SPICY BLACK BEAN SOUP WITH CUMIN AND CHILLI

SPICY BLACK BEAN SOUP WITH CUMIN AND CHILLI

Spicy Black Bean Soup with Cumin and Chilli is a bold and nourishing dish that brings comfort and energy to the table. The black beans create a rich and earthy foundation that blends perfectly with the warming spices of cumin and chilli powder, offering gentle heat in every spoonful. Fresh garlic and onion enhance the aromatic base, while vegetable broth ties the flavours into a smooth and well-rounded soup. This recipe is also high in fibre, making it both satisfying and nutrient-dense. This soup is made with a minimal ingredient list and straightforward preparation, which is a practical choice for busy weeknights while still feeling indulgent and full of character. Served on its own or paired with crusty bread, rice or a simple side salad, this Spicy Black Bean Soup with Cumin and Chilli delivers hearty comfort and vibrant flavour, proving that wholesome cooking can be both simple and exciting.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Mexican, Latin American, American

PREPARATION/TECHNIQUES

Sauté, Simmer, One-Pot Wonders

OCCASION/HOLIDAY

Fall, Winter, Cinco de Mayo, Family Reunion, Super Bowl, Picnic, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, High Fibre, Wheat / Gluten-Free, Low Cholesterol, Quick & Easy

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Spicy Black Bean Soup With Cumin And Chilli:

• 50 grams | 1.76 ounces | ⅓ cup canned black beans, drained
• 40 grams | 1.41 ounces | ¼ medium onion, chopped
• 0.60 grams | 0.02 ounces | ¼ teaspoon ground cumin
• 0.60 grams | 0.02 ounces | ¼ teaspoon chilli powder
• 250 millilitres | 8.45 fluid ounces | 1 cup vegetable broth
• 3 grams | 0.11 ounces | 1 clove garlic, minced
• 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
• 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste

FULL NUTRITIONAL INFORMATION

• Calories: 101 kilocalories
• Fat: 0.4 grams
• Saturated Fat: 0.1 grams
• Carbohydrate: 19.2 grams
• Sugar: 2.4 grams
• Fibre: 5.7 grams
• Sodium: 497 milligrams
• Protein: 5.3 grams
• Calcium: 42 milligrams
• Potassium: 398 milligrams
• Iron: 1.89 milligrams

PREPARATION

These steps are followed for the preparation of Spicy Black Bean Soup With Cumin And Chilli:

• Sauté The Onion And Garlic: Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until soft and fragrant. This forms the aromatic base of the soup.
• Add Spices: Stir in the cumin and chilli powder, cooking for 1 minute to release the flavours. These spices give the soup its warmth and depth of flavour.
• Add Black Beans And Broth: Add the drained black beans and vegetable broth to the saucepan. Stir to combine, bringing the mixture to a gentle boil. The beans add heartiness, while the broth ensures a smooth consistency.
• Simmer The Soup: Reduce the heat and let the soup simmer for 10 to 15 minutes, allowing the flavours to meld. Stir occasionally to ensure the soup cooks evenly and thickens slightly.
• Season And Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs or a squeeze of lime for added brightness.

PREPARATION TIME

5 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for Spicy Black Bean Soup With Cumin And Chilli:

• Blend For Creaminess: For a creamier texture, blend half of the soup with an immersion blender, then mix it back with the unblended portion. This adds thickness without needing extra ingredients.
• Adjust Spiciness: If you like your soup spicier, increase the amount of chilli powder or add a pinch of cayenne pepper.
• Add Toppings: Enhance the soup with toppings like avocado slices, fresh coriander or crushed tortilla chips for added flavour and texture.

VARIATIONS

• Add Vegetables: Incorporate diced tomatoes, bell peppers or carrots to add more texture and nutrients to the soup.
• Protein Boost: Stir in cooked quinoa or top with a dollop of vegan sour cream for extra protein and creaminess.
• Change The Beans: You can swap black beans with kidney beans, pinto beans or a mix of legumes for variety.
• Coconut Milk Twist: Add a splash of coconut milk to the soup for a richer and creamier version with a subtle tropical flavour.

PREPPING AND STORAGE

• Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
• Freezing: This soup freezes well. Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently before enjoying.