Claude Chef

Spicy Black Bean Soup

2 servings Prep: 10 min Cook: 45 min 220 cal/serving
vegan gluten-free soup comfort-food healthy

Spicy Black Bean Soup

A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.

Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving

Ingredients

Soup Base

  • 2 tsp olive oil
  • 1 small yellow onion, chopped
  • 1 rib celery, finely chopped
  • 1 small carrot, peeled and sliced into thin rounds
  • 2 cloves garlic, minced
  • 1½ tsp ground cumin
  • Pinch red pepper flakes (or 1/8 tsp if you like heat)
  • 1 can (400-425g) black beans, rinsed and drained
  • 350ml vegetable broth (low-sodium)
  • 1 tbsp fresh cilantro, chopped (optional)
  • ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
  • Salt and pepper to taste

Optional Garnishes

  • Diced avocado
  • Extra cilantro
  • Thinly sliced radishes
  • Tortilla chips
  • Greek yoghurt or sour cream

Instructions

  1. Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.

  2. Add spices: Stir in garlic, cumin, and red pepper flakes. Cook until fragrant, about 30 seconds.

  3. Simmer: Add black beans and vegetable broth. Bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook for 30 minutes until beans are very tender and broth is flavorful.

  4. Blend partially: Transfer about half the soup (1-1.5 cups) to a blender. Securely fasten lid and blend until smooth. Or use an immersion blender to partially blend the soup, leaving some beans whole for texture.

  5. Finish: Return blended soup to pot. Stir in cilantro, vinegar or lime juice, and salt and pepper to taste.

  6. Serve: Ladle into bowls and top with desired garnishes.

Notes

  • Scaling up: This recipe easily doubles or triples if you want leftovers for the week.
  • Freezer friendly: Freezes beautifully for up to 3 months. Thaw overnight and reheat gently.
  • Storage: Keeps 4-5 days in the fridge. Gets even better the next day!
  • Spice level: Start with just a pinch of red pepper flakes if you’re sensitive to heat. You can always add more.
  • Sherry vinegar tip: A splash of vinegar at the end brightens all the flavors. Don’t skip it!
  • Suggested sides: Quesadillas, grilled cheese sandwich, or a simple green salad.

Equipment Used

  • Medium pot
  • Blender or immersion blender

Nutrition (per serving)

NutrientAmount
Protein12g
Carbs38g
Fat5g
Fiber11g