Seabirds Spicy Black Bean Soup Recipe Video

If you are anything like me, you always seem to have a few cans of black beans in the pantry. This recipe is a delicious way to make good use of those beans. This hearty soup is great as the main dish or an excellent side dish to a Mexican-inspired vegan meal.


Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group,


 Vegetable stock12 Cup (192 tbs) (organic)
 Black beans3 Cup (48 tbs) (organic)
 Tomato1 Large (organic)
 Carrot2 Cup (32 tbs), diced (organic)
 Onion1 Cup (16 tbs), chopped (organic)
 Jalapeno2 Large, diced (organic)
 Garlic clove5 Medium
 Garlic powder3 Teaspoon
 Cinnamon3 Teaspoon
 Coriander powder1 Teaspoon
 Ground cumin1 Teaspoon
 Limes2 Large, juiced, zested
 Rice bran oil/Cooking oil2 Tablespoon
 Salt1 Teaspoon (or to taste)
 Cracked black pepper1 Teaspoon (or to taste)

Nutrition Facts

Serving size

Calories 766 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1900.2 mg79.2%

Total Carbohydrates 133 g44.4%

Dietary Fiber 36.8 g147.2%

Sugars 11 g

Protein 39 g78.8%

Vitamin A 223% Vitamin C 37.3%

Calcium 31.7% Iron 57.7%

*Based on a 2000 Calorie diet


1. In a large sauté pan, sauté onions, carrots, garlic and jalapenos in the rice bran oil.
2. Transfer to a large pot and add the vegetable broth, tomatoes, black beans and spices. Simmer for at least 30 minutes.
3. Remove about 3 cups of the soup and puree in a blender, then add it back to the pot of soup and stir.
4. Add lime juice and zest. Like any soup, the longer it simmers the better it gets!

5. Garnish with cilantro, avocado or vegan sour cream.
6. Serve with flat bread and a salad on the side.