Spicy Bean Soup Recipes

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Spicy Three Bean Soup image

This wonderfully hearty soup is great for chilly fall or winter nights. Three types of beans and plenty of vegetables combine in this flavorful medley. Dry beans may be substituted, but will require soaking overnight.

Provided by KATE76

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 15

¼ cup olive oil
1 onion, diced
2 cloves garlic, diced
2 (16 ounce) cans great Northern beans, rinsed and drained
2 (15.25 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 stalks celery, chopped
3 carrots, chopped
2 large potatoes, cubed
15 ounces tomato-vegetable juice cocktail
2 tablespoons brown sugar
1 ½ teaspoons dried thyme
4 cups water
2 cubes vegetable bouillon
1 cup red wine


  • Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
  • Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 51 g, Cholesterol 1.6 mg, Fat 5.5 g, Fiber 9.4 g, Protein 11.3 g, SaturatedFat 0.7 g, Sodium 393.2 mg, Sugar 10.6 g


Spicy Black Bean Soup image

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese


  • In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.


Spicy chilli bean soup image

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Supper

Time 50m

Number Of Ingredients 12

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
500ml vegetable stock
400g can mixed beans, drained and rinsed
1 red pepper, cut into chunky dice
tortilla chips, to serve
4 limes wedges, to serve


  • Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
  • Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
  • Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium


Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving


  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.


Crock Pot Spicy Bean Soup image

Make and share this Crock Pot Spicy Bean Soup recipe from Food.com.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 (14 ounce) cans great northern beans (with liquid)
1 (10 3/4 ounce) can chicken broth
0.5 (10 3/4 ounce) can water
3 tablespoons chili seasoning mix
salt and pepper
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
1 1/2 cups lean ham, sliced and cubed
2 slices bacon


  • In heavy skillet, fry bacon until crisp. Remove to paper toweling.
  • Sauté celery and onion in bacon drippings until tender.
  • Add garlic; cook to fragrant.
  • Place beans, water, broth, onion mixture, and ham in crock pot.
  • Add seasonings and combine well.
  • Cover and cook on LOW for 6-8 hours.
  • Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
  • Add crumbled bacon.
  • Serve with skillet cornbread or cheese crackers.

Nutrition Facts : Calories 392.3, Fat 5.9, SaturatedFat 1.9, Cholesterol 18.5, Sodium 903, Carbohydrate 53, Fiber 17.1, Sugar 1.8, Protein 33.1


Spicy Turkey Bean Soup image

All you have to do is add the ingredients to the slow cooker and let them cook! Nothing could be simpler. -Gary Fenski, Huron, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 4 servings.

Number Of Ingredients 9

2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika


  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.

Nutrition Facts : Calories 322 calories, Fat 5g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 1283mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 30g protein.


Spicy Sausage-Kidney Bean Soup image

The original is from Southern Living 1983 cookbook and is credited to Mrs. Frank Patton from Johnson City, Tenn. This is a favorite of ours that we often double and freeze in lunch size portions for DH. The original recipe calls for canned beans, but we process dried beans. If you don't have a pressure cooker, it will take longer, so if you're in a hurry, use the canned variety. We also tend to increase the spices and herbs and use hot sausage to increase the impact. (time does not include soaking)

Provided by OliveLover

Categories     < 4 Hours

Time 1h30m

Yield 2 cup servings, 6 serving(s)

Number Of Ingredients 14

1 1/2 cups dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained)
2 cups beef stock (or water, enough to cover beans by 2 inches)
1 lb bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, un-drained
1 bay leaf
1 quart beef stock (or water)
1 teaspoon salt (to taste)
1 1/2 teaspoons seasoning salt
3/4 teaspoon dried thyme
1/2 teaspoon salt
1 red bell pepper, chopped
1 cup potato, in 1/2-inch dice


  • Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
  • Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
  • In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.


Spicy Bean Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


  • Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
  • Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

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  • Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
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Just made this delicious soup today. I added extra beans (the entire 1 lb bag) and chipotle peppers that gave the soup spice and a rich smokey flavor that complimented the ham very well. An hour wasn't enough to release all the ham from the ham bone so I left it in the pot the entire cooking time, and will leave it there through all subsequent re-heats until the soup …
From myrecipes.com
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
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2015-05-08  · Here are a few of my favorite Bean Recipes: Spicy Bean Soup, Garbanzo Bean Soup, Easy Crockpot White Bean […] Reply. 7 Day THM Menu - Mrs. Criddles Kitchen says: September 15, 2015 at 4:12 pm […] T- Spicy Bean Soup & Cornbread (E) […] Reply. Budget Friendly THM Recipes- Part 2 | A Home with Purpose! says: January 19, 2016 at 7:04 pm […] Spicy Bean Soup […] Reply. …
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Estimated Reading Time 3 mins
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2020-11-04  · How to Make this Spicy Black Bean Soup: It’s so easy to prepare, but prep will take awhile with all the dicing and chopping but it’s well worth it! First, sauté small-diced onions and cook until beginning to brown, about 5-6 minutes. Next, add the small-diced bell peppers and cook them until they soften, about 3-5 minutes.
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Spicy Northern Soup Mix. 002693. for a single serving: add 1/4 cup (44 g) of soup mix to 1 1/4 cup (310 ml) of liquid (water, chicken, vegetable or beef broth). bring to a boil for 5 minutes, then a strong simmer, covered for 60 minutes. season to taste. for a larger serving: add 1 cup (176 g) of soup mix to 5 cups (1.25 l) of liquid (water ...
From bulkbarn.ca
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STEP 1 Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat. STEP 2 Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes. STEP 3
From bbcgoodfood.com
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2021-07-26  · Spicy Black Bean and Quinoa Soup Credit: Buckwheat Queen View Recipe This hearty quinoa, tomato, black bean, and corn soup is seasoned with garlic, paprika, and red pepper flakes. Make it vegan by using vegetable stock instead of chicken broth. It's well worth doubling the recipe so you can freeze leftovers in individual portions for easy lunches.
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2021-10-14  · Spicy Black Bean Soup. 1,062 Comments. Jump to Recipe. Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup …
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SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE. 2019-02-05 · Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes. Stir in the garlic, cumin and red pepper flakes and cook … From cookieandkate.com Cuisine Vegan ...
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