Spicy Black and Red Bean Soup

Warm up with a hearty bowl of Spicy Black and Red Bean Soup, a vibrant recipe bursting with bold flavors and wholesome ingredients. This plant-based soup combines tender black beans, red kidney beans, and fire-roasted tomatoes, all simmered in a spiced vegetable broth infused with cumin, smoked paprika, chili powder, and oregano. A touch of jalapeño adds just the right amount of heat, while an optional garnish of fresh cilantro and lime balances the spice with a refreshing finish. Perfect for busy weeknights, this one-pot dish comes together in just 45 minutes, making it both practical and delicious. Whether you blend it for a smooth, creamy texture or leave it chunky for a rustic feel, this flavorful soup is a comforting, protein-packed meal ideal for vegetarians and spice lovers alike.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 small jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned red kidney beans, drained and rinsed
• 14 ounces fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 4 wedges fresh lime wedges (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and jalapeño and cook for 1-2 minutes until fragrant.

Step 4

Add the ground cumin, smoked paprika, oregano, and chili powder. Stir well to toast the spices, about 1 minute.

Step 5

Add the canned black beans, red kidney beans, and fire-roasted diced tomatoes to the pot. Stir to combine.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.

Step 8

Season with salt and black pepper to taste.

Step 9

Using an immersion blender, partially blend the soup to create a slightly thicker texture while still leaving some whole beans intact. (Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.)

Step 10

Serve hot, garnished with fresh cilantro and a lime wedge, if desired.

Nutrition Facts

Serving size	(2399.0g)

Amount per serving	% Daily Value*
Calories	1546.3

Total Fat 40.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7053.7mg	0%
Total Carbohydrate 236.9g	0%
Dietary Fiber 68.6g	0%
Total Sugars 35.1g
Protein 70.9g	0%

Vitamin D 0IU	0%
Calcium 572.9mg	0%
Iron 25.5mg	0%
Potassium 5009.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 17.8%

Carbs: 59.4%