Spicy Black Bean Soup

 This soup is the perfect warming dish for a cold day. It's vegan and gluten-free, so it works for almost everyone.

Spicy Black Bean Soup


- 1 tablespoon olive oil

- 1 small onion, chopped

- 3 cloves garlic, minced

- 1 can of black beans (15 ounces), rinsed and drained well    

- 2 cans of low sodium vegetable broth (14 ounces)   

- 2 cups water or vegetable broth for every can of beans you use (we used two cans)

- Additional salt to taste

- One lime or lemon is squeezed into the soup when it's finished cooking

Optional Toppings: Sour cream, cheese tortilla strips, chopped cilantro leaves.


- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft.  - Make sure to stir often or it will burn. If you burn it, you'll need to start over because your soup will taste burnt!

- Stir in the beans, broth, and water. Bring to a boil then reduce heat and simmer for 20 minutes.  

- Once cooled add salt and seasonings according to taste (we added 1 teaspoon).

- Top with sour cream if desired.


Adding lime or lemon adds extra flavor but doesn't change the taste of vegetarian or vegan broth if that's what you use

Spicy Black Bean Soup