Hearty Black Bean Soup with Chili Crunch in 45 Minutes
A hearty and flavorful black bean soup topped with spicy chili crunch for extra texture and heat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups black beans, soaked overnight
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp chili crunch
- 2 strips turkey bacon, cooked and crumbled (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and red bell pepper. Cook until softened.
- Add soaked black beans, vegetable broth, cumin, smoked paprika, and chili powder.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
- Blend half the soup for a creamy texture or leave it chunky.
- Season with salt and pepper.
- Serve hot, topped with chili crunch, crumbled turkey bacon (if using), and fresh cilantro.
Notes
- Soak black beans overnight for faster cooking.
- Adjust chili crunch amount to your spice preference.
- For a smoother soup, blend all of it.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg