This Spicy Vegetable Soup with Black Beans is a comforting, nutrient-dense meal that brings the warmth of Southern cuisine to your bowl. The base of sautéed onions and garlic creates a savory foundation, while the addition of red wine and crushed tomatoes adds depth and richness. A medley of fresh vegetables, including bell peppers, celery, okra, and zucchini, provides texture and freshness, balanced by the earthy sweetness of black beans. The spice blend of cumin, paprika, thyme, and cayenne delivers a gentle heat that warms the soul without overpowering the natural flavors. Perfect for a cozy dinner or meal prep, this vegan-friendly soup is easy to make, affordable, and incredibly satisfying. Serve it over brown rice for a complete, hearty meal that leaves you feeling nourished.
Spicy Vegetable Soup With Black Beans
Description
This Spicy Vegetable Soup with Black Beans is a comforting, nutrient-dense meal that brings the warmth of Southern cuisine to your bowl. The base of sautéed onions and garlic creates a savory foundation, while the addition of red wine and crushed tomatoes adds depth and richness. A medley of fresh vegetables, including bell peppers, celery, okra, and zucchini, provides texture and freshness, balanced by the earthy sweetness of black beans. The spice blend of cumin, paprika, thyme, and cayenne delivers a gentle heat that warms the soul without overpowering the natural flavors. Perfect for a cozy dinner or meal prep, this vegan-friendly soup is easy to make, affordable, and incredibly satisfying. Serve it over brown rice for a complete, hearty meal that leaves you feeling nourished.Ingredients
Directions
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Heat a large pot over medium heat and add the chopped onion and minced garlic.
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Pour in the red wine (or stock/water) and braise until the onions are soft and translucent, about 5 minutes.
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Add the crushed tomatoes, water (or stock), diced bell pepper, celery, okra, minced ginger, dried oregano, thyme, paprika, cumin, black pepper, and cayenne pepper.
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Stir well to combine and bring the mixture to a simmer.
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Reduce heat to low and let the soup simmer uncovered for 15 minutes to allow flavors to meld.
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Add the diced zucchini and the black beans along with their liquid to the pot.
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Cover the pot and continue cooking until the zucchini is just tender, about 10 minutes.
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Stir in the soy sauce to taste, adjusting the amount based on desired saltiness.
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Serve the hot soup over a bed of cooked brown rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 364.0kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 82.8mg4%
- Total Carbohydrate 75.7g26%
- Dietary Fiber 16.2g65%
- Sugars 23.9g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not omit the ginger; it adds a subtle, essential warmth to the spice profile.
For a thicker soup, you can mash a few of the black beans against the side of the pot while simmering.
If you prefer a milder heat, reduce the cayenne pepper to 1/8 teaspoon or omit it entirely.
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can substitute the red wine with vegetable stock or water if you prefer an alcohol-free version.
Frozen okra can be used if fresh is not available; no need to thaw before adding to the soup.
