spicy black bean soup
We’re in the thick of winter now, so it’s time to bring out the big guy: our Spicy Black Bean Soup recipe. This soup is flavourful, spicy, and makes great leftovers – we recommend doubling your recipe and freezing it for those blizzardy days where you don’t feel like cooking! Just make sure to leave the container out on your counter in the morning to let it thaw, and then heat it on your stovetop until warmed throughout and garnish as directed below.
Our Spicy Black Bean Soup is full of all the good stuff: black beans, bell peppers, and, of course, hummus! The hummus is the real game-changer in this soup. It packs a ton of protein into each spoonful (while keeping the dish plant-based), adds more creaminess to the soup, and makes the hearty dish even more filling.
While this recipe is specifically for a tortilla soup, you can use the same technique for all your favourite soups using our different flavours of hummus! If you try something new, make sure you tell us about it – tag us on Instagram to share. We can’t wait to see what sort of combinations you come up with!
INGREDIENTS
Your go-to tortilla soup (we really love this vegetarian one by Cookie and Kate)
Sour cream
Tortilla chips (optional)
Shredded cheddar cheese, or pepper jack cheese for added spice
Fresh herbs to garnish – like cilantro or parsley
INSTRUCTIONS
Prepare your go-to tortilla soup as usual.
When the soup is about 5 minutes away from being finished, add in a tub (yes, a full tub!) of Spicy Black Bean and stir until the hummus is fully incorporated into the soup.
Spoon your soup into the bowls you plan to serve them in.
Scoop a healthy amount of sour cream right into the centre of the bowl, and sprinkle the shredded cheese, and herbs on top. Lastly, if using, add the tortilla chips.
