Spicy Vegetarian Black Bean Soup

Although it only simmers for 10 minutes, this spicy meatless soup boasts the big flavor that usually comes from a long simmer on the stovetop.


8 servings (serving size: 1 cup soup and 1 tablespoon cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 117
Fat 1.8 g
Satfat 0.8 g
Protein 13.5 g
Carbohydrate 16.2 g
Cholesterol 4 mg
Iron 2 mg
Sodium 803 mg
Caloriesfromfat 14 %
Fiber 5.3 g
Calcium 111 mg


2 (15-ounce) cans black beans, rinsed and drained
1 (16-ounce) package frozen pepper stir-fry, slightly thawed
1 (12-ounce) package frozen meatless burger crumbles (such as Morningstar Farms or Boca)
1 (16-ounce) bottle chunky salsa
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
2 teaspoons salt-free Mexican seasoning
1/2 cup (2 ounces) shredded 50% reduced-fat Cheddar cheese with jalapeño peppers (such as Cabot)


Mash half of beans with a fork. Combine mashed beans and remaining beans in a Dutch oven. Add pepper stir-fry and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Ladle soup into bowls; top with cheese.