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5.0 from 6 votes

Spicy Black Bean Soup

Spicy black bean soup combines the rich, earthy depth of black beans with a kick of heat, creating a flavorful and nourishing meal that warms you from the inside out.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 15
Calories: 208 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tbsp olive oil divided
  • 1 tsp sea salt
  • 2 lb black beans Dried, if not using an instant pot, soak beans to rehydrate the day before making soup
  • ¼ tsp fresh cracked black pepper
  • 1 onion
  • ¼ cup garlic diced
  • 1 bell pepper diced
  • 2 leeks diced and divided
  • 3 poblano peppers
  • 3 12 oz vegetable stock
  • 4 12 oz cans Ro-Tel diced tomatoes - preferably 2 original 1 chili, 1 hot
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 bay leaves

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. On a baking sheet, lay out poblano peppers with a drizzle of oil.
  3. Bake until skin is blistered and browned.
  4. When done, remove tops and dice.
  5. While poblanos cook, turn instant pot (or a large stock pot) to simmer.
  6. Add in oil and heat until shimmery.
  7. Add diced onion, garlic, and leeks.
  8. Simmer until lightly browned and softened.
  9. Add 2 containers of stock, and ro-tel.
  10. Add beans.
  11. Add spices and bay leaves.
  12. If cooking in an instant pot, set to seal and cook on high pressure for 50 minutes (We've tried both natural release and forced release, the beans are softer with natural release, and a bit firmer with forced - both are very delicious, so this is up to your preferences.)
  13. If cooking on the stovetop, let simmer on low for 1 hour.
  14. If cooking in a slow cooker, let cook on low for 4-5 hours.
  15. In a large pan over medium high heat, soften 1 diced leek and a diced bell pepper. Cook until very soft and lightly browned.
  16. When soup is heated and beans are very soft, add diced pepper and leek, as well as the diced poblano peppers into soup.
  17. Add the final container of stock, sea salt, and pepper, mix well.
  18. Serve immediately, or portion servings for lunches or even to freeze.

Nutrition Information

Serving 1g Calories 208kcal (10%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 7mg (2%) Sodium 747mg (31%) Fiber 9g (36%) Sugar 6g (12%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 208

% Daily Value*

Serving 1g
Calories 208kcal 10%
Carbohydrates 30g 10%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 7mg 2%
Sodium 747mg 31%
Fiber 9g 36%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.