Smoky Black Bean Soup
Alright, my friend, let me tell you about this smoky black bean soup. It all started on a chilly autumn evening when I was craving something warm and comforting but didn’t want to spend ages in the kitchen. You know those days, right? I dug through my pantry and voilà, this soup was born! It’s kind of like putting on your favorite sweater – cozy and reliable.
Why You’ll Love This
I make this when I need a quick dinner fix that’s still homemade. My family goes crazy for this because it’s got that smoky depth (thanks, smoked paprika!) and rich flavor. Plus, it’s forgiving – I’ve messed up a few measurements here and there, and guess what? Still delish. Oh, and it’s vegan too, if you’re into that!
Ingredients
- 1 tablespoon olive oil (or whatever oil you have on hand)
- 1 medium onion, chopped
- 3 garlic cloves, minced (or more, if you’re feeling bold)
- 1 teaspoon smoked paprika (sometimes I sneak in a bit more for extra smokiness)
- 1 teaspoon cumin
- 2 cans black beans, drained and rinsed (or about 3 cups cooked beans if you’re fancy and cook ’em yourself)
- 4 cups vegetable broth (I’ve used chicken broth when I was out of veggie – still great!)
- 1 can diced tomatoes
- Salt and pepper to taste
- Optional: A squeeze of lime, cilantro, or a dollop of sour cream (or Greek yogurt)
Directions
- Heat the oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. This is usually when I sneak a taste of the onion – can’t resist!
- Add garlic, smoked paprika, and cumin. Stir until fragrant – don’t let that garlic burn, or it’ll taste bitter.
- Dump in the black beans, broth, and diced tomatoes. Give it a good stir. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Don’t worry if it looks a bit weird at this stage – it always does!
- Use an immersion blender to blend the soup to your desired consistency. I like it a bit chunky, but you do you.
- Season with salt and pepper. Taste and adjust any spices. I sometimes add a bit more smoked paprika here if I’m in a smoky mood.
- Serve hot with your choice of toppings. I usually go for a squeeze of lime and a handful of cilantro – it just livens it up.
Notes
You can totally make this soup thicker by reducing the broth, or add more for a thinner consistency. I’ve found that using a good quality smoked paprika makes all the difference – the cheap stuff just doesn’t cut it.
Variations
Once, I tried adding some corn. It was… interesting. Not bad, but not great either. You could also throw in some chopped bell peppers for extra veggies. On another whim, I tossed in some leftover roasted sweet potatoes – now that was a win!
Equipment
If you don’t have an immersion blender, no worries! Just carefully transfer the soup in batches to a regular blender. I did this once and ended up with soup all over the kitchen – fun times.
Storage
This soup keeps well in the fridge for about 3 days, though honestly, in my house, it never lasts more than a day! You can also freeze it for up to 3 months (just remember to leave a bit of space in the container for the liquid to expand).
Serving Suggestions
I love serving this with some crusty bread on the side. Or if I’m feeling extra, a grilled cheese sandwich. Soup and sandwich – classic!
Pro Tips
I once tried rushing the simmer step and regretted it because the flavors just didn’t meld. So, give it the full 20 minutes – maybe use that time to clean up or dance around the kitchen?
FAQ
Can I use dried black beans? Absolutely, just soak and cook them beforehand. It’ll add some time, but it’s worth it if you’re a from-scratch kind of cook.
Is this spicy? Not really, but you can always add a pinch of cayenne if you want a kick.
Can I make it creamier? Sure! Stir in a bit of coconut milk or cream at the end. I’ve done this when I wanted a richer texture.
