Spicy Black Bean Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 Tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 celery stock, finely chopped
  • 1 medium jalapeno, de-deeded and minced
  • 3 cloves garlic, finely minced
  • 1 Tablespoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon chili powder
  • ½ teaspoon of salt, or to taste
  • Pinch of ground cayenne pepper
  • 2 15 oz. cans black beans, one drained and rinsed, one undrained
  • 2 cups low-sodium gluten-free vegetable or chicken stock
  • For serving:
  • Avocado
  • Cilantro
  • Milton's Craft Bakers Gluten-Free Crispy Sea Salt Baked Crackers
  • Lime wedges
  1. Heat the olive oil in a large soup pot on medium-high heat.
  2. Once the oil is shimmering, add onion, celery, jalapeno, and garlic, and saute, stirring consistently, until the vegetables are softened, about 8 minutes or until the onion is mostly translucent.
  3. Add the cumin, coriander, chili powder, and cayenne pepper and continue to saute the vegetables and spice for another 1-2 minutes until fragrant.
  4. Stir in the stock and the beans and allow the soup to come up to a light rolling boil. Reduce the heat to low, and allow the soup to simmer for 10 minutes. Remove from heat.
  5. Remove and reserve 2 cups of the soup, adding the remaining soup to a blender to blend until smooth, or use a immersion blender stick to puree the remaining soup until smooth. Add the reserved soup back to the puree soup, stirring to combine.
  6. Serve with Avocado, Cilantro, Milton's Baked Crackers, and lime wedges, if desired
  7. Enjoy!
Recipe by Grain Changer at http://grainchanger.com/spicy-black-bean-soup/