This spicy vegetarian common bean soup is simple to form, implausibly filling and satisfying and has simply the proper quantity of spiciness. It’s created with straightforward ingredients like onion, garlic, carrot, spaghetti sauce and black beans however still jam-packed with flavour and nutrition. Add some avocado to it and you’ve got an ideal meal in an exceedingly bowl. 

This instruction is high in supermolecule, advanced carbohydrates and really low in fat. I integrated mine for a creamy common bean soup however you'll conjointly leave it unblended  if you favor a chunkier soup.


I was terribly scientific higher than, wasn’t I? Hhowever it's true, black beans have tons going for them. Black beans aren’t sometimes thought of a phytonutrient-rich food however very similar to brilliantly colored veggies, that dark, black color is wherever the great stuff is! I embrace black beans in my diet as typically as I will, beside all alternative beans and legumes. They’re such an excellent supply of fibre and plant-based supermolecule and ar thus versatile and cheap.

I love creating countless soups within the colder months. I ne'er get uninterested in them. They’re fast, easy, delicious, healthy, nice for meal homework and there ar endless creations simply waiting to be created. If you like this common bean soup, offer these recipes a strive, and if you’re trying to find another bean soup instruction, don’t miss the chickpea soup. It’s one in every of the foremost standard recipes on the diary.



  • 3 cloves garlic, minced
  • 2 tsp each cumin, oregano and chili powder
  • 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
  • 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
  • 1 diced green pepper
  • 1 cup chopped celery (150 g, approx. 3 ribs)
  • 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
  • 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
  • 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
  • 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
  • 1/2 cup finely chopped cilantro
  • salt and pepper, to taste
  • squeeze of fresh lime juice


  1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
  2. Stir in the spices and cook for a few more minutes.
  3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
  4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
  5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

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