This smoky black bean soup has a deliciously subtle smoky flavor and a thick, hearty texture. It is sure to warm you up even on the coldest days of February! The smoky flavor is thanks to smoked paprika, one of my favorite spices. This adds a smoky flavor and a bit of heat that isn’t too overpowering, but pairs so beautifully with the robust flavor of the black beans. If you don’t have smoked paprika around, no worries. Try substituting regular paprika, cumin and a bit of cayenne for similar results.
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And how do you get that thick, coats-your-spoon texture? You know, the hearty stew-like quality that makes you feel like you are eating a MEAL? Tomato paste! You can’t really spot the tomato paste in the final dish, but it definitely adds body and another layer of flavor. In my opinion, this elevates the humble black bean soup into something worthy of a main course!
And I can’t believe I haven’t even said this yet. Truly, the best part of this smoky black bean soup recipe is how easy it is. You can make it with only a few pantry ingredients. And in under 20 minutes! Add in a green salad and some crusty bread, maybe a few toppings on your soup, and you will be sitting down to a delicious, healthy and hearty meal in no time at all. (My favorite toppings are hot sauce, shredded cheese, and a squeeze of lime!)
If you’re a fan of quick and easy soup recipes, you can also check out my Quick and Easy Black Bean Chili recipe. It uses chunky salsa and canned chopped green chiles to give texture to the chili without having to do any chopping!
P.S. If you like this ombre red dutch oven, it’s the Zelancio Cookware 6-Quart Enameled Cast Iron Dutch Oven in Cayenne Red.
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Smoky Black Bean Soup
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
You can make this delicious, thick and hearty smoky black bean soup with only a few pantry ingredients and in less than 20 minutes!
Ingredients
- 2 tbsp. oil (olive or vegetable)
- 1 medium onion, diced
- 1 6 oz. can tomato paste
- 1 tbsp. smoked paprika (see note)
- 1 ½ tsp. salt or to taste
- 1 tsp. black pepper or to taste
- 2 cans black beans (do not drain)
- 1 c. water
- Topping ideas (optional): diced onion, hot sauce, sour cream, shredded cheddar cheese, squeeze of lime
Instructions
- Heat the oil in a stock pot or dutch oven on medium heat. When oil is hot, add in the diced onion. Saute for 1 – 2 minutes or until translucent.
- Add in the smoked paprika, salt and pepper. Stir for about 30 seconds.
- Add in the tomato paste, stir for another 30 seconds.
- Add in the black beans (undrained), and water. Stir to combine. Turn heat down to medium low, let simmer for ten minutes, stirring occasionally, until soup has thickened slightly.
- Taste for seasoning and add more salt and/or pepper if necessary. Add your favorite topping and enjoy!
Notes
If you don’t have smoked paprika, substitute 2 tsp. paprika, 1 tsp. cumin and a pinch of cayenne (to taste).
Keywords: black beans, soup
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