THE RECIPE JOURNAL · Main Course
Speedy Spicy Black Bean Soup
This zesty black bean soup is perfect for those busy days when you want something warm and flavorful in a flash. Packed with bold spices and hearty beans, it’s a satisfying meal that comes together in no time.
FROM THE KITCHEN • Speedy Spicy Black Bean Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a medium saucepan over medium-high heat. Add a little vegetable oil and sauté the onion until it’s soft and fragrant, about 5 minutes. Once the onion is tender, take the pan off the heat and stir in the broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
02
Step 2
Put the pan back on the stove and bring everything to a boil. Then lower the heat, cover the pot, and let it simmer until the carrots are nice and tender—this should take around 10 minutes.
03
Step 3
While the soup is simmering, mash about 1 1/2 to 2 cups of the beans in a small bowl. Once the carrots are cooked, stir in the mashed beans along with the whole beans and the corn. Let it all cook together for another 5 to 7 minutes until everything is heated through.
04
Step 4
Serve the soup warm over some cooked rice for a comforting and spicy meal.
Why you’ll love it
This soup is a quick and flavorful way to enjoy a hearty meal. It’s packed with protein and fiber, making it both satisfying and nourishing. Plus, the spicy kick warms you up on chilly days without spending hours in the kitchen.
How to serve
Serve with a dollop of sour cream or Greek yogurt to balance the heat. Fresh cilantro and a squeeze of lime add brightness. Pair with warm cornbread or tortilla chips for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. It also freezes well for up to 2 months.
