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