Creamy Black Bean Soup (Spicy)

A bowl of creamy black bean soup topped with sour cream and onion.

5 from 1 vote

This Creamy Black Bean Soup with fire-roasted tomatoes has a spicy kick and is ready in under 30 minutes. Made with canned black beans, fresh veggies, and simple pantry spices. It’s perfect for a quick weeknight dinner without all the fuss.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Cuban

Servings:

Calories: 59kcal

Author: Jami Powell

Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s Knife
Cutting board
Can opener
Stick blender (optional)

Ingredients

3 15 oz cans black beans drained and rinsed
1 15 oz can fire-roasted tomatoes diced
1½-2 cups chicken or vegetable broth or water
1 medium onion chopped
1 small green bell pepper diced
3-4 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon dried oregano
1 bay leaf
2 tablespoons olive oil
1 teaspoon kosher salt plus more to taste
½ teaspoon pepper

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 7-8 minutes.
Stir in the minced garlic, cumin, smoked paprika (if using), oregano, salt, pepper, and the bay leaf. Cook for 1 minute until fragrant.
Pour in the fire-roasted tomatoes with their juices, the drained black beans, and broth. Stir to combine.
Bring the pot to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally.
For a creamier consistency, scoop out about ½ cup of the beans, mash them with a fork, and stir them back in. Alternatively, use a stick blender right in the pot — just pulse a few times to break up some of the beans without pureeing the whole batch. Taste and adjust salt as needed.
Load up your bowl with your favorite toppings. Suggestions are sour cream, avocado, cilantro, and a squeeze of lime.

Notes

Storage Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze Thaw completely, then transfer to freezer-safe containers for up to 3 months.

Reheat Reheat on the stovetop over medium heat until warm.

Substitutions

Fire Roasted Tomatoes: Substitute with regular diced tomatoes and smoked paprika or adobo.
Bell Pepper: Replace with poblano pepper for a slightly spicier flavor.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition