This spicy bean soup is perfect for filling up on a chilly day. Make it in a soup maker on a chunky or smooth setting using your favourite beans or a combination of a few varieties.

Why You’ll Love This Recipe
👉 Packed with Flavour: The combination of spices, tomatoes, and beans gives this soup a rich and bold taste.
👉 Healthy and Filling: Beans are an excellent source of protein and fibre, making this soup both nutritious and satisfying.
👉 Customisable: This recipe is versatile – you can adjust the spice level, swap out beans for what you have on hand, or add your favourite vegetables.
What You Need
It’s always a good idea to have a few tins of beans stored away in the cupboard. They come in handy for so many different dishes. Although I usually end up throwing mine in with a slow cooker recipe, they also taste great in a soup.
For the full recipe, or to print it out, head to the recipe card at the end of this post.

- A mix of your favourite beans, such as kidney beans, black beans, or cannellini beans, I used a 400g tin of mixed beans, use two tins to make a thick soup, or one for a medium consistency.
- Chopped tomatoes for a rich and tangy base, you can use fresh tomatoes if you have some, but perhaps add some tomato puree in too.
- Spices like chilli powder, paprika, and cumin for that warm, spicy kick.
- Onions and garlic.
- Vegetable stock – I used some buillon powder, but you can use a stock pot, cube, or your own homemade stock.

I have made this recipe in both a Morphy Richards (1.6L) and a Ninja Soup Maker (1.4L).

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Simply add everything to the soup maker, add enough hot water up to the line and give everything a good stir.

I’ve recently started to use Marigold Buillon Vegetable Powder in my soups, but a stock pot or cube will work too.

You can either make it on chunky or smooth. I have done it both ways – I think my favourite is chunky followed by a quick manual pulse/blend at the end to give it that in between consistency.

Serve with tortilla crisps, grated cheese or some crusty bread. It is a deliciously filling soup with a hint of spice.

Tips for Perfect Spicy Bean Soup
Adjust the Heat: If you love it hot, add a pinch of cayenne pepper or fresh chilli. Prefer it milder? Use less chilli powder and skip the fresh chilli.
Experiment with Beans: Use any beans you have on hand – mixed bean tins work perfectly for a variety of textures and flavours.
Make it Your Own: Add extras like chopped sweet potatoes, bell peppers, or even a handful of spinach at the end for added nutrients.
Meal Prep-Friendly: This soup keeps well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stove or in the microwave.
I hope you enjoy this spicy bean soup recipe, let me know in the comments if you make it!
You might also like my Mexican Noodle Bean Soup, Moroccan Chickpea Soup, or my Easy Curried Parsnip Soup Recipe.

Spicy Bean Soup
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Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 x tin 400g mixed beans
- 1 x tin 400g chopped tomatoes or passata
- 2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 vegetable stock cube/pot
Instructions
- Optionally saute the onion and garlic.
- Add all the ingredients to the soup maker.
- Add hot water up to the line and stir to combine.
- Put the lid on and select the smooth or chunky setting, depending on your preferences.
- At the end of the soup making cycle you can optionally partially blend the soup to alter to consistency. Manually blend or pulse for a few seconds.
- Serve with grated cheese, tortilla crisps and a swirl of cream if desired.
Dave Huckle
Saturday 25th of January 2025
Hey Liana Yet again super soup! I love trying your inspirations they always work out to be great! Thank you so much!x
Barbara
Friday 10th of January 2025
Just got a soup maker, thought I would try this recipe. It was so easy to make and what a delicious soup. Will make this again.
Clare
Wednesday 1st of November 2023
Iād like to make this soup but I have a different brand of soup maker (Lakeland). When you say āadd hot water up to the lineā please could you tell me how much water that would be? Many thanks.
Liana Green
Wednesday 20th of December 2023
Hi Clare - that would depend on the exact measurements you are using - I would say probably around 750ml though. Hope that helps, let me know how you get on!
Glyn Seal
Sunday 5th of December 2021
Hello Liana
Chilli usually put me off any recipe (or any product containing it). I do not 'get' foods with a spice so dominate that you cannot taste anything else, and it takes several days of tooth brushing and mouthwash to get rid of the after taste.
However having great faith in you, I made this soup with just the tiniest pinch of chilli flakes. Tt worked well. Mouth Intact!
John Pearson
Saturday 28th of August 2021
I've only recently bought a soup maker, and I'm loving your recipes. Could a tin of chickpeas be added to this? Do you think it's worth it?
John Pearson
Sunday 29th of August 2021
@Liana Green, Thanks for that. It turned out that the tin in the cupboard was of cannellini beans, so I added them instead. I made the soup in my MR Total Control soup maker, selecting the medium texture. It was beautiful and thick, and very, very tasty. I might try adding a little more chilli powder next time, because I favour extra heat in most things.
Liana Green
Saturday 28th of August 2021
Hi John - you could add a tin of chickpeas, that sounds like a great idea! It will create a thicker soup though - let me know if you make it!