Spicy Black Bean and Tomato Soup is a hearty and flavorful dish that’s perfect for cool days when you’re craving something warm and comforting. This soup is rich in spices like cumin, smoked paprika, and cinnamon, which gives it a deep and robust flavor. The combination of black beans, tomatoes, and vegetable stock creates a nourishing base, while fresh herbs like marjoram and toppings such as avocado and almond yogurt add a fresh, creamy contrast. It’s also a great vegan option packed with plant-based protein and fiber, making it nutritious as well as delicious.
This recipe is perfect for a quick weeknight dinner or meal prep, as it can be made in large batches and stored for several days. Plus, it’s versatile—easily adjusted to your taste preferences by varying the spice level or changing up the toppings.
Full Recipe:
Spicy Black Bean and Tomato Soup
- Total Time: 40 minutes
Description
Spicy Black Bean and Tomato Soup is a hearty and flavorful dish that’s perfect for cool days when you’re craving something warm and comforting. This soup is rich in spices like cumin, smoked paprika, and cinnamon, which gives it a deep and robust flavor. The combination of black beans, tomatoes, and vegetable stock creates a nourishing base, while fresh herbs like marjoram and toppings such as avocado and almond yogurt add a fresh, creamy contrast. It’s also a great vegan option packed with plant-based protein and fiber, making it nutritious as well as delicious.
Ingredients
For the Soup:
- 3 cloves of garlic (minced)
- 1 mild red chili pepper (finely chopped)
- 10 g fresh marjoram (approx. 1 tbsp, chopped)
- Olive oil (heat-resistant, for sautéing)
- 1 tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 2 tsp coriander powder
- 1 pinch cinnamon powder
- 400 g canned tomatoes (approx. 14 oz, crushed or diced)
- 400 g black beans (approx. 14 oz, from a jar, rinsed and drained)
- 500 ml vegetable stock (approx. 2 cups)
- Crystal salt (to taste, from the mill)
For the Topping:
- 1 spring onion (sliced)
- Chopped fresh tomatoes
- Almond yogurt (for creaminess, or any plant-based yogurt)
- Organic lime (cut into wedges for squeezing)
- 1 avocado (sliced)
- Fresh parsley (chopped)
Instructions
tep 1: Sauté the Aromatics
- Heat the Oil: In a large pot, heat 2 tablespoons of heat-resistant olive oil over medium heat.
- Cook Garlic and Chili: Once the oil is hot, add the minced garlic and chopped red chili pepper. Sauté for about 1-2 minutes, stirring frequently to avoid burning the garlic.
- Add Marjoram: Stir in the fresh chopped marjoram and cook for another minute to let the flavors blend.
Step 2: Add the Spices
- Tomato Paste and Spices: Add 1 tablespoon of tomato paste to the pot, stirring to combine. Cook for another 1-2 minutes until the paste slightly darkens in color.
- Spice It Up: Add the cumin, smoked paprika, coriander powder, and a pinch of cinnamon. Stir well to toast the spices for 30 seconds to 1 minute, which will enhance their flavors.
Step 3: Add the Tomatoes and Black Beans
- Canned Tomatoes: Pour in the canned tomatoes (including their juices), and stir to combine with the aromatics and spices. Let the tomatoes simmer for about 5 minutes.
- Add Black Beans: After simmering the tomatoes, add the drained and rinsed black beans to the pot. Stir them into the mixture.
Step 4: Simmer the Soup
- Add Vegetable Stock: Pour in 500 ml of vegetable stock (about 2 cups). Stir well to combine all the ingredients.
- Season with Salt: Add salt to taste. Start with 1/2 teaspoon and adjust as needed.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally. This will allow the flavors to meld together and the soup to thicken slightly.
Step 5: Prepare the Toppings
- Chop the Toppings: While the soup is simmering, prepare the toppings. Slice the spring onions, chop the fresh tomatoes, cut the avocado, and finely chop the parsley.
- Ready the Lime and Yogurt: Cut the organic lime into wedges and prepare the almond yogurt for drizzling.
Step 6: Serve the Soup
- Ladle into Bowls: Once the soup has simmered and thickened to your liking, turn off the heat. Ladle the soup into bowls.
- Add Toppings: Top each bowl with slices of spring onion, fresh chopped tomatoes, avocado, a dollop of almond yogurt, and a sprinkle of fresh parsley. Squeeze a wedge of lime over the top for added brightness.
- Serve Hot: Serve the soup immediately while it’s hot, with extra lime wedges and almond yogurt on the side for those who want more.
- Prep Time: 10mins
- Cook Time: 30mins