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Healthy Black Bean Soup with Smoked Paprika & Chipotle

Healthy Black Bean Soup

Smoky, smooth, and just a bit spicy, this healthy black bean soup reinvents the American classic with a little Southwestern kick.

Big on flavor, filling, and extremely nutritious, this hearty soup is almost the perfect dish. While high in carbs, black beans are an excellent source of dietary fiber and protein with little fat. They’re also a great source of 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, protein-rich 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.

Healthy Black Bean Soup

Healthy Black Bean Soup with Smoked Paprika and Chipotle

Smoky, smooth, and just a bit spicy, this healthy black bean soup reinvents the American classic with a little Southwestern kick.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Kettle & Fire

Ingredients

  • 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
  • 1 15- ounce can black beans rinsed
  • Kosher salt
  • 1 small bunch fresh cilantro
  • 1 chipotle chile in adobo sauce
  • 1 lime juiced
  • 1 avocado optional
  • ¼ cup greek yogurt optional

Instructions

  1. 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.
  2. 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.
  3. 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.

  4. Serve and garnish with remaining tomatoes, avocado, or greek yogurt, if using.

Recipe Notes

Gluten free | Dairy free

Smoky, smooth, and just a bit spicy, this healthy black bean soup reinvents the American classic with a little Southwestern kick.

Smoky, smooth, and just a bit spicy, this healthy black bean soup reinvents the American classic with a little Southwestern kick.

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