This easy spicy bean soup recipe is packed full of vegetables and protein rich borlotti beans, and flavoured with smoky chipotle chilli paste for an extra spicy punch. This easy soup recipe is ideal for anyone following a gluten free, dairy free or vegan diet.
Packed full of beans, and with a lovely variety of vegetables, this spicy bean and vegetable soup is surprisingly light to eat. However the beans are protein rich which will keep you feeling fuller and satisfied for longer.
Canned beans are something I always have to hand in my store cupboards and they make a great addition to any meal. Beans are great at absorbing flavours, I love adding a variety of beans to soups and stews.
This vegan spicy bean soup recipe is a regular on my lunch and dinner menu, it's ideal for anyone who want's a hearty but healthy soup.
I like to cook this best spicy bean soup recipe on meat-free days when I want to lighten the load. I enjoying eating vegetable based meals and like to have days every week where my diet contains no meat.
Why you'll love this recipe
- Quick to prepare and ready to serve in just 40 minutes, making this an ideal mid week dinner option with a side of crusty bread.
- A healthy soup packed with protein rich beans which keep you fuller for longer. Use a gluten free vegetable stock and it can be served to gluten free diners too.
- Make ahead earlier in the day, or the day before, and store in the fridge until you are ready to finish the soup and serve.
Recipe ingredients
- Oil - for the best flavour I like to sauté the vegetables in olive oil as it has a great nutty flavour. You can use any other variety of cooking oil.
- Vegetables - for the base of the soup I like to start with onion, carrots and celery, and I soften these for 4-5 minutes. I then add sweet bell peppers and courgettes later so as not to overcook these softer vegetables.
- Garlic - I use freshly crush garlic for the best flavour, although frozen garlic is a great substitute.
- Beans - I've used 2 cans of barlotti beans as that's what I had in my stores, but you can use any variety of canned bean.
- Stock - use a good quality vegetable stock, opting for gluten free stock if serving to coelics or gluten free diners.
- Chilli paste - I add chipotle chilli paste to the soup as it has a great smoky flavour. Adjust the amount of paste to suit your own tastes.
- Tomatoes - I like to add 4-5 chopped vine tomatoes just before serving the soup, to add a burst of fresh tomato flavour.
- Seasoning - I keep the seasoning simple with some sea salt and freshly ground black pepper.
- Garnish - I like to finish the soup with a squeeze of fresh lime and some freshly chopped coriander leaves. This is entirely optional.
How to make spicy bean soup
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery and a large pinch of salt (this will stop the vegetables browning) and sauté for 4 minutes, then add the garlic and continue to sauté for a further minute.
- Cut the courgette into quarters lengthwise, then remove and discard the soft core, before dicing.
- Add the peppers and courgettes and continue to sauté the vegetables for a further 2 minutes, stirring continuously.
- Add the borlotti beans, chipotle chilli paste and vegetable stock, cover and simmer for 15 minutes. [If making this soup in advance, take it to this stage and stop. Then cool and store in the refrigerator until you are ready to finish the soup and serve].
- Add the tomatoes to the pan, along with the seasoning, and cook for a further minute.
- Serve with a garnish of freshly chopped coriander and a wedge of fresh lime.
Recipe variations
- Beans - I have used borlotti beans in this soup, but use what you have to hand. Butter beans, kidney beans, black beans, cannellini beans, or chickpeas all work well in this soup. Try mixing it up and add 2 different varieties, or use a can of mixed beans.
- Vegetables - When it comes to vegetables adapt to what you enjoy eating and have in your fridge at home. For example, sweet potato, butternut squash, parsnip, or a handful of kale or spinach, would all work well in this simple bean soup.
- Chilli - I usually add 3 teaspoons of chipotle chilli paste to the soup, but you can adjust this up or down to suit your own tastes. If you don't like too much chilli, then simply pare it back in the dish.
TOP TIP: Chipotle chilli adds a lovely smokiness to the soup. If you are taking the paste out altogether then I recommend adding some smoked paprika to the pan, along with the peppers and courgette, to add the smokiness back into the soup.
Serving suggestions
A great lunch or light dinner option, serve on it's own or with a side of crusty bread.
I like to add a squeeze of lime into the soup. As well as adding a lovely freshness to the soup, the sour lime to balance the sweetness of the vegetables and the spice from the chipotle chilli paste.
