Texas-Style Smoked Paprika Black Bean Soup
A hearty, smoky soup with tender black beans, fire-roasted tomatoes, and a kick of chipotle, ideal for chilly evenings. This american-inspired soups (vegetarian) ready in about 40 minutes pairs (15 oz) black beans, (14 oz) fire-roasted diced tomatoes, chicken broth 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
- 1 can (15 oz) black beans
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 cups chicken broth
- 1.5 tsp smoked paprika
- 1 medium diced onion
- 2 cloves minced garlic
- 1/2 cup diced bell pepper
- 1/2 tsp chipotle pepper in adobo sauce
- 1/4 tsp cumin
Instructions
- Step 1: Heat a large pot over medium heat, add 1/2 cup diced bell pepper and 1 medium diced onion; cook for 5 minutes until softened and translucent.
- Step 2: Stir in 2 cloves minced garlic, 1.5 tsp smoked paprika, and 1/4 tsp cumin, sautéing for 1 minute until fragrant.
- Step 3: Add 1 can black beans (undrained), 1 can fire-roasted diced tomatoes, and 2 cups chicken broth; bring to a gentle simmer and cook for 15 minutes to meld flavors.
- Step 4: Stir in 1/2 tsp chipotle pepper in adobo sauce, then puree half the soup with an immersion blender until smooth; return to pot and simmer for 5 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas-Style Smoked Paprika Black Bean Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 Texas-Style Smoked Paprika 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 (15 oz) black beans from drying out.
Can I substitute ingredients in Texas-Style Smoked Paprika 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 Texas-Style Smoked Paprika Black Bean Soup 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 Texas-Style Smoked Paprika 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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
