AuthorLeah St John, CHN
RatingDifficultyBeginner

This spicy black bean soup is full of plant-based protein and is a hearty meal. It can be enjoyed in the heat of summer, or on a chilly winter day.

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Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 4 15 oz cans of black beans
 1 large red onion, finely diced
 5 large garlic cloves, minced
 3 ½ cups vegetable broth
 3 ½ cups water
 ¼ cup fresh cilantro
 2 tbsp dried cilantro
 2 ½ tsp dried oregano
 2 tsp cumin
 10 dashes hot sauce (adjust to taste)
 ½ lime, juiced
 ½ tsp Himalayan salt

1

Drain and rinse the black beans, and set aside. Puree 1/4 of them in a food processor, and set aside.

2

Heat 1-2 tbsp of the broth on medium heat in a soup pot, and sauté the onion for 5 minutes.

3

Add the vegetable broth, water, hot sauce, whole and pureed beans, dried cilantro, dried oregano and cumin. Bring to a boil, and reduce to a simmer. Cook for 20 minutes.

4

Add the garlic and salt, and cook for another 5 minutes. Squeeze in the lime juice, and stir to combine.

5

Serve, and garnish with fresh cilantro.

Category

Ingredients

 4 15 oz cans of black beans
 1 large red onion, finely diced
 5 large garlic cloves, minced
 3 ½ cups vegetable broth
 3 ½ cups water
 ¼ cup fresh cilantro
 2 tbsp dried cilantro
 2 ½ tsp dried oregano
 2 tsp cumin
 10 dashes hot sauce (adjust to taste)
 ½ lime, juiced
 ½ tsp Himalayan salt

Directions

1

Drain and rinse the black beans, and set aside. Puree 1/4 of them in a food processor, and set aside.

2

Heat 1-2 tbsp of the broth on medium heat in a soup pot, and sauté the onion for 5 minutes.

3

Add the vegetable broth, water, hot sauce, whole and pureed beans, dried cilantro, dried oregano and cumin. Bring to a boil, and reduce to a simmer. Cook for 20 minutes.

4

Add the garlic and salt, and cook for another 5 minutes. Squeeze in the lime juice, and stir to combine.

5

Serve, and garnish with fresh cilantro.

Spicy Black Bean Soup