Black Bean Soup with Smoked Paprika & Chipotle
Smoky, smooth, and just a bit spicy, this black bean soup reinvents the American classic with a little Southwestern kick.
Big on flavor and filling, this hearty soup is almost the perfect dish. While high in carbs, black beans are a source of dietary fiber and protein with little fat. They also contain folic acid and magnesium, as well as potassium and iron. And because they’re so rich in flavor, there’s no need to add additional ingredients like ham or bacon.
While vegetable broth is typically used to make this an all-time favorite recipe for vegetarians, this spicy black bean soup uses bone broth to make it an even more filling dish. Using chipotle instead of chili powder, black pepper, or red pepper flakes adds a smokier spice with a hint of acid.
This recipe calls for canned black beans to cut back on cooking time, but if you have the time, starting with dried beans in a slow cooker makes for an even creamier soup. For a chunkier soup, only puree half the soup.
This soup recipe is best served with some toppings, like diced avocado and a couple of crunchy tortilla chips. If you need to cool down the spice a bit, we suggest opting for a thick greek yogurt instead of sour cream.
Black Bean Soup with Smoked Paprika and Chipotle
Smoky, smooth, and just a bit spicy, this black bean soup recipe reinvents the American classic with a little Southwestern kick.
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 ¼ cup cherry tomatoes halved (save some for garnish)
- 2 cups Kettle & Fire Chicken Bone Broth
- 15 ounces canned black beans rinsed
- Kosher salt
- 1 bunch fresh cilantro
- 1 chipotle chile in adobo sauce
- 1 lime juiced
- 1 avocado optional
- ¼ cup greek yogurt optional
In a large pot over medium heat, warm the oil. Add onion, carrots, and garlic and cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add the cumin, oregano, paprika and 1 cup of the tomatoes and stir to combine. Cook until the spices are fragrant, about 1 minute.
Add the bone broth, black beans, and 1 teaspoon salt. Increase to medium-high heat and bring to a boil. Reduce heat to a simmer and cook until the tomatoes are cooked through and the flavors have melded, 10 to 15 minutes.
Remove from heat. Add the cilantro, chipotle, half the lime juice, and transfer soup to a blender. Puree on high until smooth. Add a splash of water to adjust thickness, if necessary. Season with salt to taste. Add more lime juice if needed.
Serve and garnish with remaining tomatoes, avocado, or greek yogurt, if using.
Gluten free | Dairy free