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Flame-Kissed Spicy Black Bean Soup is not just a dish; it's an experience that embodies warmth, flavor, and nutrition all in one bowl. This vibrant soup serves as a perfect option for any meal, whether you’re enjoying a cozy night in or hosting a gathering with friends. With its rich and spicy profile, it caters to those who crave comfort food but still want to make healthy choices. Incorporating this dish into your diet is an excellent way to embrace plant-based eating without sacrificing taste.

Spicy Black Bean Soup

Discover the joy of creating Flame-Kissed Spicy Black Bean Soup, a vibrant dish that combines warmth, flavor, and nutrition. Perfect for cozy nights or get-togethers, this plant-based soup is made with protein-packed black beans, fresh vegetables, and a blend of spices that wow the palate. Embrace the cultural richness of this comfort food while enjoying its health benefits. Ready to cook up a bowl of nourishing delight that brings everyone together?
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Ingredients
  

2 cups dried black beans (or 3 cans of black beans, drained and rinsed)

1 tablespoon olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

1 red bell pepper, diced

1 green bell pepper, diced

1-2 jalapeño peppers, finely chopped (adjust for heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (or to taste)

4 cups vegetable broth

1 (14.5 oz) can diced tomatoes with green chilies

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Prepare the beans: If using dried black beans, rinse them thoroughly and soak them overnight in plenty of water. Drain and rinse again before cooking. If using canned beans, simply rinse and set aside.

    Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute, until fragrant.

      Add the carrots and peppers: Add the diced carrots, red and green bell peppers, and jalapeños to the pot. Cook for about 5-7 minutes, stirring occasionally until the vegetables are softened.

        Season the mixture: Stir in the ground cumin, smoked paprika, and cayenne pepper. Toast the spices for about a minute to enhance their flavors.

          Combine the beans and broth: Add the soaked black beans (or canned beans), vegetable broth, and diced tomatoes (with their juices) to the pot. Stir well to combine and bring the mixture to a boil.

            Simmer the soup: Reduce the heat to low, cover, and let it simmer for about 45-60 minutes if you're using dried beans, or about 20-30 minutes if using canned beans. The soup should thicken and the flavors will meld beautifully. Stir occasionally.

              Blend for a creamy texture (optional): For a creamier consistency, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, transfer a cup or two to a blender, blend until smooth, and return to the pot.

                Finish with lime and season: Stir in the lime juice and season with salt and pepper to taste.

                  Serve: Ladle the spicy black bean soup into bowls. Top with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Enjoy with crusty bread or tortilla chips on the side!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings