After a month overseas, I have been craving Mexican food like no other time in my life. Those spices, those limes… Oh, how I’ve missed it. I’ve always had a weird soft spot for black bean soup — I can eat it any season and I’ve made it a lot of ways.
This version is a Spicy Vegetarian Black Bean Soup. It’s exactly what the jet lag doctor ordered. It’s got onions and cayenne pepper and other herbs and spices. It’s got garlic and, of course, glorious and juicy black beans. And to top it off, it’s sprinkled with grated cheese, sour cream, creamy avocado and a drizzle of fresh lime juice. (But if you leave off the cheese and sour cream, you’ve got yourself a vegan soup. Which is just as fine and dandy, if you ask me.)
In some parts of the country, soup season isn’t quite over yet. This one makes the transition into warmer weather a bit easier. It reminds you that summer evenings next to a taco truck are nigh. Pop open the Coronas, y’all, and serve this soup with a side of crunchy tortilla chips. Summer will be here before we know it. // susannah
Click below to see the recipe for Spicy Vegetarian Black Bean Soup!
Spicy Black Bean Soup
ingredients
- 1½ tablespoons olive oil
- 1 medium white onion diced
- 1½ tablespoons chili powder
- 1½ tablespoons dried oregano
- 1 teaspoon cumin
- 1 big pinch cayenne pepper to taste
- ½ teaspoon salt
- ½ teaspoon freshly-ground black pepper
- 4 cloves garlic minced
- 45 ounces black beans drained but not rinsed
- 3 cups water
- 2 bay leaves
Optional toppings
- cheddar cheese grated
- mozzarella cheese grated
- sour cream
- lime juice
- avocado
- bacon crumbles
- chopped cilantro
instructions
- In a large pot over medium heat, heat the oil. Add the onion and stir to coat with oil. Cook, stirring occasionally, until the onions become translucent, about 6 minutes.
- Stir in the spices, salt, pepper and garlic and cook until fragrant, about 2 minutes.
- Add the black beans and stir to combine with the spiced onion mixture. Cook for another 3 minutes. Stir in water and bay leaves.
- Bring the soup to a boil. Reduce heat. Simmer uncovered for 25 minutes.
- Serve immediately with whatever toppings you prefer!
notes
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Devra Pomeroy says
Man, that soup looks awesome! My husband hates beans, but I think I am going to have to make that for myself for some evenings when he is working a closing shift.
And I agree, being out of the country does make a person crave Mexican food! (Unless you are in Mexico lol)
Beverly says
I LOVE when I find recipes that I have all of the ingredients for!! I’m going to make this for my husband and some friends sometime!! Don’t worry, I’ll insta it …but it definitely won’t be as pretty as yours! xo
Linda | Brunch with Joy says
This black bean soup looks so comforting and delicious. I’m sure you missed all the food we have here 🙂
Alexandria says
That looks delicious! I will definitely have to try that. I never use to be a soup person, every time I would get sick Edward would try to serve me some and I’d pitch a fit like a child and be so angry and ask where my cheese burger was.
Beverly says
Hi again! I just made this soup tonight since my husband and I have family in town. And guess what? They LOVED it! I added some corn and canned diced tomatoes, which added some fun texture to the already fabulous soup.
This recipe is going in my recipe box (to be created), and my mother in law wants it in hers too. So basically, try this soup!!
xo Bev