Spicy Black Bean Soup Vegan Recipe

The vast majority of the fixings are storeroom staples that you’ll likely have close by or if nothing else have the option to handily discover at the store. Canned beans, corn, and tomatoes alongside a couple of new veggies, stock and rice is everything necessary to get this soup on the supper table today around evening time!

It’s loaded up with beans and veggies yet tastes very consoling! This soup has the best of the two universes – huge amounts of filling, fiber stacked vegetables however SO MUCH flavor that it tastes liberal. Include a few (veggie lover, whenever wanted) sharp cream and tortilla chips for good measure and you have a reasonable supper that will top your family off!

It’s the ideal simple dinner prep formula! I love to make a major pot of this on Sunday evening and afterward I know my snacks for the week are dealt with. This soup will remain new (put away in a water/air proof holder) in the cooler for as long as seven days.

Spicy Black Bean Soup Vegan Recipe

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Recipe by midwestfoodieblog Course: MainCuisine: American, MexicanDifficulty: Easy


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They include Spicy Black Bean Soup, Better Broccoli Casserole, 10 minute Quesadillas and Hearty Spaghetti with Lentils & Marinara, all of which were a 5 out of 5 delicious.


  • 1 tablespoon olive oil

  • 1 red onion, diced

  • 1 green pepper, diced

  • 1 jalapeno, ribs and seeds remove, minced

  • 5 cloves garlic, minced

  • 1–3 teaspoons chiles in adobo

  • 2 tablespoons cumin

  • 1/2 tablespoon chili powder

  • 1/2 teaspoon garlic powder

  • 3 (15 oz.) cans black beans, drained and rinsed

  • 1 (15 oz.) can corn, drained

  • 1 (15 oz.) can fire roasted diced tomatoes

  • 3 cups V8 (or other brand vegetable juice)

  • 32 oz. vegetable broth

  • 1 cup uncooked rice

  • 1 tablespoon sugar, optional

  • juice of 1 lime

  • Kosher salt

  • fresh cracked pepper

  • Garnish:
  • tortilla chips

  • sliced avocado

  • sliced jalapeno

  • fresh chopped cilantro


  • Heat oil in a large pot over medium heat.
  • Add onion, green pepper and a large pinch of salt and pepper. Cook, stirring frequently for 4-5 minutes.
  • Add jalapeno and garlic to the pot and cook for another minute, stirring frequently.
  • Add chiles in adobo, cumin, chili powder, garlic powder, black beans, corn, tomatoes, vegetable juice, vegetable broth and rice.
  • Stir everything together and bring to a simmer over medium heat.
  • Cover and simmer over low heat for about 10 minutes or until the rice is cooked through. Be sure to stir every couple minutes.
  • Stir in sugar if desired along with juice of 1 lime. Season to taste with salt and pepper and enjoy!


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