Sofrito-Style Black Bean Soup with Smoked Paprika
A hearty, smoky soup featuring black beans simmered with Puerto Rican sofrito and smoked paprika for rich, deep flavor. This puerto rican-inspired soups (vegetarian) ready in about 105 minutes pairs rinsed dried black beans, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 cup, rinsed dried black beans
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1, finely chopped green bell pepper
- 1, finely diced carrot
- 1/2 cup tomato paste
- 1 tsp smoked paprika
- 1 bay leaf
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Place rinsed black beans in a pot, cover with 4 cups vegetable broth, and simmer covered 1 hour until beans are tender. Reserve 1 cup of bean liquid.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 large onion (finely chopped), 3 garlic cloves (minced), 1 green bell pepper (finely chopped), and 1 carrot (finely diced) for 8-10 minutes until softened and fragrant.
- Step 3: Add 1/2 cup tomato paste and 1 tsp smoked paprika to the skillet, stirring 1 minute until paste darkens. Stir in reserved bean liquid and remaining broth.
- Step 4: Pour sofrito mixture into bean pot, add 1 bay leaf, and simmer 15 minutes. Remove bay leaf, season with salt and pepper, and garnish with 2 tbsp fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Style Black Bean Soup with Smoked Paprika take to make?
Total time is about 105 minutes (20 min prep + 85 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 Sofrito-Style Black Bean Soup with Smoked Paprika?
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 rinsed dried black beans from drying out.
Can I substitute ingredients in Sofrito-Style Black Bean Soup with Smoked Paprika?
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 Sofrito-Style Black Bean Soup with Smoked Paprika 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 Sofrito-Style Black Bean Soup with Smoked Paprika 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.
What others are saying
- ★★★★★
Made this for a potluck and everyone raved about it. The smoked paprika was the perfect touch.
- ★★★★☆
Tasted great, but the beans were a bit mushy for my taste. Maybe reduce cooking time?
- ★★★☆☆
Good, but I expected more of a Puerto Rican flavor. The smoked paprika was too strong.
