Description
Smoky black bean soup is a hearty, flavorful soup made with tender black beans, warm spices, and a hint of smokiness. Cozy, nourishing, and easy to make, it’s perfect for weeknight dinners or meal prep, delivering a satisfying and healthy comfort meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans black beans, drained and rinsed
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
Optional Toppings
- Sour cream or Greek yogurt
- Cilantro
- Avocado
- Tortilla strips
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare the base of the soup.
- Sauté vegetables: Add diced onion and bell pepper to the pot, cooking until softened and fragrant, about 5 minutes.
- Add garlic: Stir in minced garlic, cooking for about 30 seconds until its aroma is released but it does not burn.
- Combine main ingredients: Add drained and rinsed black beans, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper to the pot.
- Simmer the soup: Bring the mixture to a simmer, then let it cook gently for 15 to 20 minutes to allow flavors to meld.
- Blend partially: Use an immersion blender to puree part of the soup, keeping some beans whole for texture and thickness.
- Finish with lime: Stir in fresh lime juice and adjust seasoning as needed for brightness and balance.
- Serve: Serve the soup warm with optional toppings such as sour cream, cilantro, avocado, or tortilla strips for added texture and flavor.
Notes
- For extra smokiness, add a pinch of chipotle powder or a splash of adobo sauce.
- Adjust blending to your desired thickness; blend more for a creamier soup or less to keep it chunkier.
- The soup thickens as it cools; add extra broth when reheating if a thinner consistency is preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern-Inspired
