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A bowl of soup on a plate with bread and lime pieces.
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End of Summer Spicy Black Bean Soup

This quick spicy black bean soup is full of high-summer vegetables - tomatoes, peppers, and zucchini, topped with a little pickled onions. A great cool weather summer meal.
Course Main Course, Mains, Soup, Soups and Stews, Summer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 231kcal
Author Alexandra Daum

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 medium carrots halved lengthwise and sliced
  • 1 large sweet pepper diced
  • 1 medium zucchini diced
  • 1 small eggplant diced
  • 3 cloves garlic minced
  • 1 hot pepper finely diced (to taste)
  • ½ teaspoon cumin ground
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt to taste
  • ¼ teaspoon smoked paprika optional
  • 400 grams (14 oz) canned tomatoes
  • 1 litre vegetable broth or water
  • 500 grams (3 cups) cooked or canned black beans, rinsed well

Toppings

Metric - Cups

Instructions

  • Heat the olive oil over medium heat in a large pot. Once hot, add the onion. Cook for 2-3 minutes, or until fragrant and translucent.
    2 teaspoons olive oil, 1 small onion
  • Add the carrots and cook for another 3-4 minutes, stirring occasionally.
    2 medium carrots
  • Add the sweet pepper, zucchini, and eggplant, and cook for another couple of minutes.
    1 large sweet pepper, 1 medium zucchini, 1 small eggplant
  • Stir in the garlic, hot pepper, cumin, black pepper, salt, and paprika. Cook another minute or so.
    3 cloves garlic, 1 hot pepper, ½ teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon sea salt, ¼ teaspoon smoked paprika
  • Add the tomatoes, broth or water, and black beans. Stir to combine, then cover and simmer for about 15 minutes, reducing the heat to low if necessary.
    400 grams (14 oz) canned tomatoes, 1 litre vegetable broth, 500 grams (3 cups) cooked or canned black beans, rinsed well
  • Taste and season if needed. Serve topped with pickled onions, a squeeze of lime, and a small handful of parsley or cilantro. Leftovers will keep for up to three days in the refrigerator and freeze for up to three months.
    Pickled onions, Lime juice, Parsley

Notes

 
 

Nutrition

Serving: 1 | Calories: 231kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 890mg | Fiber: 15g | Sugar: 10g