Spicy Black Bean Soup

Name: Spicy Black Bean Soup
Total time: 1 h 30 min
Ingredients: 2 jalapeño peppers; 2 tablespoons extra-virgin olive oil; 3 cups chopped onion; 1 ½ cups diced carrot; 5 cloves garlic, minced; 4 cups low-sodium vegetable broth; 4 (15 ounce) cans low-sodium black beans, rinsed; 1 (28 ounce) can fire-roasted diced tomatoes; 3 tablespoons molasses; 2 tablespoons lime zest; 5 tablespoons lime juice; 1 ½ teaspoons ground cumin; 1 ½ teaspoons smoked paprika; ⅛ teaspoon cayenne pepper, or to taste; 3 bay leaves; 1 teaspoon salt; ¾ teaspoon ground pepper; 4 cups chopped kale; Chopped scallions & chopped fresh tomato for garnish

14 Ratings
13 Reviews

This healthy vegetarian bean soup recipe draws inspiration from Brazil's feijoada, a pork and black bean stew. Blackened jalapeños, fire-roasted tomatoes and smoked paprika give it plenty of flavor.

Danielle Centoni

Source: EatingWell Magazine, January/February 2017

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Recipe Summary

active:

1 hr

total:

1 hr 30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.

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Step 2
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.
Step 3
Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
Step 4
Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

Tips

To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.

Nutrition Facts

Serving Size:

about 1 1/2 cups each

Per Serving:

297 calories; protein 12.9g; carbohydrates 49.7g; dietary fiber 12.9g; sugars 13.9g; fat 5.4g; saturated fat 0.6g; vitamin a iu 5461.5IU; vitamin c 41mg; folate 29.7mcg; calcium 176.2mg; iron 4.4mg; magnesium 123.9mg; potassium 776.5mg; sodium 715.7mg; added sugar 7g.

Exchanges:

1 1/2 starch, 2 1/2 vegetable, 1/2 other carbohydrate, 1 1/2 lean meat, 1/2 fat

14 Ratings

5 star values: 10
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

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iamsosmrtbilly

01/17/2022

Absolutely loved this soup recipe. I didn’t use any smoke flavours though as I don’t like it. I subbed in heirloom canned tomatoes and regular paprika and it still tastes fantastic. I will be making this soup again.

J T-R

01/23/2021

Love everything about this soup!! Pureed entire batch and will definately make again. So good.

Martha Smith

10/14/2018

I think this soup is great! Made it pretty much exactly as written. I found the flavours really balanced with all the lime zest and juice and all but I’m pretty into lime.

Diane Allen-Harkins

10/10/2018

I'm making this soup as I write, the only alterations to the recipe I've made are using pressure cooked dried black beans instead of the canned ones and I didn't have enough limes so added the juice of one orange along with the lime. It's about ready to eat and smells absolutely amazing. Can't wait for dinner.

Jo Young

02/04/2018

I made a few substitutions and omissions, but this turned out fine. Unfortunately, I dislike smoked paprika, but had Hungarian hot paprika and substituted 1teaspoon instead. Spicy, but good. Didn't have molasses, so I substituted pure maple syrup instead. Also, I only had two medium-sized limes, so I used the zest and juice of those and that seemed like just enough citrus for this quantity of soup. FYI: This soup took me two hours to prepare. Would make this again. Yes!

sfoken092

09/27/2017

I made this soup last night and my husband and I loved it. It's one of the best Black Bean soups I have ever made. The only thing I did differently was cut the portions in half and also substituted maple syrup for the molasses because I couldn't find any here in Mexico City.

EatingWell Member

09/27/2017

Simone

04/07/2017

I just added Shrimps. Delicious and I will be making it again, again and again!

Beth

01/17/2017

I highly recommend this recipe- it was so flavorful! I kept everything the same except reduced the lime zest & juice slightly and didn't puree it.

BJWalls

01/12/2017

Fantastic! This has such a beautiful flavor. What could be a boring black bean soup has been turned into something hearty and slightly exotic. I do not care for limes themselves but love the flavor and excitement they add to recipes. Thank you for making such a great cold weather comfort food that is healthy. Even better day 2,3 flavors really marry nicely.

jamiestew

01/10/2017

I actually love the citrus in this, but I'm a fan of citrus in general. Good smokey flavor and, yes, lots of lime. A good healthy, hearty meal.

EatingWell Member

01/10/2017

I actually love the citrus in this, but I'm a fan of citrus in general. Good smokey flavor and, yes, lots of lime. A good healthy, hearty meal.

Penny_Shore

12/22/2016

WAY too much lime -- it's the predominate flavor when made following the recipe. Could it be that the zest and juice should be measured in teaspoons vs. tablespoons??

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (13)

All Reviews for Spicy Black Bean Soup

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Spicy Black Bean Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (13)

All Reviews for Spicy Black Bean Soup