      ★★★★★

      Reply
      • Ken

        July 11, 2021 at 5:18 pm

        I was making this recipe before I ever decided to go with a wfpb diet and I absolutely love it. I follow your recipe as written.

        ★★★★★

        Reply
    14. banazer noor

      April 28, 2019 at 6:38 pm

      best recipe I tried last night yummy

      ★★★★★

      Reply
    15. Howie

      January 05, 2019 at 8:06 pm

      This is a great recipe! Made it pretty much as written only increasing the red pepper flakes and lime a little bit. Added avocado chunks at the table…..yum yum!

      ★★★★★

      Reply
      • Margaret

        January 10, 2022 at 8:20 pm

        Very tasty and easy to make soup. Any idea of calories per serving? Thank you.

        Reply
    16. Sarah

      August 13, 2018 at 5:13 pm

      Love this soup! I don’t put carrots in mine and add some extra peppers.

      Reply
    17. Charlene

      August 12, 2018 at 9:44 pm

      Do you have any nutritional information?

      Reply
    18. Eliana

      June 24, 2018 at 10:21 am

      Delicious! And so easy to make. I followed exactly except I didn’t have jalapeno so just subbed a little cayenne and omitted the pepper flakes. Thank you!

      Reply
    19. Kim

      April 25, 2018 at 3:03 pm

      It doesn’t say if I should drain the beans?

      Reply
      • Shannon Leparski

        May 02, 2018 at 11:30 am

        Hi Kim, I didn’t add it to the instruction section but the ingredient section says black beans, drained and rinsed!

        Reply
      • M

        April 02, 2020 at 7:40 pm

        Always rinse and drain the beans. The sludge in the can is full of indigestible starches that will give you gas!

        Reply
    20. Barbara Alfeo

      March 05, 2018 at 1:11 am

      I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

      Reply
      • Lynnlee Harris

        March 05, 2018 at 8:33 am

        Any idea how my calories?

        Reply
        • Leslie Grant

          March 09, 2018 at 7:15 pm

          I entered it into MyFitnessPal and it has 346 cal 63 g carbs 3.5 fat 19.8 protein

          Reply
          • Autumn

            June 15, 2018 at 2:27 pm

            Thank You!

            Reply
    21. Anne

      January 27, 2018 at 6:31 pm

      This is one of the most delicious vegan soups I’ve had!! I added quinoa and hotsauce and it’s so good!! I cubed an avocado as well and put that in my bowl, DELICIOUS!!!

      Reply
    22. Barbara

      January 16, 2018 at 12:13 am

      I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

      Reply
    23. Marcia

      January 09, 2018 at 5:22 pm

      Can you suggest another veggie instead of the classic corn? My husband is allergic to all forms of corn (please don’t suggest edamame – I’m allergic to that!). Thank you!

      Reply
    24. Dee

      January 05, 2018 at 2:26 pm

      I live on batch made food to save time so am always looking for new ideas. This soup was perfect; warming, flavourful and filling (and a really great excuse to use my new blender)! I took half the soup and blended it to make it nice and thick whilst keeping the rest of it chunky. Thanks for the recipe!

      Reply
    25. Amanda

      December 13, 2017 at 11:45 am

      This soup was really good. Made a half batch last night for my husband and myself. I’ve made black bean soups in the past that came out bland – but this was excellent. The spices taste rich and satisfying. Leftovers even taste good. I’m saving this recipe. Thanks for sharing it!

      Reply
    26. Allison

      November 24, 2017 at 11:08 pm

      This soup is absolutely delicious! IF you decide to use option 3 ( no immersion blender) I would suggest only using 1 can of beans. I used the amount in this recipe and I don’t have a lot of broth to spare and the broth is too delicious not too have lots of :). Great recipe! Can’t wait to make it again.

      Reply
      • Diane

        January 23, 2018 at 10:37 am

        Did you only use 3/4 cup of water? Seems like it should have a lot more.

        Reply
        • Shannon Leparski

          January 23, 2018 at 11:23 am

          Hi Diane, the 3/4 cup of water can be used in place of oil to cook the veggies. The soup also needs 4 cups of veggie broth, as noted in the recipe!

          Shannon

          Reply
    27. Paola

      November 12, 2017 at 7:47 pm

      Love this and my kids do too!! Delicious!!

