Spicy Black Bean Soup

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The temperatures dropped quite a bit over the weekend here in San Antonio, and when the weather is cool like this all I can think of is having a bowl of warm, delicious soup. This “Spicy Black Bean Soup” has a delicious smokey flavor that will make you feel all warm and cozy but without any guilt.

Black beans are pack with Vitamin A, Calcium, Iron and fiber! You also have the option of making this soup 100% Vegan.

What you need to make Black Bean Soup

For the beans:

Dried 1000 Sprin Mill black beans



Bay leaf

For the soup

Olive oil



Roma tomatoes

roasted poblano pepper

Mexican Oregano

Chipotle pepper

Chicken Bullion (Optional)

Mexican crema (optional)


Tortilla strips, avocados and fresh cilantro leaves for serving

Helpful Tips and Tricks

Soaking the beans overnight will reduce the cooking time. This batch of beans cooked in less than 1:30 minutes! I think soaking them is worth it, but totally optional. You can also make the ahead of time and use them for this soup whenever you want.

If you don’t want to go through the trouble of roasting and cleaning the poblano pepper yourself, you can always find them in a can at the grocery store ready to go. Use a 1 4.02 oz can, sliced (rajas) poblano pepper.

If you don’t want much heat, just remove the seeds and veins from the chipotle pepper or use 1 tablespoon of the adobo sauce.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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