Here’s what you’ll need to create this soul-warming Spicy Vegetarian Black Bean Soup. Each ingredient plays a vital role in building layers of flavor and achieving that perfect texture.

• 1 tablespoon olive oil (or avocado oil): The foundation for sautéing our aromatics, providing a touch of richness. Use good quality extra virgin olive oil for a more robust flavor, or avocado oil for a neutral, high smoke point option.
• 1 large yellow onion, chopped: Adds a sweet and savory base note that is essential to any good soup. The finer the chop, the more it will melt into the soup.
• 2 medium carrots, peeled and diced: These bring a subtle sweetness and vibrant color, as well as a boost of vitamins. Dicing them small ensures they cook through and blend seamlessly.
• 1 red bell pepper, cored, seeded, and chopped: Lends a mild, sweet flavor and a beautiful contrasting color to the dark beans. You can also use orange or yellow bell peppers.
• 3–4 cloves garlic, minced: No savory dish is complete without garlic! It adds a pungent, aromatic kick that deepens the overall flavor profile. Fresh garlic is always best.
• 1–2 jalapeño peppers, minced (seeds removed for less heat, optional): This is where some of our spice comes from. Adjust the quantity based on your heat preference. Removing the seeds and membranes significantly reduces the spice.
• 1–2 chipotle peppers in adobo sauce, minced, plus 1 teaspoon of adobo sauce: The secret weapon! These smoked and dried jalapeños packed in a tangy, spicy sauce provide incredible smoky depth and a unique, complex heat. Start with one if you’re sensitive to spice.
• 2 teaspoons ground cumin: An earthy, warm spice that is a classic pairing with black beans, lending a distinctive Southwestern flavor.
• 1 teaspoon smoked paprika: Enhances the smoky notes from the chipotle and adds a beautiful color and mild, sweet-smoky flavor.
• 1/2 teaspoon chili powder (or to taste): Adds another layer of mild heat and complexity. Choose a good quality chili powder blend.
• 1/4 teaspoon dried oregano (preferably Mexican oregano): Brings a slightly peppery, earthy, and robust herbaceous note that complements the other spices.
• 4 (15-ounce) cans black beans, rinsed and drained: The star of our soup! Canned beans make this recipe incredibly convenient. Rinsing and draining them removes excess sodium and starchy liquid.
• 4 cups (32 ounces) vegetable broth: The liquid base for our soup. Use a good quality, low-sodium vegetable broth to control the saltiness.
• 1 (14.5-ounce) can diced tomatoes, undrained: Adds acidity, sweetness, and texture. Fire-roasted diced tomatoes can add another layer of smokiness.
• 1 bay leaf: Contributes a subtle background aroma and flavor that rounds out the soup. Remember to remove it before serving.
• Salt and freshly ground black pepper to taste: Essential for enhancing all the other flavors. Season gradually and taste as you go.
• Juice of 1/2 – 1 lime, plus wedges for serving: A squeeze of fresh lime juice at the end brightens up all the flavors and adds a necessary touch of acidity.
• Fresh cilantro, chopped (for garnish): Adds a burst of fresh, herbaceous flavor and color. If you’re not a fan of cilantro, parsley can be used, though the flavor profile will differ.