Print Options:

Plant Based Spicy Black Bean Soup (no oil)

This black bean soup has so much going for it. It's easy to prepare, can be spiced any way you like, keeps for days and freezes well. This is one of my fall and winter favorites!

CategoryBeans, Fall, Hatch chile, Plant-Based Recipes, Soups, Vegan

Total Time1 hr 5 mins

DifficultyEasy

Yields5 servings

Plant Based Spicy Black Bean Soup (no oil)

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 red bell pepper, chopped
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 1 tsp ground cumin
  • 2 tsp ancho chile powder or red chili powder of your choice
  • â…› tsp chipotle chile powder
  • â…“ tsp cayenne powder
  • ½ tsp mexican oregano
  • 6 cups cooked black beans, either homemade or canned (3 cans), drained and rinsed
  • 32 oz vegetable stock, homemade or the low sodium storebought
  • 14.50 oz canned diced tomatoes and green chiles
  • ½ cup roasted Hatch green chiles, optional
  • salt and pepper, to taste
  • 1 avocado, chopped
  • ½ bunch cilantro, washed, dried and stems removed
  • 2 scallions, thinly sliced
  • 3 jalapeno peppers, halved and broiled in the oven
  • crushed red chili pepper flakes for garnish

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Heat a large soup pot over medium high heat. Add the red bell pepper, celery, garlic, and onion, along with all the spices, and saute for 5 minutes, adding a couple tablespoons of water. Cover with a lid and cook with a little more water allowing the vegetables to steam and soften for about 3-4 minutes. Add the beans, tomatoes, 3 cups of the vegetable stock, and finely chopped roasted Hatch chiles, if using. Add 1/2-1 teaspoon kosher salt, if desired along with a few grinds of black pepper. Bring to a boil. Simmer for 45 minutes* to develop the flavors, stirring every 10 minutes or so. Remove 1 cup of soup and set aside to be added back later. Using an immersion blender, puree the soup until it's smoother, but still has some texture. Add the whole bean soup you set aside back in and stir. Use the reserved 1 cup of vegetable stock to thin the soup to desired consistency. Serve with chopped avocado, jalapeno peppers, cilantro leaves, chopped scallions or red onions, and a dash of red chili flakes.

  2. * If you would like to use a instant pot (pressure cooker) place the soup in the instant pot on high pressure for 15 minutes. When 15 minutes is up, immediately release the pressure. Follow the rest of the instructions.

Back to Recipe