Spicy Black Bean Soup
This spicy black bean soup nake your great quick and effortless weeknight dinner or easy meal prep recipe for a busy week! Full of with beans, vegetables, and rice. This vegan-soup is hearty and so delicious!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Spicy Black Bean Soup
Servings: 8
Calories: 321kcal
Author: Kayla
- 1 red-onion diced
- 3 15 oz cans black beans drained and rinsed
- 1 green-pepper diced
- 1 jalapeno ribs and seeds remove, minced
- 5 cloves garlic minced
- 1-3 tsp chiles in adobo
- 2 tbsp cumin
- 3 cups V8 or other brand vegetable juice
- ½ tbsp chili powder
- ½ tsp garlic powder
- fresh-cracked-pepper
- 1 tbsp sugar optional
- 1 tbsp olive oil
- kosher-salt
- 1 15 oz can corn drained
- 32 oz vegetable broth
- 1 cup uncooked rice
- 1 15 oz can fire roasted diced tomatoes
- juice of 1 lime
For the Garnish
- fresh-chopped cilantro
- tortilla-chips
- sliced jalapeno
- sliced avocado
Heat oil in a large-pot over moderate heat. Then add green pepper, onion and a large pinch of pepper and salt. Cook, stirring regularly for 4-5minutes.
Add garlic and jalapeno into the pot & cook for one more minute, stirring regularly.
Add black beans, chiles in adobo, chili powder, cumin, garlic powder, corn, vegetable broth, tomatoes, vegetable juice and rice.
Stir everything together and bring to a simmer over moderate heat. Then cover & simmer over low-heat for 10minutes, or till the rice is cooked through. Make sure you stir every few of minutes.
Stir in sugar if desired alongside juice of 1 lime. Season to taste using salt and pepper. Serve and enjoy!