Got some lingering cans of black beans in the back of your pantry? Make this vegan spicy black bean soup from Dietitian Debbie Dishes which packs a hefty dose of plant-based protein. Serve with fried plantains, sour cream, and/or chimichurri for a satisfying meal.

Ingredients for servings


  • 2 tablespoons olive oil

  • 0.5 medium red onion chopped

  • 0.5 medium red bell pepper chopped

  • 0.5 medium green bell pepper chopped

  • 2 cloves garlic minced

  • 2 cups vegetable broth (certified gluten-free if necessary)

  • 2 cans black beans drained and rinsed, 15.5 oz each can

  • 1 can chopped tomatoes 14.5 oz can

  • 2 tablespoons red wine vinegar

  • 1 teaspoon oregano

  • 1 teaspoon cumin

  • 0.5 teaspoon cayenne pepper

  • to taste Pepper

  • to taste Salt


  • In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.

  • Add the garlic and sauté for another minute.

  • Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.

  • Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.

  • Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.

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