Best-Seasoned Smoky Black Bean Soup
A hearty, smoky black bean soup with a perfect balance of spices, topped with fresh cilantro for a refreshing finish, ideal for a quick weeknight dinner. This mexican-inspired vegetarian ready in about 45 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 cup, chopped cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne pepper; cook for 1 minute until fragrant.
- Step 3: Add drained black beans, diced tomatoes (with juice), 2 cups vegetable broth, and 1/4 cup water. Bring to a simmer and cook for 20 minutes.
- Step 4: Use an immersion blender to puree soup until smooth (or transfer to a regular blender in batches).
- Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper, then stir in 1/4 cup chopped cilantro. Simmer for 2 more minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Seasoned Smoky Black Bean Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Seasoned Smoky Black Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Best-Seasoned Smoky Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Seasoned Smoky Black Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-Seasoned Smoky Black Bean Soup?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
