Smoky Bean Soup
Warm up your soul with this hearty and flavorful Smoky Bean Soup, a perfect blend of wholesome ingredients and bold spices. Packed with protein-rich black beans, kidney beans, and cannellini beans, this vegetarian soup gets its rich depth of flavor from aromatic smoked paprika, cumin, and sautéed vegetables like onion, garlic, and bell pepper. Simmered in a savory vegetable broth with crushed tomatoes, this one-pot wonder comes together in under an hour, making it an ideal choice for busy weeknights or cozy weekends. Garnish with fresh parsley for a bright finish, and serve with crusty bread to soak up every smoky, satisfying spoonful. This easy, nutrient-packed recipe makes six generous servings and is perfect for meal prep or feeding a crowd!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 large onion
- 3 large garlic cloves
- 1 medium red bell pepper
- 1 large carrot
- 1 large celery stalk
- 6 cups vegetable broth
- 1 14-ounce can canned crushed tomatoes
- 1 15-ounce can canned black beans
- 1 15-ounce can canned kidney beans
- 1 15-ounce can canned cannellini beans
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional)
- optional crusty bread for serving
Instructions
Heat the olive oil in a large soup pot over medium heat.
Finely dice the onion, garlic, red bell pepper, carrot, and celery. Add them to the pot and sauté for 6-7 minutes until softened.
Stir in the smoked paprika and ground cumin. Cook for an additional 1 minute to toast the spices and release their aroma.
Drain and rinse the black beans, kidney beans, and cannellini beans. Set aside.
Pour the vegetable broth and crushed tomatoes into the pot. Stir to combine.
Add the drained beans, bay leaf, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10248 mg | 446% | |
| Total Carbohydrate | 437.8 g | 159% | |
| Dietary Fiber | 125.4 g | 448% | |
| Total Sugars | 58.5 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1042 mg | 80% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 9979 mg | 212% | |
*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.
