Rainy Day Smoky Black Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, smoky soup packed with protein and flavor, ideal for chilly, rainy afternoons. This soups (vegetarian) ready in about 40 minutes pairs Vegetable broth, Smoked paprika, medium, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 cans (15 oz each) Black beans (canned, drained)
• 2 cups Vegetable broth
• 1 tsp Smoked paprika
• 1 medium, diced Onion
• 1, grated Carrot
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 1 tbsp Olive oil
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1, juiced Lime

Instructions

1. Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 1 medium diced onion, 1 grated carrot, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Stir in 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp salt, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cans (15 oz each) drained black beans, 2 cups vegetable broth, and 1/2 cup water. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
4. Step 4: Use an immersion blender to puree half the soup until smooth, then return to the pot and stir in 1/4 cup lime juice until well combined. Simmer for 5 more minutes until heated through.