This lightly smoky black bean soup is on rotation in my kitchen all winter long. I hope it becomes a favorite for you, too.
To vary its flavor, try hot or sweet paprika instead of smoked paprika. Or spice it up with 1 Tbs. of chipotle powder instead of the smoked paprika. Want a thicker, creamy soup? Carefully purée 2 cups of the soup in a blender, then stir back into the pot.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Makes: 8 cups
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbs. tomato paste
- 1 Tbs. smoked paprika
- 1 Tbs. ground coriander or cumin
- 1 bay leaf
- 2 15 oz. cans no-salt-added black beans with their liquid
- 1¼ tsp. kosher salt
- freshly ground black pepper, to taste
- 1 Tbs. red wine vinegar
Instructions
- In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion, carrots, and bell pepper until they start to brown, 7–10 minutes.
- Stir in the garlic, tomato paste, paprika, coriander, and bay leaf. Cook, stirring constantly, for 2 minutes.
- Stir in the beans with their liquid and 2 cups water. Simmer until the vegetables are tender to taste, 5–7 minutes. Remove the bay leaf.
- Season with the salt, pepper, and vinegar.
Nutrition Information
Per serving (1 cup):
- Calories: 140
- Total fat: 4 g
- Sat fat: 0.5 g
- Carbs: 21 g
- Fiber: 7 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 6 g
- Sodium: 330 mg
