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Healthy Black Bean Soup
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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.

Course Main Course, Soup
Cuisine American
Keyword black bean soup, bone broth soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 315 kcal
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
  • 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

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