Smoky Black Bean Soup

Name: Smoky Black Bean Soup
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons oil (olive or vegetable); 1 medium onion, diced; 4 teaspoons sweet (non-spicy) smoked paprika (see notes); 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon kosher salt, or to taste (see notes); 1/2 teaspoon black pepper, or to taste; 3 tablespoons tomato paste; 2 15 ounce cans black beans, undrained; 1 1/2 cups stock or broth (any kind); Optional garnishes: diced onion, sour cream, cilantro, squeeze of lime, shredded cheese

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This black bean soup has a deliciously smoky flavor thanks to smoked paprika and cumin. This quick and easy soup recipe uses mostly pantry ingredients and is ready in only 20 minutes!

black bean soup in two bowls with bread and napkin on the side

Note: this post was originally published in February 2019 and updated in August 2020 with new photos and more detailed instructions.

Quick, it's almost dinnertime, what are you going to make? If you have no idea and it's been a while since you've been grocery shopping, this soup is here to save the day! It's ready in only 20 minutes and is made from almost entirely pantry ingredients!

This black bean soup is one of my favorites because not only is it quick and easy to make, it also has a lovely, thick and hearty texture along with a deep, smoky flavor. The thick texture is thanks to tomato paste, and also including the starchy liquid from the cans of beans. (Bonus - no need to drain the beans!).

The smoky flavor is from a generous amount of smoked paprika and a touch of cumin. So, this soup really has it all - it's super quick to make, full of flavor, hearty and satisfying, and can be easily made with pantry ingredients. Just add crusty bread and maybe a few toppings and you are all set with dinner!

(And, if you're in the market for a couple other quick and easy soup recipes for the dinner rotation, you should also check out my recipes for cabbage and sausage soup, and creamy hamburger potato soup!)

Recipe ingredients

Ingredients for smoky black bean soup on black background

Ingredient notes

Smoked paprika: this ingredient is really the star of the show, and it adds most of the smoky flavor to the soup. Smoked paprika can be found in "sweet" or "hot" varieties. Since this recipe calls for a lot of paprika, I definitely recommend using the "sweet" type, otherwise, the heat could become overpowering.

Stock or broth: you can use any type you have on hand - chicken, beef, veggie, etc. Or, if you're in a pinch go ahead and use water. You may just need to adjust the salt and pepper amounts at the end.

Oil: use any kind of oil you like to cook with; I used olive oil. Vegetable or canola oil would also be fine.

Step by step photos

Saute the onion in oil.

2. Add the spices and cook for about 30 seconds to start opening up the flavor of the spices.

Onions and spices at the bottom of a pot

3. Add in the tomato paste and stir to combine. Cook for another 30 seconds to soften up the tomato paste.

Spices onion and tomato paste being mixed with rubber spatula in a pot

4. Pour in the stock and the two cans of black beans. And don't forget - don't drain the beans, you need the extra liquid!

Black bean soup in pot with rubber spatula

5. Next, boil the soup gently until thickened. Once the soup is ready, give it a taste for seasoning. If it needs some more salt and pepper, go ahead and stir some in. Serve as-is or with your favorite toppings!

hand holding spoon with scoop of black bean soup

Tips and tricks

Don't be afraid to add more salt and pepper at the end! The amount included in the recipe is just a jumping off point. I kept the amounts conservative because the right amount of salt you need will vary based on the brand of beans and stock you are using, plus, your own individual tastes.

As I said earlier, the smoked paprika really is bringing most of the delicious smoky flavor to the soup. But, if you don't have any, you can still make this soup. Try substituting an equal amount of regular sweet paprika and add in an extra 1 teaspoon of cumin to help bump up the smoky flavor.

This soup makes about 4 cups total - enough for 4 sides, or 2 - 3 main course servings. If you want to meal prep or make more for a larger group, this recipe is really easy to double or even triple!

Recipe FAQs

Is this soup vegan?

If you want to make this soup vegan, just use a vegan vegetable broth. All the other ingredients are completely vegan. And, of course, rather than cheese or sour cream as a topping, stick with vegan toppings, like diced onion and cilantro.

Can I freeze smoky black bean soup?

Yes you can! This soup freezes well and re-heats beautifully in the microwave or warmed gently on the stovetop. If kept in an airtight container, you can keep this soup in the freezer for 2 - 3 months.

How do I serve it?

You can serve this soup either as a starter or side, or as a main course. I like to serve it with toppings to add a bit more interest. Here are some good topping ideas: a bit of extra cracked black pepper, diced onion, cilantro, hot sauce, sour cream, shredded cheese, crackers, tortilla chips, the list goes on!

If you want to make this your main course, it's nice to serve it with some warm crusty bread and a salad. That's all you need really, since the soup is so filling on its own!

black bean soup in a bowl with a hand dipping a spoon inside with bread on the side

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If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!