Sofrito-Infused Black Bean Soup with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A deeply flavorful soup featuring a traditional Puerto Rican sofrito base, slow-simmered black beans, and a subtle smoky kick from paprika. This Puerto Rican-inspired one-pot recipe (vegetarian), ready in about 65 minutes, pairs olive oil, yellow onion, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 305 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 tbsp olive oil
• 1 large, finely diced (1 cup) yellow onion
• 1, finely diced (1/2 cup) green bell pepper
• 2 cloves, minced garlic
• 1, finely diced (1 tbsp) jalapeño pepper
• 1 cup (canned, drained) diced tomatoes
• 1/2 cup tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 2 (15 oz) cans, drained and rinsed black beans
• 4 cups vegetable broth
• 1 bay leaf
• 1/4 cup, chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup finely diced yellow onion and 1/2 cup finely diced green bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add 2 minced garlic cloves and 1 tbsp finely diced jalapeño. Cook for 1 minute until fragrant, being careful not to burn the garlic.
2. Step 2: Stir in 1 cup diced tomatoes and 1/2 cup tomato paste. Cook for 2 minutes, stirring constantly. Add 1 tsp dried oregano and 1/2 tsp smoked paprika. Cook for another minute to toast the spices.
3. Step 3: Add 2 (15 oz) cans black beans, 4 cups vegetable broth, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
4. Step 4: Remove the bay leaf. Season with salt and black pepper to taste. Stir in 1/4 cup fresh chopped cilantro. Simmer uncovered for 5 more minutes until flavors meld. Serve hot.