Spicy Black Bean Soup With Roasted Plantain

A colorful and homestyle black bean soup with a Latin flare, the addition of orange juice adds a subtle sweetness and a distinctive Brazilian twist! If no plantains are available, use just-ripe bananas. Experiment with different plant-based milks, beans and veggies. Try topped with vegan sour cream and toasted pumpkin seeds and serve along with rice or quinoa.

Written by
Jonathan Marbas
Last updated
September 16, 2022


Roasted Plantains:
-2 medium ripe plantain, ½ inch cubes (2 cups)
-1 tablespoon maple syrup or sweetener of choice
-3 tablespoons freshly squeezed orange juice
-Pinch of sea salt
-Pinch of chili powder, or cayenne
-Pinch ground nutmeg

Spicy Black Bean Soup:
-2 teaspoons chili powder
-1 teaspoon ground cumin
-1 1/2 cups yellow onion, diced
-3 large garlic cloves, pressed or minced
-1 tablespoon jalapeño pepper, seeded and diced
-2 cups vegetable stock or water
-1 ¾ cups plant based milk such as coconut, soy, almond, or oat (unsweetened)
-2 (15-ounce) cans black beans, rinsed and drained well, or 3 cups cooked
-1 cup carrot, diced
-¾ cup red bell pepper, seeded and diced
-1/2 cup corn, fresh or frozen
-1 teaspoon orange zest
-2 tablespoons orange juice
-¼  teaspoon chili powder or cayenne
-1/8 teaspoon ground cloves, optional
-2 tablespoons cilantro,  finely chopped
-Sea salt and ground black pepper to taste


1. Preheat the oven to 375°F. Prepare the plantains: Place the plantain ingredients in a small bowl and mix well. Transfer to a parchment paper and bake until golden brown, about 10-12 minutes, stirring well after 5 minutes. Set aside, stirring occasionally to prevent the plantains from sticking to the pan.
2. Meanwhile, place a 3-quart pot over high heat. Place the chili powder and cumin in the pot and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well.
3. Reduce the heat to medium-high, add the vegetable stock, plant-based milk, black beans, and carrot, and cook for 10 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all the remaining ingredients, except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.
4. Top each serving with a spoonful of plantain and enjoy.Spicy Black Bean Soup With Roasted Plantain

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