Every now and then I have super lazy days when I don’t want to spend a huge amount of time in the kitchen, but don’t feel like ordering takeout. On days like those I turn to this easy fifteen (15!) minute spicy black bean soup recipe, and I think you will too!
So what makes this soup great? Not only does the soup come together with canned black beans (huge timesaver!), but it only uses less than 10 ingredients. Plus, since it comes together in one single pot, cleanup is a breeze! Not to mention this black bean soup is naturally vegan, vegetarian and gluten free!
Tips Before You Get Started
Make sure you read through the full black bean soup recipe before you get started. Also, gather all the ingredients and equipment needed before you start. The tips below will help you make the best spicy black bean soup!
- Use the right salt. You’ll notice that the recipe calls for kosher salt, not table salt or sea salt. I cook with kosher salt because it gives me more control over the saltiness of my food. If you don’t have kosher salt on hand, I really recommend you make the switch, but you can still make this recipe, just salt to taste. Start with ½ teaspoon salt and sprinkle on more salt as needed.
- If you don’t want a spicy black bean soup, just omit the jalapeño and the black beans will shine on their own. Want it even spicier? You can also sub out the jalapeño for some serrano peppers at a 1:1 ratio to make it even spicier!
- Don’t have yellow onions on hand? Use white onions! Or throw in whatever onions you do have, just make sure you use fresh onions, not onion powder.
- Don’t rinse your black beans out, and don’t throw out the can immediately either. You’ll use the empty can of black beans to measure out your water. I like to do it this way so that I get the remaining flavor from the bottom of the can of black beans.
- When making spicy black bean soup (or any soup for that matter!), use an appropriately sized pot. Because I made a small portion of this black bean soup, I used a 2qt sauce pan, like this one. If you’re scaling up the recipe, make sure you use a big enough pot to accommodate all your black bean soup without spilling over. A dutch oven like this one is always a good idea!
Spicy Black Bean Soup (vegan)
- 1/2 yellow onion, diced about 1 cup
- 1 garlic clove, minced
- 1/2 jalapeño, diced about 1.5 tablespoons
- 1/2 roma tomato, diced about 1/4 cup
- 1/2 tbsp canola oil use any vegetable oil you have on hand
- 1 15 oz can black beans
- 15 oz water
- 1 bay leaf
- 1/4 tsp ground black pepper
- 3/4 tsp kosher salt or to taste
- Cut a whole onion in half (from root to tip) and dice into small pieces. Set aside into a small bowl.
- Mince a clove of garlic and set aside in the same small bowl as the onion.
- Cut a jalapeño down the middle (root to tip) and take out the seeds. Use half of the jalapeño and dice it into very small pieces. Set aside in the same small bowl with the onion and garlic.
- Take a small roma tomato and slice down the middle (root to tip). Dice it into small pieces and add to the small bowl with the other veggies.
- Heat up a small pot or saucepan over medium heat and add 1/2 tablespoon of oil.
- Add the diced veggies to the pot and saute for about a minute or two, until everything starts to sweat and the onion starts turning translucent
- Add the can of black beans to the pot and give everything a good stir to incorporate
- Add a the black pepper and kosher salt and stir to combine
- Using the same can the black beans came in, fill up the can with water (abotu 15 oz of water) and add to the pot
- Bring everything to simmer and reduce heat to medium low. Let simmer about 5-10 minutes.
- Serve in a bowl on top of white rice, and top with optional avocado, cheese or whatever else you have on hand.
How to Store Black Bean Soup
This spicy black bean soup recipe only makes a small batch of soup you can finish in one night. If you scale up the recipe you can store it in some glass round containers like these ones. Or, in large mason jars like these. Keep them sealed tight in the fridge and warm up in a separate bowl as needed.
How Long Does Black Bean Soup Last in the Fridge?
Black bean soup will keep in the fridge for around 3 days. Since you’re using canned black beans that are cooked all the way through, freezing the soup could make it a bit mushy. Let me know if you’ve tried freezing it and how that worked out for you though!
What Do You Eat with Black Bean Soup?
This spicy black bean soup is so flavorful on its own that I like to pair simple things alongside it, like white rice (or this cilantro lime rice!) You could also serve some crusty bread alongside the black bean soup to soak up the broth and flavors. Keep it simple, I say!