Spicy Black Bean Soup


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.

Prep Time:
1 hr
Additional Time:
30 mins
Total Time:
1 hr 30 mins
8 servings


  • 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

  • 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


  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.

  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.

  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.

  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.


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

Nutrition Facts (per serving)

297 Calories
5g Fat
50g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups each
Calories 297
% Daily Value *
Total Carbohydrate 50g 18%
Dietary Fiber 13g 46%
Total Sugars 14g
Added Sugars 7g 14%
Protein 13g 26%
Total Fat 5g 7%
Saturated Fat 1g 3%
Vitamin A 5462IU 109%
Vitamin C 41mg 46%
Folate 30mcg 7%
Sodium 716mg 31%
Calcium 176mg 14%
Iron 4mg 24%
Magnesium 124mg 30%
Potassium 777mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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