Smoky Black Bean Soup

Name: Smoky Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil; 1 Onion; 1 Bell Pepper; 3 cloves Garlic; 2 tsp Smoked Paprika; 1 tsp Cumin; 4 Black Beans; 6 cups Vegetable Stock; ½ tsp Salt; 8 Tortillas; 1 Avocado; 1 Lime; 4 oz Sour Cream

By Eatpace

Smoky black bean soup gets a cool topping of sour cream and avocado, with lime squeezed over each bowl. Canned beans keep the simmer short.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 756; kcal per serving
Protein: 31g; per serving

Plan this dinner Jump to recipe

Black bean soup topped with sour cream and diced avocado, with lime and tortillas alongside.

35 min

Method

6 steps 10 min prep · 25 min cook

Prep

Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and Bell Pepper and cook, stirring, until softened, about 6 minutes.
Step 2. Add Garlic, Smoked Paprika, and Cumin. Stir until fragrant, about 1 minute.
Step 3. Add Black Beans, Vegetable Stock, and Salt. Bring to a boil, then reduce the heat and simmer uncovered until the vegetables are tender, about 15 minutes.
Step 4. Meanwhile, warm Tortilla in a dry skillet over medium heat, turning, until pliable and spotted, about 1 minute per batch. Wrap in a clean towel to keep warm.
Step 5. Mash some beans against the side of the pot to lightly thicken the soup, leaving plenty whole. Taste and adjust the seasoning.

Finish & serve

Step 6. Ladle the soup into bowls and top with Avocado and Sour Cream. Serve with Lime wedges and the warm tortillas.

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Tips

Swap it

Use unsweetened dairy-free sour cream for a vegan topping.

Leftovers

Refrigerate the soup separately from the toppings for up to 4 days and reheat until steaming.

Good to know

Mash just enough beans to give the broth body while keeping the soup easy to ladle.

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