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Spicy Black Bean Soup on marisamoore.com

Spicy Black Bean Soup with Ancho Chile Toasted Pepitas

This Spicy Black Bean Soup with Ancho Chile Pepitas will satisfy your appetite for sweet, smoky heat. It's an easy vegan soup that's packed with protein and fiber for a filling meal!
Course Entree, Soup
Cuisine American
Keyword black bean soup
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 1 cup servings
Calories 254kcal


  • 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.


Recipe by Marisa Moore, Registered Dietitian Nutritionist


Calories: 254kcal | Carbohydrates: 42g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 643mg | Fiber: 15g | Sugar: 1g | Vitamin A: 236IU | Calcium: 46mg | Iron: 4mg