Spicy Black Bean Soup

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 serrano pepper, minced (optional)
  • 1 teaspoon ground cumin
  • ¼ teaspoon Urfa pepper flakes
  • ¼ teaspoon Aleppo pepper flakes
  • ¼ cup jarred sofrito
  • 3 roma tomatoes, diced
  • 1 28-ounce can black beans
  • 1 15-ounce can black beans
  • 1 10-ounce can Rotel tomatoes
  • Chicken stock or water as needed
  • Salt and pepper to taste
  • Garnish: Pico de Gallo, Mexican crema, guacamole or diced avocado, sliced chiles, chopped cilantro, tortilla chips, all optional

Spicy Black Bean Soup

Spicy Black Bean Soup

Click image to enlarge



Heat oil in a medium Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion is translucent. Add garlic, serrano pepper, cumin, Urfa, and Aleppo and cook until fragrant, about 1 minute. Stir in sofrito and diced tomato and cook until the tomato begins to break down, 3-4 minutes. Add the beans, Rotel tomatoes, and enough stock or water to make the mixture “soupy” and bring to a simmer. Adjust heat and cook 15 minutes; taste and add salt and pepper to taste.

If desired, use an immersion blender to purée to a texture that suits your family’s tastes.


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