However, if serving to a larger group, I don't add the lime to the soup. Instead I cut up some wedges of lime and place them in a bowl on the table. That way everyone can add lime to their own taste, or leave it out altogether if they would prefer.
Useful hints and tips
- Courgette contains a lot of water so I prefer to remove the soft core from the very centre of the courgette (I find it goes soggy) before cooking, leaving you with the firm white flesh and skin. This step is entirely optional and you can add it in if you prefer.
- Use a gluten free vegetable stock and this soup is suitable for gluten free diners.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
The addition of garlic, celery, chipotle chilli paste and plenty seasoning, stop this soup from tasting bland. I would also recommend using a good quality vegetable stock. Finally, don't overcook the vegetables until they become mushy, as they will start to loose their flavour. I like to leave my vegetables with a little bite.
If you're not too keen on chilli, the best way to avoid overly spicy soup, is to add the chipotle chilli paste a little at a time, until you reach the desired amount to suit your taste.
You can add a little more vegetable stock, but add too much and you can knock the balance of of flavour, making the soup too watery. Adding some salt, or fresh sour lime juice can also help, as acid and salt balance out spice.
Yes, cook the soup up to the end of stage 3 in the recipe card, then allow to cool completely and store in the fridge. When ready to serve, warm the soup up and finish the soup with the fresh tomatoes and seasoning.
Yes, this soup freezes really well. Once cooked, allow to cool completely, before placing in airtight container in the freezer for up to 3 months.
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Additional recipe suggestions
If you like this simple soup then try some of my favourite vegetable based soup recipes:
Vegan Soup
- Scottish Yellow Split Pea Soup
- Broccoli Courgette Soup
- Vegetable Barley Broth
- Tomato & Basil Soup
- Vegetable & Chickpea Soup
Vegetarian Soup
- Courgette & Pepper Soup
- Potato & Leek Soup with Chickpeas
- Jerusalem Artichoke Soup
- Creamy Parsnip Soup
For some great hints and tips on how to make a great bowl of soup, have a read of my 20 Simple Soup Recipes post. This features some delicious soup recipes for you to try!
Easy Spicy Bean Soup
Equipment
- large soup pan or saucepan
- chopping board
- Sharp kitchen knife
- Vegetable peeler
- measuring jug and spoons
Ingredients
- 2 tablespoon olive oil
- 1 large onion (diced)
- 2 sticks celery (diced)
- 2 carrots (diced)
- 2 sweet peppers (diced)
- 3 cloves garlic (crushed)
- 2 courgettes (core removed and diced)
- 2 x 400g tins barlotti beans (drained)
- 1.5 ltr vegetable stock
- 2-3 teaspoon chipotle chilli paste (adjust to taste)
- 4-5 medium vine tomatoes (chopped)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- lime wedges (optional for serving)
- coriander leaf (optional for serving)
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery and a large pinch of salt (this will stop the vegetables browning) and sauté for 4 minutes, then add the garlic and continue to sauté for a further minute.
- Add the peppers and courgettes and continue to sauté the vegetables for a further 2 minutes, stirring continuously.
- Add the borlotti beans, chipotle chilli paste and vegetable stock, cover and simmer for 15 minutes. [If making this soup in advance, take it to this stage and stop. Then cool and store in the refrigerator until you are ready to finish the soup and serve].
- Add the tomatoes to the pan, along with the seasoning, and cook for a further minute.
- Serve with a garnish of freshly chopped coriander and a wedge of fresh lime.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
This is going straight on the autumn soup roster!
Lesley says
It's a great soup and the beans make it a heartier meal.
Sisley White - Sew White says
This was the most perfect soup. Full of flavour and so healthy too. I can't wait to make it again.
Lesley says
Thank you Sisley, I'm glad you enjoyed the soup.
Amy says
This was exactly what I was looking for on a very rainy day! Total comfort food, so delicious.
Lesley says
Thank you Amy, I'm glad you enjoyed the soup.
Cat says
What a cosy and comforting soup packed with delicious flavours and textures.
Lesley says
Thank you Cat, I'm glad you enjoyed it.
Choclette says
Love this type of hearty chunky soup. Happy to eat it at any time of the year. And a punch bit of spice never goes amiss.
Lesley says
Thank you Choclette, this is a lovely bowl of soup and you're right, the spicing really does give it a lift. Lesley x