Smoky Black Bean Soup
Black beans are simmered with chipotle peppers, smoked paprika, cumin, and aromatics to build a thick, deeply flavored soup rooted in Latin American cooking traditions. It's a filling, protein-rich bowl that comes together in about 45 minutes on the stovetop. Serve with a squeeze of lime and warm tortillas on the side.
Equipment
- Large soup pot or Dutch oven
- Blender or immersion blender
- Ladle
- Chef's knife
- Cutting board
Ingredients
Soup Base
- 1 tablespoon olive oil extra virgin preferred
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano Mexican oregano if available
- 1 tablespoon tomato paste
- 2 cans black beans 15 oz each, drained and rinsed
- 3 cups vegetable broth low sodium
- 1 unit chipotle pepper in adobo sauce finely chopped
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
For Garnish
- 1 unit avocado sliced or cubed
- 2 tablespoons fresh cilantro chopped
- 1 unit lime cut into wedges
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat (around 350°F / 175°C). Add the diced onion and sauté for 5–7 minutes, until soft and golden.
- Add the minced garlic and cook for another 1–2 minutes, until fragrant.
- Stir in cumin, smoked paprika, oregano, and tomato paste. Cook the spices dry for 1 minute to deepen their flavors and toast the tomato paste slightly.
- Add the black beans, vegetable broth, and chopped chipotle pepper. Stir well to combine. Bring to a gentle boil over medium-high heat.
- Reduce the heat to low and let the soup simmer uncovered for 30–35 minutes, stirring occasionally.
- Using an immersion blender (or transferring half to a blender), puree part of the soup for a creamy texture while keeping some beans whole for contrast.
- Season with salt and black pepper to taste. Allow flavors to meld for another 2–3 minutes on low heat.
- Serve hot with avocado, fresh cilantro, and lime wedges for garnish.
Notes
- For extra richness, stir in 1 tablespoon of tahini before serving.
- To make the soup oil-free, simply dry sauté the vegetables with 2 tablespoons of vegetable broth.
- Canned fire-roasted tomatoes can be added (1/2 cup) for an extra layer of flavor.
Nutrition
Calories: 229kcalCarbohydrates: 37gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1322mgPotassium: 567mgFiber: 12gSugar: 3gVitamin A: 721IUVitamin C: 4mgCalcium: 62mgIron: 4mg
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