Spicy Black Bean and Tomato Soup

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:

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)

Steps to Make Spicy Black Bean and Tomato Soup

Step 1: Sauté the Aromatics

  1. Heat the Oil: In a large pot, heat 2 tablespoons of heat-resistant olive oil over medium heat.
  2. 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.
  3. Add Marjoram: Stir in the fresh chopped marjoram and cook for another minute to let the flavors blend.

Step 2: Add the Spices

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. Add Vegetable Stock: Pour in 500 ml of vegetable stock (about 2 cups). Stir well to combine all the ingredients.
  2. Season with Salt: Add salt to taste. Start with 1/2 teaspoon and adjust as needed.
  3. 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

  1. 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.
  2. Ready the Lime and Yogurt: Cut the organic lime into wedges and prepare the almond yogurt for drizzling.

Step 6: Serve the Soup

  1. Ladle into Bowls: Once the soup has simmered and thickened to your liking, turn off the heat. Ladle the soup into bowls.
  2. 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.
  3. 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.

Nutrition Facts (Per Serving)

  • Calories: 250-300 kcal
  • Protein: 10-12 g
  • Carbohydrates: 40 g
  • Fat: 10-12 g
  • Fiber: 10-12 g
  • Sodium: 600 mg

This soup is high in fiber from the black beans and tomatoes, making it a satisfying meal that will keep you full for hours. The healthy fats from the avocado and almond yogurt add creaminess without weighing you down, while the spices provide plenty of flavor without the need for excess salt or sugar.

Frequently Asked Questions (FAQs)

1. Can I use dried beans instead of canned?

Yes, you can use dried black beans, but they will need to be cooked beforehand. Soak them overnight and cook them until tender before adding them to the soup. This will add a bit of extra time to the recipe but will work just as well.

2. Can I make this soup in advance?

Absolutely! This soup actually tastes better the next day as the flavors have more time to develop. Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

3. Is there a way to make this soup spicier?

To increase the spice level, you can add more chili pepper or even include a teaspoon of chili powder or cayenne pepper. Adjust the spice to your personal taste.

4. Can I freeze this soup?

Yes, this soup freezes very well. Let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it up on the stove.

5. What other toppings can I add?

Feel free to get creative with the toppings! You can add tortilla chips for crunch, shredded vegan cheese, or even roasted corn. This soup is versatile and works well with a variety of toppings.

Tips for Making the Best Spicy Black Bean and Tomato Soup

  1. Use Fresh Spices: Fresh, high-quality spices will elevate the flavor of your soup. If possible, grind your cumin and coriander seeds just before cooking.
  2. Control the Spice Level: If you prefer a milder soup, reduce the amount of chili pepper or smoked paprika. On the other hand, if you love spice, feel free to increase the amount of chili.
  3. Texture Adjustments: For a creamier soup, you can use an immersion blender to blend a portion of the soup, leaving some chunks for texture. If you prefer a brothier consistency, add more vegetable stock.
  4. Balancing Flavors: The fresh lime juice helps to balance the richness of the soup, so don’t skip it! The acidity will brighten the flavors.

Storage Tips

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
  • Freezing: This soup freezes well for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers or bags. To thaw, place it in the fridge overnight before reheating.

Conclusion

Spicy Black Bean and Tomato Soup is a perfect go-to recipe for when you want something easy, nutritious, and flavorful. Packed with protein-rich black beans, fiber from tomatoes, and a variety of bold spices, this soup will warm you up from the inside out. The freshness of the toppings like avocado, almond yogurt, and lime adds brightness and balances the richness of the spices, making each bite flavorful and satisfying.

This recipe is not only versatile but also ideal for meal prep, as it stores and reheats well. Whether you’re making it for a cozy dinner at home or preparing it in advance for busy weekdays, this spicy black bean soup is sure to become a favorite. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Black Bean and Tomato Soup


  • Author: Olivia
  • 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

Scale

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

  1. Heat the Oil: In a large pot, heat 2 tablespoons of heat-resistant olive oil over medium heat.
  2. 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.
  3. Add Marjoram: Stir in the fresh chopped marjoram and cook for another minute to let the flavors blend.

Step 2: Add the Spices

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. Add Vegetable Stock: Pour in 500 ml of vegetable stock (about 2 cups). Stir well to combine all the ingredients.
  2. Season with Salt: Add salt to taste. Start with 1/2 teaspoon and adjust as needed.
  3. 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

  1. 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.
  2. Ready the Lime and Yogurt: Cut the organic lime into wedges and prepare the almond yogurt for drizzling.

Step 6: Serve the Soup

  1. Ladle into Bowls: Once the soup has simmered and thickened to your liking, turn off the heat. Ladle the soup into bowls.
  2. 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.
  3. 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