      Reply
    28. Marion @ Best Pressure Cooker

      November 06, 2017 at 4:42 am

      your soup looks so delicious and colorful, it’s just what I was looking for. I needed a good soup recipe to try for the coming winters and this is it!

      Reply
    29. Gina Catanzaro

      October 11, 2017 at 2:10 pm

      Hi! How do you suggest we cook/add the brown rice and/or quinoa?

      Thanks!

      Reply
    30. Amy

      September 02, 2017 at 10:33 am

      Have you ever used dry beans? I tried and it came out good, just made the soup really dark in color. Should probably cook beans first and then cook with the remaining ingredients. Any thoughts?

      Reply
      • Joanne

        September 28, 2017 at 3:36 pm

        Dried bean usually are soaked in water over night and/or cooked before using for soup, chili. The package usually gives directions. Also, look for small stones or debris and then rinse before soaking or cooking. The nice thing about dried beans is you can always have them on hand when in the mood for soup.

        Reply
    31. Lindsey

      August 29, 2017 at 6:16 pm

      This soup is delicious, quick, and perfect for a cool autumn night! My 7 year old picky eater asked for seconds! We did leave out the jalepenos and hot pepper flakes and halved the chili powder to cut down on the heat for the kiddos and it was still super flavorful. I can’t wait to make it with everything added! Thank you for sharing it! It will definitely be a regular in our home.

      Reply
    32. Patti Blaschka

      August 17, 2017 at 9:41 am

      Unable to print this recipe using the print button!!! Just goes to some search engine !!

      Reply
    33. Kaiwa

      July 28, 2017 at 12:27 am

      Love this recepie and have made it several times and tried it with a variety of beans that also turned out well. I also added vinegar to taste (1 cup or so) just give a little tang to the taste buds. As I like it half crunchy half creamy I simply put the emulsifier into the pot until I got the consistency I wanted. Lastly the carrots take a bit more time to cook to my liking… so the first thing I do is chop and season to taste and throw them under broiler to precook… just long enough to be roasted to your liking, then add to soup before blending. Thank you for the delicious recepie!!

      Reply
    34. Terri Zimmerman-Frank

      July 08, 2017 at 5:53 pm

      I really enjoyed this recipe! My husband and I are not vegan do we added grilled, spicy, turkey to it…this is a keeper in my book!

      Reply
    35. Ruth

      June 15, 2017 at 6:35 pm

      I just made this for dinner. My omnivore hubby loved it!!!

      Reply
    36. Jane

      June 14, 2017 at 2:01 pm

      Do you really need to use only hand blender or any other blender is fine?

      Reply
      • Shannon Leparski

        June 15, 2017 at 8:59 am

        Hi Jane, you can definitely use any kind of blender, a hand blender is just easier as you won’t have to transport hot, hot soup into a blender. If you are using a regular blender, you’ll want to release the heat from time to time throughout blending, or else the top will blow off and you’ll have an explosion. Hope this helps!

        Shannon

        Reply
    37. plasterers bristol

      February 21, 2017 at 9:52 am

      Sounds so good. Thanks for sharing. Simon

      Reply
    38. Britta

      October 07, 2016 at 11:44 am

      What is a serving size for this recipe?

      Reply
    39. Lexi

      October 04, 2016 at 1:57 pm

      I can’t wait to try this one! I just started my own blog, and I updated My Vegan Story page. It includes you, your blog, and your 5-day cleanse! It really helped me to quit making excuses and go 100% vegan (after about 6 months “in transition”) I hope you have time to check me out, and give my any tips! Thanks for everything Shannon! You are truly an inspiration!

      Reply
    40. Angela McKee

      October 01, 2016 at 10:54 am

      What a perfect fall soup Shannon. Looks delicious. I actually made up a 2 gallon batch of black bean soup from Chef AJ last month that used 10 vegetables blended up as the base with the beans! So healthy like this one. I’m a soup freak since going vegan so I can use all the variety I can find.
      I made your carrot cake muffins Thursday as well with chopped dates in place of the raisins. No icing though and they are still tasty.
      Thanks for all you share with us. Looking forward to your next YouTube as well.
      Take good care.

      Reply

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    yes, being a mama will always be my #1 priority bu yes, being a mama will always be my #1 priority but in that I’ve sort of lost myself.

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