Spicy Vegetable Soup Recipe – Potatoes, Black Beans & Fire-Roasted Tomatoes

Last Updated on 4 months by Neha Deshmukh

Spicy Vegetable Soup Recipe – Potatoes, Black Beans & Fire-Roasted Tomatoes

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavorful soup that’s both comforting and good for you. This spicy vegetable soup is exactly that! It’s packed with goodness – potatoes, black beans, fire-roasted tomatoes, and just the right amount of kick. I first made this on a chilly evening when I was craving something warm and satisfying, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any vegetable soup. It’s a vibrant, flavorful explosion in every bowl! It’s incredibly easy to make, perfect for a weeknight dinner, and it’s a fantastic way to sneak in extra veggies. Plus, it’s naturally vegan and gluten-free (more on that later!). Honestly, it’s the kind of soup that just feels good to eat.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tbsp olive oil (about 15ml)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeno, chopped (remove seeds for less heat!)
• 1 small green pepper, chopped
• 1 small yellow/orange pepper, chopped
• 2 medium potatoes, peeled & chopped (about 300g)
• 1 small zucchini, diced
• 1 14oz can fire-roasted tomatoes (about 400g)
• 2 14oz cans black beans, rinsed (about 800g)
• 1 tsp ground cumin
• ½ – 1 tsp chili powder (adjust to your spice preference!)
• ½ tsp dried oregano
• 4 cups vegetable broth (about 950ml)
• 1 cup corn (fresh or frozen)
• 1 tbsp lime juice (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Olive Oil Varieties for Flavor

Don’t underestimate the power of a good olive oil. I prefer using extra virgin olive oil for its rich flavor, but a light olive oil works well too.

The Significance of Fire-Roasted Tomatoes in Indian-Inspired Cooking

Fire-roasted tomatoes add a smoky depth that really elevates this soup. While not traditionally Indian, the smoky flavour profile complements the spices beautifully, creating a unique fusion. You can use regular diced tomatoes if you can’t find fire-roasted, but the flavour won’t be quite the same.

Exploring Different Types of Chili Powder – Heat Levels & Regional Variations

Chili powder can vary a lot in heat! I usually use a mild chili powder, but feel free to experiment. Kashmiri chili powder is a great option for colour and mild heat, while cayenne pepper will give you a serious kick.

Black Bean Benefits & Substitutions

Black beans are a fantastic source of protein and fiber. If you’re not a fan, you can substitute them with kidney beans or pinto beans.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, and jalapeno. Sauté for about 3-5 minutes, until the onions soften and become translucent. This is where the flavour base starts to build!
2. Stir in the chopped green and yellow/orange peppers, potatoes, and zucchini. Cook for another 3-4 minutes, just until they start to soften slightly.
3. Now, add the fire-roasted tomatoes (with their juices!), rinsed black beans, cumin, chili powder, oregano, salt, and pepper. Give everything a good stir to combine.
4. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
5. Stir in the corn and lime juice. Taste and adjust the seasoning if needed – maybe a little more salt, pepper, or chili powder?
6. Serve hot, garnished with crushed tortilla chips and fresh cilantro. Enjoy!

Expert Tips

• Don’t skip rinsing the black beans! It helps reduce sodium and makes them easier to digest.
• For a smoother soup, you can use an immersion blender to partially blend it. I like to leave some chunks for texture.
• If you’re short on time, pre-chopped vegetables can be a lifesaver.

Variations

• Spicier Soup: Add a pinch of cayenne pepper or a dash of hot sauce. My friend, Priya, loves to add a finely chopped Serrano pepper for extra heat!
• Creamy Soup: Stir in a dollop of coconut milk or cashew cream at the end for a richer, creamier texture.
• More Veggies: Feel free to add other vegetables like carrots, spinach, or kale.

Vegan Adaptation

Great news – this recipe is already vegan! No changes needed.

Gluten-Free Confirmation

This soup is naturally gluten-free. Just double-check that your vegetable broth is certified gluten-free if you have a severe allergy.

Adjusting the Spice Level

This is a big one! Start with ½ tsp of chili powder and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the jalapeno also helps control the heat.

Festival Adaptations (Navratri/Maha Shivaratri – Fasting Options)

During fasting periods like Navratri or Maha Shivaratri, you can adapt this soup by omitting the onion and garlic. You can also substitute the potatoes with singhara (water chestnut) flour for a more traditional fasting-friendly option.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with:

• A side of warm naan or roti (if not fasting!)
• A dollop of vegan sour cream or yogurt
• A sprinkle of fresh cilantro
• Crushed tortilla chips for a satisfying crunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Is this soup suitable for meal prepping?

Absolutely! This soup is perfect for meal prepping. It actually tastes even better the next day as the flavors meld together.

Can I use different vegetables in this soup?

Definitely! Feel free to get creative and use whatever vegetables you have on hand.

How can I make this soup thicker?

You can blend a portion of the soup with an immersion blender, or add a tablespoon of cornstarch mixed with a little cold water to the simmering soup.

What is the best way to store leftover soup?

Store in an airtight container in the refrigerator.

Can I freeze this soup for later?

Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.