This vegan Black Bean Soup with Ancho Chile Pepitas will satisfy your appetite for sweet, smoky heat. If you are at all like me, you’ll use this black bean soup as an excuse to eat tortilla chips!
Though I started cooking in my Grandma’s kitchen as a child, the first time I actually wrote and developed a recipe (with all of the technical requirements and stuff) was in college. It was in a food science class at Georgia State University.
I developed a spicy black bean soup and it scored an “A” for flavor, nutrition, and cost. I still make it from time to time, so it’s only fitting that I share a version of it here. This recipe couldn’t get much easier.
How to make vegan black bean soup
Start with leftover cooked black beans. I made mine in the slow cooker. And I think that’s the best way to get the most flavor. BUT you can definitely use low sodium canned black beans if you are short on time. Add the black beans to a blender.
Blend the beans with your favorite vegetables, spices, and a little vegetable broth to thin it out. I used half a fresh jalapeno (no seeds), cumin and lots of ancho chile powder. Ancho chile powder adds a deep, smoky and slightly sweet heat to the soup. It pairs well with black beans.
Two kinds of peppers? Yeah. I know it sounds spicy but it didn’t torch my wimpy – not so heat tolerant tastebuds. The peppers add a depth of flavor to savor. Adjust it to your liking.
For crunch, a bit more protein and a dose of heart-healthy fats, sprinkle on the pepitas. Pepitas are simply baby pumpkin seeds. They have a lovely green hue and pumpkin seeds are quite good for you. ( I included the simple recipe for these spiced pepitas below.)
If you are at all like me, you’ll love this black bean soup and make it often. It’s the perfect excuse to eat tortilla chips!
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Spicy Black Bean Soup with Ancho Chile Toasted Pepitas
- 4 cups black beans cooked
- 1-2 cups vegetable broth
- ½ fresh jalapeño seeded
- ½ teaspoon ancho chile powder
- ¼ teaspoon cumin
- Juice from one lime
- Ancho Chile Pepitas
- ¼ cup raw unsalted pepitas (pumpkin seeds)
- ¼ teaspoon ancho chile powder
- Toast the pepitas. Add the pepitas and ancho chile powder to a skillet. Cook over medium-high heat until the pepitas are toasted. Stir frequently to avoid burning and ensure pepitas are well-coated with chile powder.
- Make the soup. Add all ingredients to a blender. Puree until smooth. Transfer the soup to a pot and gently heat through. Stir periodically. Serve warm topped with the toasted pepitas.
- NOTE: If you using drained, canned beans, you'll need more vegetable broth. Adjust to the desired consistency.