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This spicy black bean soup makes the perfect quick and easy weeknight dinner or simple meal prep recipe for a busy week! Loaded with beans, veggies, and rice – this vegan soup is hearty enough to please even the meatiest of carnivores in your life!
You’ll Love This
- Most of the ingredients are pantry staples that you’ll likely have on hand or at least be able to easily find at the store. Canned beans, corn, and tomatoes along with a few fresh veggies, broth and rice is all it takes to get this soup on the dinner table tonight!
- It’s filled with beans and veggies but tastes oh so comforting! This soup has the best of both worlds – tons of filling, fiber loaded vegetables but SO MUCH flavor that it tastes indulgent. Add some (vegan, if desired) sour cream and tortilla chips for good measure and you’ve got a balanced dinner that will fill your family up!
- It’s the perfect easy meal prep recipe! I love to make a big pot of this on Sunday afternoon and then I know my lunches for the week are taken care of. This soup will stay fresh (stored in an airtight container) in the fridge for up to a week.
Instructions
Saute onion, green pepper and a large pinch of salt and pepper in olive oil.
Add jalapeno and garlic and continue to saute.
Add chiles in adobo, cumin, chili powder, and garlic powder.
Add black beans, corn, tomatoes, vegetable juice, and vegetable broth.
Stir in rice.
Combine everything and simmer over low heat for about 10 minutes or until the rice is cooked through.
Stir in sugar if desired along with juice of 1 lime. Season to taste with salt and pepper, garnish as desired and enjoy!
Tips
- If you like a really spicy soup, feel free to add a full 3 teaspoons of chiles in adobo AND leave the ribs and seeds in the jalapeno before adding it to the soup. I like a moderately spicy soup so I typically add two teaspoons of chiles in adobo but still remove the ribs and seeds from the jalapeno. I find that this gives it just the right amount of heat for my (admittedly) delicate palate.
- You could use brown rice or quinoa in place of the regular rice in this recipe. Just simmer your grain of choice in the soup until it is cooked through but still a bit of an al dente bite to it.
- If you have serious meat eaters in your family, feel free to add some taco seasoned ground beef to this dish or even chorizo. However, I would encourage you to serve this (vegan) soup as is to your family first and see if they even notice that there’s no meat! It’s loaded with so many hearty ingredients that I doubt they’ll even be wondering!
- Season this soup with a hearty amount of salt. The one thing that’s going to go a long way in boosting the flavors of this soup is salt. Don’t be afraid of it! Add several pinches throughout the cooking process, tasting as you go. And be sure to add a little salt after it’s all cooked together too.
- If you’re using this as a meal prep recipe or planning to eat it at a later date, be sure you season to taste with salt and pepper after you re-heat it each time. This will REALLY bump up the flavors of everything!
Vegan Soups
- Creamy Vegan Tomato Soup
- Vegan Curried Cauliflower Soup
- Roasted Butternut Squash Soup
- Vegan Creamy Wild Rice Soup
- Vegan Creamy Carrot Soup
Spicy Black Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This spicy black bean soup makes the perfect quick and easy weeknight dinner or simple meal prep recipe for a busy week! Loaded with beans, veggies, and rice – this vegan soup is hearty enough to please even the meatiest of carnivores in your life!
Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 green pepper, diced
- 1 jalapeno, ribs and seeds remove, minced
- 5 cloves garlic, minced
- 1–3 teaspoons chiles in adobo
- 2 tablespoons cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 (15 oz.) cans black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- 3 cups V8 (or other brand vegetable juice)
- 32 oz. vegetable broth
- 1 cup uncooked rice
- 1 tablespoon sugar, optional
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish:
- tortilla chips
- sliced avocado
- sliced jalapeno
- fresh chopped cilantro
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, green pepper and a large pinch of salt and pepper. Cook, stirring frequently for 4-5 minutes.
- Add jalapeno and garlic to the pot and cook for another minute, stirring frequently.
- Add chiles in adobo, cumin, chili powder, garlic powder, black beans, corn, tomatoes, vegetable juice, vegetable broth and rice.
- Stir everything together and bring to a simmer over medium heat.
- Cover and simmer over low heat for about 10 minutes or until the rice is cooked through. Be sure to stir every couple minutes.
- Stir in sugar if desired along with juice of 1 lime. Season to taste with salt and pepper and enjoy!
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
Keywords: black bean and rice soup, spicy bean soup, vegan black bean soup
Delicious, thank you for sharing .
★★★★★
I am glad you enjoyed this recipe Judy! Thanks for leaving a review – I really appreciate it 🙂
I’ve made versions of black bean soup before, but the chiles in adobo are going to level up my black bean soup-making game. Those need to become a staple in my house.
I could not agree more. Once you start using them, you’ll never want to make a Mexican dish without them!! 🙂
Is there something else we can use if we don’t have V8 or any other vegetable juice in the pantry?
Ekta – I would recommend anything tomato-based that would have a similar consistency to V8 (or could be pureed to create a similar consistency). One reader used tomato soup with great success. Also, crushed tomatoes, tomato sauce, diced tomatoes (but puree them) would work. Even like a tomato paste with some broth would work too! I will let you know if I come up with any more substitutions!! And please let me know how it turns out if you do end up making it!! 🙂
Can you make this in the crockpot?
Yes!! I think this would work just fine in a crock pot!! I think a couple hours on high or 4 hours on low would likely do the trick, but it WILL depend on what kind of rice you use so you’ll probably have to check it throughout. Alternatively, you could cook the rice separately and add it at the end. Let me know how it goes it you end up trying it!
I did end up making the soup in the crockpot. The soup was in the crockpot for about 10 hours or so on low. I added a 1/2 cup of rice. If I make it in the crockpot again I would wait and add the rice to the crockpot with a few hours left that way it’s not mushy. Thank you for the good recipe!
Thanks for letting me know how it went!
Looks delicious, could I make this in an instant pot?
I have not tried it in an instant pot before, but I would imagine that it could work!! I’d just err on the side of lower cook time so that the rice doesn’t overcook. It might take a few tries to get the timing right!
This was my first time having black bean soup, and I loved it. I added pinto beans and 1/2 bag of instant rice as well, and it was just as good. It reminded me of a meatless taco soup 😋 This will most definitely be going into my recipe stash, especially for those winter/fall days. P,s The adobo sauce was the perfect touch. The spicier, the better!!!!!
WOOHOO! So glad that you enjoyed this recipe. Could not agree more – the chiles in adobo really give this soup a ton of flavor. I must say, I’m excited for Fall to come so we can get back to enjoying our weekly soups! Thanks for leaving a review – I really appreciate it! 🙂