This thick and creamy black bean soup with "chilli vibes" has quickly become one of my favorite soups! It is super easy to make, flavorful, savory, filling and packed with plant-based protein. This fiber-filled soup can be the main course or can be combined with a side salad for an even more filling, nutrient-dense meal.
I've made this dish before, but I have been wanting to add more nutrients to basically everything I am eating, so I added some tomatoes and spinach, which turned out to be the bomb dot com. It gave it an even more appetizing texture than before, so I figured it was time to get this recipe on the blog.
Like many soup recipes, this one is super easy to make. Once you line up your seasonings, chop up a few veggies, open a few cans, all you really gotta do is let it simmer. You can make this passively in the crock pot and let slow cook for hours, but this stovetop recipe is ready within 30 minutes.
What you'll need for 4 servings:
2 tbsp of oil (I use grapeseed oil)
2 cans of black beans, drained and rinsed
1 10-14.5 oz can of diced tomatoes (or two tomatoes, diced)
2 cups of vegetable broth
1-2 handfuls of raw spinach
1 green pepper, chopped
1 medium/large yellow onion, chopped
1/2 jalapeno, diced (optional, but if you like a little kick, it is NOT optional hehe)
3 cloves of garlic, minced (or 1 tbsp of prepared minced garlic or 1 tbsp of garlic powder)
1/2 cup cilantro, chopped, plus more for topping
2 tbsp fresh lime juice (juice from 1/2 a lime)
2 tbsp of spiced paprika
1 tbsp of cumin
1 tsp of cayenne pepper
1 tsp of cajun seasoning or seasoned salt, plus more to taste
Optional toppings: Scallions, avocado, cilantro, crushed tortilla chips, quartered cherry tomatoes
Heat the oil in a large pot over medium heat. Add the onion, jalapeno and green pepper and sauté for 5 minutes, or until the onion begins to soften.
Next, add the spinach, garlic, seasonings. Decrease the heat to medium-low and sauté for 2 minutes, stirring frequently.
Stir in the black beans and vegetable broth. Increase the heat to medium and bring to a boil. Reduce the heat to medium-low or as needed to maintain a steady gentle simmer until the beans are very tender, about 20 to 25 minutes.
Turn off the heat and transfer about 2.5 cups to a high speed blender. Securely fasten the blender lid and place your hand and a kitchen towel on top to ensure the top stays in place. Carefully blend until smooth.
Return the blended soup to the pot and stir. Stir in cilantro and lime juice. Taste and season with more seasonings to taste (you may need to add more if you used low-sodium stock/broth).
Leftovers will keep for up to 5 days in the refrigerator and up to 1 month in the freezer.
Did you try this recipe? I would love to hear from you if you did. Please tag me on Instagram @plantbasedtamika or Chitown Vegan's Facebook page for a chance to be shouted out to our followers!