Smokey Black Bean Soup
Dive into the bold, smoky flavors of this hearty Smokey Black Bean Soup, a comforting dish perfect for weeknight dinners or meal prep. Packed with protein-rich black beans, fire-roasted tomatoes, and a touch of chipotle peppers in adobo, this soup boasts a deeply satisfying, smoky-spiced profile enhanced by aromatic smoked paprika and cumin. The silky yet chunky texture is achieved with a partial blend, making every spoonful indulgently creamy yet satisfyingly rustic. Brightened with fresh lime juice and garnished with cilantro, sour cream, or crispy tortilla chips, this one-pot wonder is ready in just 45 minutes and is naturally vegan (with dairy-free toppings) and gluten-free. Ideal for cozy evenings or a flavorful meal that tastes even better the next day, this recipe will quickly become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups canned black beans, rinsed and drained
- 4 cups vegetable broth
- 1 14-ounce can fire-roasted tomatoes
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 2 tablespoons sour cream or coconut cream (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced yellow onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add the black beans, vegetable broth, fire-roasted tomatoes, and minced chipotle peppers to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup partially to achieve a thicker consistency while still leaving some whole beans for texture. If you don’t have an immersion blender, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lime juice and season with salt and black pepper to taste.
Serve the soup hot, garnished with chopped cilantro, a dollop of sour cream or coconut cream (if using), and a side of tortilla chips.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 9.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
