You are here

Member since April 2003

Spicy Black Bean Soup

What you need: 

2 tablespoon olive oil
one onion, chopped
one poblano pepper, chopped
one red bell pepper, chopped
6 cloves garlic, smashed
1/3 cup beer (optional)
1/2 chipotle pepper en adobo
4 cup cooked black beans (40.5 oz. can)
1 cup crushed/diced tomatoes
1 - 1 1/2 cup vegetable broth
1 teaspoon cumin
salt and pepper
for garnish: tofu sour cream, diced pepper, chopped cilantro, corn, etc.

What you do: 

Heat the oil in a heavy bottom pot over med-high heat. Saute the chopped vegetables under they start to take on color. If they start to burn, turn down the heat until they are very fragrant. Pour in the vegan beer (or a bit of broth, if not using beer) and reduce. Add the chipotle pepper (not chopped), 1 cup of broth, beans, and tomatoes.
Simmer about 15 minutes or until the soup reduces slightly. Take out the chipotle pepper if you don’t want it too spicy; if you like spicy food, keep some or all of it in. Blend in batches in a blender or with an immersion blender. Add more broth OR reduce further until desired consistency. Season with cumin, salt, and pepper. (Use salt sparingly with canned beans or salty broths.)
Serve with a dollop of tofu sour cream (look it up on this site- its good), diced veggies, anything you like!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


Absolutely scrummy. Just made this today, it's comforting, delicious and just what I needed. Thanks for this :)


This was really yummy. Filling and warming. I left about 1/3 unblended, and it was a great texture. Highly recommended for fall.


Very yummy!
Now, it probably would have been better if I hadn't decided to make soup on an 80 degree day, but I really wanted something with black beans.....
I'll give it another shot in the fall - next time, only blending half of the mixture, leaving half chunky.....that would have made it awesome!


I just finished making this for lunch-- it's so easy!  I used fresh tomatoes, omitted the beer and squeezed some fresh lime into it.  I agree, I didn't find it too spicy so I added some crushed red pepper flakes while it was simmering.  It ended up to be a pretty warming soup, especially on a cold day like today! 


This soup is fantastic. It has a nice depth of flavor. (Maybe from the beer?) I don't cook with alcohol all that often, so I don't know. Regardless, it is super quick, easy, and tasty. I usually add 3-4 chipotles and blend them up with the soup to make it extra spicy. Delicious with avocado and homemade tortillas for dipping.


Very yummy, but strangely I didn't find it spicy!  I'll have to add more peppers next time I make it.

Log in or register to post comments