Soup Sunday: Southwestern Spicy Black Bean Soup

 

Hello my lovelies!!

So I hope you’re in a region of the country where the weather has been absolutely gorgeous. I can’t get enough of this amazing weather we’ve had all week. I am so ready for spring it’s ridiculous. I can’t wait to enjoy the outdoors in the sunshine, go to the farmers market to get fresh veggies like zucchini, heirloom tomatoes and herbs!

Maybe that’s what sparked my interest in making this black bean soup. I wanted to go Mexico…or some place warm? Or maybe I was just thinking warm…? Haha. OK but seriously, I wanted to make something on the lighter side but packed with tons of flavor and spice. This soup was perfect for the job.

Pin It

It also only has 10 ingredients. Now how could you not want to try to make it??

Adapted from Eating Well

Southwestern Spicy Black Bean Soup

•1 tablespoon olive oil
•1/4 cup red onion, chopped (1/2 medium onion)
•1 tablespoon chili powder
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper  **optional – (I added this. And added a lot apparently. WOO-EEY! spicy)
•2 cans (15-oz. or approx. 3 cups) black beans, drained and rinsed
•1/2 cup salsa (I used hot!)
•1/4 teaspoon salt
•3 cups water
•1 tablespoon freshly squeezed lime juice

Method

Heat a large pot with the olive oil. When it’s nice and hot, add the onions and cook 3-5 minutes, or until softened. Next add the spices (chili powder, cumin and cayenne pepper) and cook 1 minute. Add the beans, water, salt and salsa and stir. Cover and let it come to a boil. Once it’s boiling, reduce the heat and let it simmer 5-10 minutes. Take the soup off the heat and squeeze the lime juice in. Transfer half the soup into a blender or food processor and process until slightly smooth. Add back to the pot, stir and serve.

Optional garnishes: dollop of Greek yogurt or sour cream, chopped cilantro, extra salsa or lime juice.

It’s that simple! This made about 5 cups and I’ve been eating 3/4 cup since the spice is just too much. Even for me. GASP. Never thought that would happen ;) It was just over-zealous me thinking I could handle more spice than trusting the recipe probably had more than enough, what with that chili powder. Oh well. It was still delicious. And hey! The spice only helps rev up that metabolism! Another good thing? Eating 1 cup is only around 200 calories per serving and 9 grams of protein. Not bad for a lunch! Pair it up with some Greek Yogurt for extra protein. Yummy!

Are your ready for spring?
What foods do you most like to eat during spring and summer?

10 thoughts on “Soup Sunday: Southwestern Spicy Black Bean Soup

  1. Jenny

    This is a good base! I added green peppers and corn to the mix and I think it adds a lot more flavor to it. If it’s helpful, I used an entire lime and halved the amount of cayenne pepper.. It enhances all the flavors even more.

    Reply
  2. Helene Dsouza I Masala Herb

    I am always kind of out of ideas when its about beans, even though there r a million beans recipes out there. I guesse they never tempt me enough but your black bean soup is a recipe which caught my eye. thanks for the share Aparna

    Reply
    1. Aparna B. Post author

      You’re most welcome! I agree with you. I have the opposite problem. I feel like there are limited types of soups for me to make vegetarian, and my go-to ingredient is always beans LOL.

      Reply
    1. Aparna B. Post author

      I was pretty surprised too. It was SO spicy, but it was good! I kind of think next time I won’t blend it as much so it’s more chunky. I also think adding some tomato paste or crushed tomatoes might help, but then it might turn into chili lol

      Reply
  3. sarah @ sarah learns

    i love that spoon! so cute!

    and yeah, this weather is beyond amazing. i can’t get enough of it! i’m bummed because i won’t get home until around 7pm tonight. i’m still going to get the dogs outside for a nice long walk though.

    asparagus is my fave fave favorite spring food!

    Reply
    1. Aparna B. Post author

      MINE TOO! I love them, especially if they’re grilled. Really any grilled vegetable trumps in my diet. Grilled corn om nom nom. I love heirloom tomatoes, too. That sucks you won’t get home until later tonight :( but the pups will love you still and the light will hang out later than it has so that’s always a win!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>