Smokey Black Bean Soup

READY IN: 40mins
QG
Recipe by *Parsley*

I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.

Top Review by QG

Very good soup. I made only a few small changes, but otherwise followed recipe exactly. I added a minced jalapeno with the onions and celery. I used a second can of black beans. I pureed nearly the whole batch with a stick blender. I added a handful of frozen corn and several dashes of Mexican hot sauce near the end (after the blending). Then I garnished each serving with sliced green onions, cilantro, diced avocado, and sour cream. Lime wedges would have been great if I'd had any.

Ingredients Nutrition

Directions

  1. Heat the oil in a pot over med heat.
  2. Add the onions, celery and garlic and saute for about 5 minutes.
  3. Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
  4. Add the black beans and simmer for an additional 10 minutes.
  5. Stir.
  6. At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
  7. Add salt, if needed.
  8. Serve garnished with a dallop of the optional FF sour cream.

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