Spicy Black Bean Soup with Jalapeño Cream

Spicy Black Bean Soup with Jalapeño Cream

  • Author: Molly
  • Yield: 6 servings 1x


For the Soup:

  • 2 tablespoons oil
  • 1 large onion, finely diced
  • 3 stalks of celery, finely diced
  • 1 red bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 3 (15-oz) cans black beans, drained and rinsed
  • 23 tablespoons hot sauce
  • 4 cups vegetable stock
  • 1 (15-oz) can diced tomatoes
  • Fresh cilantro, for garnish
  • Fresh lime wedges, for garnish

For the Jalapeño Cream:

  • ¼ cup sour cream
  • ¼ cup plain Greek yogurt
  • 2 jalapeño peppers, seeded and finely diced
  • Juice of 1 lime


For the Soup:

  1. Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, and jalapeño and sauté for 10 minutes, or until the veggies are soft and translucent. Add in the garlic and spices and cook for another minute.
  2. Add in the stock and diced tomatoes and bring to a simmer.
  3. Meanwhile, drain and rinse the canned beans. Mash about ⅓ of the beans with a fork until a paste forms (this will help thicken the soup).
  4. Add the beans and hot sauce to the pot and stir to combine. Simmer the soup over medium-low heat, for about 20 minutes, or until it has started to thicken. Season, to taste, with salt and pepper.

For the Jalapeño Cream:

While the soup is simmering, place all the ingredients for the cream in a food processor and pulse until smooth. Season, to taste, with salt and pepper.

To serve, ladle bowls full of the soup and top off with a drizzle of the jalapeño cream and a sprinkling of fresh cilantro and lime wedges. Serve hot.