Cajun-Spiced Bell Pepper and Black Bean Soup
A hearty, smoky black bean soup enlivened with diced bell peppers and a punch of Cajun spices, perfect for a cozy meal. This american-inspired soups (vegetarian) ready in about 40 minutes pairs large, diced red bell pepper, large, diced green bell pepper, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each) black beans (canned, drained and rinsed)
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp cajun seasoning
- 1 tsp smoked paprika
- 3 cloves, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp chopped for garnish fresh cilantro
- optional for serving, 1/4 cup per bowl sour cream
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 5-6 minutes until soft and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp Cajun seasoning, and 1 tsp smoked paprika. Cook for 1 minute until spices are fragrant.
- Step 3: Add 2 cans (15 oz each) drained and rinsed black beans and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Step 4: Use an immersion blender to partially puree the soup, leaving some texture. Stir in 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice.
- Step 5: Ladle soup into bowls, garnish each with 2 tbsp chopped fresh cilantro and a dollop of sour cream if desired, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Bell Pepper and Black Bean Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun-Spiced Bell Pepper and Black Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced red bell pepper from drying out.
Can I substitute ingredients in Cajun-Spiced Bell Pepper and Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun-Spiced Bell Pepper and Black Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cajun-Spiced Bell Pepper and Black Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
