Smoky Paprika-Style Black Bean Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based soup with a deep smoky flavor from paprika and a touch of heat from cayenne. This mexican-inspired soups (vegetarian) ready in about 45 minutes pairs Black beans, Vegetable broth, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.6 (15 ratings) Prep: 10 min Cook: 35 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened and golden.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1.5 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp cayenne pepper; cook for 1 minute to toast the spices.
  4. Step 4: Add 2 cans (15 oz each) drained and rinsed black beans and 4 cups vegetable broth. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
  5. Step 5: Remove the pot from heat and stir in the juice of 1 medium lime and 1/4 cup chopped cilantro. Use an immersion blender to puree half the soup until smooth, leaving some beans for texture (or transfer half to a blender and return to pot).
  6. Step 6: Return to low heat and simmer for 5 more minutes. Adjust seasoning with salt and more lime juice if needed.

Frequently asked questions

How long does Smoky Paprika-Style Black Bean Soup take to make?

Total time is about 45 minutes (10 min prep + 35 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 Smoky Paprika-Style 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 black beans from drying out.

Can I substitute ingredients in Smoky Paprika-Style 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 Smoky Paprika-Style 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.

Is Smoky Paprika-Style Black Bean Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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