This comforting Spicy Vegetable Soup is a vibrant blend of Southern flavors and wholesome ingredients. Featuring a rich base of crushed tomatoes, aromatic onions, and garlic, it&# 226;ÂÂs simmered with tender okra, crisp celery, and sweet green bell peppers. The addition of fresh ginger and a medley of spices like cumin, paprika, and cayenne gives it a warm, savory kick that lingers pleasantly. Black beans add heartiness and protein, making this a satisfying meal on its own or served over brown rice. Perfect for chilly evenings or meal prep, this soup is easy to make, deeply flavorful, and naturally vegan. ItâÂÂs a family-friendly dish that brings rustic charm and nourishing comfort to your table every time.
Spicy Vegetable Soup With Black Beans
Description
This comforting Spicy Vegetable Soup is a vibrant blend of Southern flavors and wholesome ingredients. Featuring a rich base of crushed tomatoes, aromatic onions, and garlic, it's simmered with tender okra, crisp celery, and sweet green bell peppers. The addition of fresh ginger and a medley of spices like cumin, paprika, and cayenne gives it a warm, savory kick that lingers pleasantly. Black beans add heartiness and protein, making this a satisfying meal on its own or served over brown rice.Ingredients
Directions
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Heat a large pot over medium heat. Add the chopped onion and minced garlic, then deglaze with red wine (or stock/water). Braise until the onion is soft and translucent, about 5 minutes.
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Stir in the crushed tomatoes, water or stock, diced green bell pepper, diced celery, sliced okra, minced ginger, oregano, thyme, paprika, cumin, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
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Add the diced zucchini and the canned black beans along with their liquid. Stir gently to combine.
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Cover the pot and continue to simmer until the zucchini is just tender but still holds its shape, about 10 minutes.
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Taste the soup and add soy sauce to taste, starting with 1 tablespoon and adjusting up to 2 tablespoons as desired for umami depth.
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Ladle the hot soup over bowls of cooked brown rice and serve immediately.
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 bright, spicy note that complements the Southern spices perfectly.
For extra heat, increase the cayenne pepper to 1/2 teaspoon or add a diced jalapeño with the onions.
You can substitute the red wine with additional vegetable stock or water if you prefer an alcohol-free version.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
If you donâÂÂt have fresh ginger, you can use 1/2 teaspoon of ground ginger, but fresh is recommended for the best flavor.
Serve with crusty bread or cornbread for a heartier meal.
