Skip The Same Old Black Bean Soup - Try This Bold, Spicy Version Instead - Tasting Table

"Starting with canned black beans and adding a handful of accessible ingredients, the magic of this veggie-forward soup lies within the element of heat. Between chili powder, paprika, crushed red pepper flakes, and canned chipotle chilis in adobo sauce, this soup is made to ignite your senses. The recipe also calls for a healthy helping of bell peppers, celery, onions, and carrots along with a zesty punch of lime juice and a handful of savory seasonings simmered in a vegetable broth."

"The soup is lightly blended using an immersion blender for a smooth finish with some noticeable chunks to enjoy. For those who need a little something to temper the spice level, try serving the soup with a generous dollop of sour cream or a portion of shredded cheese on top. Tweak this recipe to bulk it up with more protein or consider complementary sides, such as shortcut Spanish rice or a crispy chicken quesadilla, to round out your meal."

Start with canned black beans and a mix of bell peppers, celery, onions, and carrots simmered in vegetable broth. Heat comes from chili powder, paprika, crushed red pepper flakes, and canned chipotle chiles in adobo sauce. A squeeze of lime juice and savory seasonings brighten flavor. Simmer until vegetables are tender, then lightly blend with an immersion blender for a mostly smooth soup with some chunks remaining. Serve topped with sour cream, shredded cheese, avocado, queso fresco or cotija. Pair with Spanish rice or a crispy chicken quesadilla, or add extra protein to bulk up the soup.

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