Spicy black bean soup

A thick, comforting black bean soup with cumin and paprika, Mexican style. Rich in plant protein and fibre, it is a complete, budget-friendly and well-spiced supper.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 206 kcal · 12 g protein · 36 g carbohydrate · 1 g fat

Ingredients

• 2 tins of black beans
• 1 tin of chopped tomatoes
• 1 onion
• 2 cloves of garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 lime

Method

1. Soften the onion, garlic and spices.
2. Add the beans, tomatoes and water.
3. Simmer for 15 minutes, then blend some of the soup to thicken it.
4. Finish with lime juice and serve with coriander and avocado.

Nutritional benefits

Black beans are an excellent source of plant protein, fibre and iron, very filling and with a low glycaemic index. Spiced and part-blended until creamy, this soup is a complete, budget-friendly and 100% plant-based meal. The lime brings everything together. Naturally gluten-free.

Variations and substitutions

• Topped with avocado and coriander.
• Spicier: chilli, chipotle.
• With kidney beans.
• Served with rice or tortillas.

Storage and making ahead

Keeps for 4 days and can be frozen; it thickens as it cools. Excellent for batch cooking.

💡 Good to know

Blend some of the beans and leave the rest whole: the soup is creamy and still has some bite, without any cream.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: black beans · tomatoes · onion · garlic · cumin.

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