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.

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!

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

Smoky Black Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

You can make this thick and hearty black bean soup with basic pantry ingredients, and in only 20 minutes!

Author: Kate
Prep Time: 4 minutes
Cook Time: 16 minutes
Total Time: 20 minutes
Yield: 2-4 servings 1x
Category: Main course, side
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a stock pot or dutch oven on medium heat. When the oil is hot, add in the diced onion. Saute for 2 - 3 minutes or until the onion is translucent.
Add in the smoked paprika, salt, pepper, garlic powder and cumin. Stir and cook for about 30 seconds or until the spices are fragrant.
Add in the tomato paste, stir and cook for another 30 seconds or until the tomato paste has softened and mixed in thoroughly with the onion and spices.
Add the cans of black beans, undrained, and stock to the pot. Stir to combine. Turn the heat up to bring the soup to a gentle boil. Let the soup boil gently, stirring occasionally, for about 10 minutes or until the soup is slightly thickened. (Turn the heat down if necessary to maintain a gentle boil.) The soup will continue to thicken as it cools.
Taste the soup and add more salt and pepper if necessary. Add your favorite toppings and enjoy!

Notes

Since this recipe uses a lot of paprika, you need to use a non-spicy (aka "sweet") variety of smoked paprika so the heat doesn't become overpowering (unless you like a TON of spice!). In my experience, most grocery store brands that don't specify sweet or hot will be sweet. But, to be sure, read the label before buying, or, if you already have some in your cabinet, taste a little before adding it to the soup.

If you don't have smoked paprika, try substituting regular paprika and add in an additional 1 teaspoon of cumin.

I ended up adding an additional 1/4 teaspoon of salt and black pepper to my soup after tasting it. You may need additional salt as well, but this will depend on how much salt is in the beans and stock you are using, and your personal tastes. Just don't be afraid to taste and add more if needed!

This recipe makes a total volume of around 4 cups, which will serve 4 as a side or starter, or about 2 - 3 as an entree. If you need to serve more people, this recipe is very easy to double or even triple!

This soup freezes well and will keep for 2 - 3 months in the freezer.

Find it online: https://nibbleanddine.com/smoky-black-bean-soup/