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Spicy Vegan Black Bean Soup

Kick your flavors up a notch when you make this spicy soup! The combination of the warmth and the spice will help to keep you warm on these colder nights. Beans are a great source of dietary fiber and protein, and the seasonings have powerful anti-inflammatory properties!

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


For the Soup

  • 2 tbsp. extra virgin olive oil
  • 1 medium red onion chopped
  • 1 clove garlic minced
  • 1/2 jalapeño finely chopped (optional)
  • 2 medium-sized carrots chopped
  • 1 red bell pepper chopped
  • 4 tsp. ground cumin
  • 2 tsp. chili powder
  • 1/4 tsp. red pepper flakes to taste (optional)
  • 16 oz can organic sweet corn, drained and rinsed
  • 18 oz cans organic black beans, drained and rinsed
  • 4 c low-sodium vegetable broth
  • 1/2 lime juiced
  • 1/4 c cilantro chopped
  • sea salt & pepper to taste

Optional Toppings

  • sliced avocado
  • diced jalapeño
  • chopped cilantro


  1. Warm the oil in a Dutch oven or large pot over medium heat. Add the onions, garlic, and a pinch of sea salt and pepper. Cook until translucent, stirring occasionally.
  2. Add the jalapeño, carrot, bell pepper, cumin, chili powder, and red pepper flakes (optional) and continue cooking for another 5-7 minutes.
  3. Now you will pour in the beans, corn, and broth. Once you have a slow boil going, reduce to a gentle simmer and cook for about 20 minutes to allow the flavors to develop. Remove from the heat once you are finished cooking.
  4. If you want, you can blend half of the soup with an immersion blender. This technique gets a smooth yet chunky texture. If you don't want to blend, leave it be and enjoy.
  5. Finally, stir in the lime juice and cilantro leaves, along with a little more sea salt and pepper if necessary. Serve with your desired toppings and enjoy.