Spicy Black Bean Soup

Spicy Mexican black bean soup in a bowl.

5 from 2 votes

Spicy black bean soup combines the rich, earthy depth of black beans with a kick of heat, creating a flavorful and nourishing meal that warms you from the inside out.

Prep Time5

Cook Time1 15

Total Time1 20

Course: soups

Cuisine: American

Keyword: bean soup, main dish, soup, stew, vegan, vegan soup, vegetable soup, vegetarian

Servings:

Calories: 208kcal

Author: Courtney O'Dell

Equipment

HexClad Hybrid Nonstick 8-Quart Stockpot with Tempered Glass Lid, Dishwasher Safe, Induction Ready, Compatible with All Cooktops
HexClad Chef's Knife, 8-Inch Japanses Damascus Stainless Steel Blade, Full Tang Construction, Pakkawood Handle

Ingredients

3 tbsp olive oil divided
2 lb black beans Dried, if not using an instant pot, soak beans to rehydrate the day before making soup
1 onion
¼ cup garlic diced
1 bell pepper diced
2 leeks diced and divided
3 poblano peppers
3 12 oz vegetable stock
4 12 oz cans Ro-Tel diced tomatoes - preferably 2 original 1 chili, 1 hot
2 tbsp garlic powder
2 tbsp chili powder
2 tbsp cumin
2 tbsp oregano
2 bay leaves

1 tsp sea salt
¼ tsp fresh cracked black pepper

Instructions

Preheat oven to 350 degrees.
On a baking sheet, lay out poblano peppers with a drizzle of oil.
Bake until skin is blistered and browned.
When done, remove tops and dice.
While poblanos cook, turn instant pot (or a large stock pot) to simmer.
Add in oil and heat until shimmery.
Add diced onion, garlic, and leeks.
Simmer until lightly browned and softened.
Add 2 containers of stock, and ro-tel.
Add beans.
Add spices and bay leaves.
If cooking in an instant pot, set to seal and cook on high pressure for 50 minutes (We've tried both natural release and forced release, the beans are softer with natural release, and a bit firmer with forced - both are very delicious, so this is up to your preferences.)
If cooking on the stovetop, let simmer on low for 1 hour.
If cooking in a slow cooker, let cook on low for 4-5 hours.
In a large pan over medium high heat, soften 1 diced leek and a diced bell pepper. Cook until very soft and lightly browned.
When soup is heated and beans are very soft, add diced pepper and leek, as well as the diced poblano peppers into soup.
Add the final container of stock, sea salt, and pepper, mix well.
Serve immediately, or portion servings for lunches or even to freeze.

Nutrition