Spicy Dominican-Style Black Bean Soup with Smoked Paprika
A hearty black bean soup seasoned with smoked paprika and fresh peppers, delivering bold flavors inspired by Dominican cuisine. This caribbean-inspired soups (vegan) ready in about 90 minutes pairs black beans, dried, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 1 cup black beans, dried
- 4 cups water
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 4 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Rinse 1 cup dried black beans and soak them in water overnight or for at least 8 hours.
- Step 2: Drain the soaked beans and place them in a large pot with 4 cups fresh water and 1 bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1 hour until beans are tender.
- Step 3: While the beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion, 1 finely chopped green bell pepper, 1 finely chopped red bell pepper, and 4 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano and cook for another minute to bloom the spices.
- Step 5: When the beans are tender, remove the bay leaf and add the sautéed vegetables to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Simmer for an additional 15 minutes to blend flavors.
- Step 6: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Dominican-Style Black Bean Soup with Smoked Paprika take to make?
Total time is about 90 minutes (15 min prep + 75 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 Spicy Dominican-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 black beans, dried from drying out.
Can I substitute ingredients in Spicy Dominican-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 Spicy Dominican-Style Black Bean Soup with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Dominican-Style Black Bean Soup with Smoked Paprika vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
