Smoky Black Bean Soup

A deeply flavorful and satisfying black bean soup with a hint of smokiness that warms you from the inside out. This recipe is rich, hearty, and perfect for a comforting meal.

• Prep time: 14 minutes
• Cook time: 29 minutes
• Total time: 43 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 (15 ounce) cans black beans, rinsed and drained
• 6 cups vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving
• Sour cream or Greek yogurt, for serving
• Chopped fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 7-10 minutes.
2. Stir in garlic, cumin, smoked paprika, and cayenne pepper (if using) and cook until fragrant, about 1 minute.
3. Add 3 cans of the black beans, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the bay leaf. Using an immersion blender, carefully blend about half of the soup until creamy. Alternatively, scoop out about 2 cups of the soup and blend in a regular blender, then return to the pot.
5. Stir in the remaining 1 can of black beans.
6. Season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
7. Serve hot, garnished with lime wedges, a dollop of sour cream or Greek yogurt, and fresh cilantro.

Tips

• For an extra smoky flavor, add a pinch of chipotle powder.
• Adjust the cayenne pepper to your preferred level of heat.
• A splash of apple cider vinegar or lime juice at the end can brighten the flavors.

Frequently Asked Questions

How long does this soup keep?

This smoky black bean soup can be stored in an airtight container in the refrigerator for up to 4 days. It often tastes even better the next day.

Can I use dried black beans instead of canned?

Yes, you can use dried black beans. You'll need about 1.5 cups of dried beans, soaked overnight and then cooked until tender before adding them to the soup.

What are some good toppings for this soup?

Besides the suggested lime, sour cream, and cilantro, other delicious toppings include shredded cheese (cheddar or Monterey Jack), avocado slices, or crumbled tortilla chips.