I remember digging through my pantry and finding those trusty cans of black beans. My husband, who fancies himself a gourmet when it comes to anything spicy, walked in and immediately hinted at making something with a kick. Soon, I was chopping away—jalapeños, onions, the whole nine yards. The kitchen smelled absolutely divine, and I couldn’t help but sneak a taste even before it was done. The tangy lime juice, the smoky chili powder, and the robust cumin were the stars of this dish. And oh, the garnishes! Let’s not forget the crumbled Cotija cheese and the crunch of tortilla chips—it was like a fiesta in every bite.
After an hour, the house was filled with chatter as my family started gathering around the table, bowls in hand, eager to taste what had been brewing. I’ll never forget the sight of everyone gathered around, each finding their perfect combination of toppings, savoring spoonful after spoonful. It was more than just a meal; it was the center of a wonderful evening filled with laughter and warmth.
So, if you’re gearing up for a cozy night in or looking to make your own family memory, this Spicy Black Bean Soup is just the ticket. It’s easy, satisfying, and adaptable to whatever you have on hand—it’s practically a pantry staple in our home now. Go ahead, make it once, and I promise it’ll find its way into your regular rotation, too. Now, let’s dive into the recipe, shall we?
How to Make Spicy Black Bean Soup
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Ingredients:
- 6 cups vegetable or chicken broth
- 1 lime, juiced
- 4 large jalapeños, minced
- 2 tablespoons chili powder
- 1 large red bell pepper, deseeded and diced
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 3 1/2 tablespoons cumin
- 1/2 teaspoon black pepper
- 2 teaspoons Mexican oregano
- 6 cans (14.5 oz each) low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
- 2 large white onions, chopped
- Crumbled Cotija Cheese (or Queso Fresco)
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
- 1 large green onion, minced
Directions:
- Warm the olive oil in a large pan over medium heat. Add the chopped onions, jalapeños, red bell pepper, green onions, and garlic. Cook until the onions are tender and translucent, roughly 5 minutes.
- Blend in the cumin, chili powder, black pepper, and Mexican oregano. Let everything cook together for 3 more minutes to meld the spices.
- Move the sautéed mixture to a large stockpot. Pour in the black beans (drained and whole), lime juice, and broth. Stir to combine.
- Bring to a simmer and let it cook while covered for 40-45 minutes until it thickens up. Adjust the heat as necessary to maintain a gentle simmer.
- If desired, use an immersion blender to puree half the soup to achieve a creamy texture, or do this in batches with a conventional blender.
- Serve the soup hot, topped with a dollop of sour cream, a sprinkle of cheese, a handful of fresh cilantro, and a crumble of tortilla chips. Enjoy!
Don’t Have Jalapeños? Here’s What to Use Instead
If jalapeños are hard to come by or you’re just not a fan of their heat, consider using poblano peppers for a milder back note. You can also opt for canned green chiles, readily available in most supermarkets, which offer a smoky, less spicy option.
Best Ways to Store Leftover Spicy Black Bean Soup
Let the soup cool and transfer it to airtight containers. It’ll keep in the refrigerator for up to five days. Planning on enjoying this soup later down the line? Freeze it! Just pour it into freezer-safe bags—remove as much air as possible to prevent freezer burn. It should last in the freezer for about three months.
The Best Accompaniments for Spicy Black Bean Soup
This soul-warming soup pairs wonderfully with a side of warm, flaky cornbread or some crusty garlic bread. An avocado salad helps balance the heat while a zesty margarita or a refreshing ice-cold cerveza makes an excellent drink pairing.
Top Techniques for Cooking Spicy Black Bean Soup
To elevate the soup, consider roasting the bell peppers for a deeper, richer flavor. If you’re keen on a smoky touch, a dash of smoked paprika can work wonders. Adjust seasoning to taste as the beans can vary in saltiness. Remember to taste throughout cooking!
Adapting This Recipe with Fresh, Seasonal Flavors
Use red or yellow bell peppers in summer for a sweeter note. In winter, try adding root vegetables like carrots for extra warmth and sweetness. Zucchini can be a nice summer addition to lighten up the texture, while a sprinkle of pumpkin seeds can add a fall twist.
FAQs:
How can I make this soup less spicy?
To tone down the heat, reduce the number of jalapeños and opt for milder peppers like Poblano or Anaheim. You can also remove the seeds and ribs from the jalapeños since that’s where most of the heat resides. Introducing more sour cream as a topping can also mellow the spice level.
Is there a way to make this soup vegetarian?
Absolutely! Stick with vegetable broth, as mentioned in the ingredients, and ensure all your toppings are plant-based. You can substitute traditional Mexican garnishes with vegan sour cream and cheese alternatives to keep the dish entirely plant-friendly while maintaining that delightful flavor.
What’s the best way to thicken the soup without blending it?
If you’d prefer not to blend the soup but still want a thicker consistency, consider adding a cup of rolled oats or a peeled, diced potato while simmering. Both will break down naturally, adding body to the soup without altering its flavor.
Can this soup be made in a slow cooker?
Yes, for sure! Just sauté the onions, peppers, and spices briefly on the stovetop first, then transfer everything into your slow cooker. Let it cook on low for 6-8 hours. This method allows the flavors to meld beautifully and requires less active cooking time.
Could I add meat to this soup for extra protein?
Certainly! Shredded chicken or chorizo would complement the flavors wonderfully. If you choose chicken, consider adding it toward the end of the cooking time, so it remains tender. For chorizo, cook it first to ensure it’s browned and flavorful before mixing it into the pot.
How can I enhance the flavor of the soup?
To deepen the flavor profile, try adding a touch of liquid smoke for a smoky kick, or a tablespoon of apple cider vinegar to balance flavors. Fresh corn kernels bring sweetness, and smoked paprika provides another layer of richness. Don’t forget to season and adjust as needed!
Spicy Black Bean Soup
Equipment
- Skillet
- Stock pot
- Blender (optional)
Ingredients
For Soup:
- 6 cups vegetable or chicken broth
- 1 large lime juiced
- 4 large jalapeños minced
- 2 tablespoons chili powder
- 1 large red bell pepper deseeded and diced
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 3 1/2 tablespoons cumin
- 1/2 teaspoon black pepper
- 2 teaspoons Mexican oregano
- 6 cans (14.5 oz each) low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
- 2 large white onions chopped
For Toppings:
- Crumbled Cotija Cheese (or Queso Fresco)
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
- 1 large green onion minced
Instructions
- In a sizable skillet, heat olive oil over medium heat, then add the chopped onions, minced jalapeños, diced red bell pepper, minced green onion, and garlic. Sauté for around 5 minutes or until they turn translucent.
- Sprinkle the cumin, chili powder, black pepper, and Mexican oregano into the skillet. Stir thoroughly and allow the mixture to cook for another 3 minutes to meld the flavors together.
- Transfer this sautéed mixture into a large stock pot. Incorporate the black beans, lime juice, and broth, then bring to a gentle simmer.
- Cover the pot and let it simmer for about 40 to 45 minutes until the soup thickens slightly.
- If you have an immersion blender, blend half of the soup for your desired consistency. Alternatively, transfer some of the soup into a blender and blend it until smooth.
- Serve the soup hot, topping it with sour cream, crumbled cheese, fresh cilantro, and crushed tortilla chips as desired.
