There’s nothing quite as comforting as a steaming bowl of spicy bean soup on a chilly day. Packed with hearty beans, aromatic spices, and a medley of vegetables, this soup is a nutritious, flavor-packed delight. Its rich, smoky undertones are balanced with a touch of heat, making it a perfect choice for those who love bold flavors. Easy to prepare and versatile, this soup pairs wonderfully with crusty bread or a dollop of sour cream for a satisfying meal. Whether you’re feeding a crowd or meal-prepping for the week, this spicy bean soup is a surefire winner.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red, yellow, or green)
- 1 jalapeño, seeded and minced (optional for extra heat)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (6-ounce) can tomato paste
- 4 cups vegetable broth (or chicken broth)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic, bell pepper, and jalapeño (if using), cooking for another 2 minutes until fragrant.
- Add the Spices: Sprinkle in the smoked paprika, cumin, chili powder, and cayenne pepper. Stir well to coat the vegetables with the spices, cooking for 1 minute to toast the spices slightly.
- Incorporate the Tomatoes: Add the diced tomatoes and tomato paste to the pot. Stir until the tomato paste is evenly distributed.
- Simmer the Soup: Pour in the vegetable broth, and add the black beans, kidney beans, and pinto beans. Stir everything together and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes to blend the flavors.
- Finish with Corn and Lime: Stir in the frozen corn and let it cook for another 5 minutes. Add the lime juice and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro. Serve hot with crusty bread, tortilla chips, or a side of rice.
Enjoy the spicy, hearty goodness of this bean soup that’s as healthy as it is delicious!
