Smoky Black Bean & Roasted Pepper (Printable Version)

Hearty smoky black bean and roasted pepper soup with cumin and smoked paprika; partially pureed for creamy texture.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 tablespoons olive oil

→ Beans & Broth

07 - 2 cans (15 oz each) black beans, drained and rinsed
08 - 4 cups low-sodium vegetable broth

→ Spices & Seasonings

09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground cumin
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 1/2 teaspoons sea salt, or to taste
13 - 1/2 teaspoon black pepper

→ Garnishes

14 - 1 avocado, diced
15 - 1/4 cup fresh cilantro, chopped
16 - Lime wedges

# How To Make:

01 - Preheat the broiler. Place the red bell peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered on all sides, about 10 minutes. Transfer to a bowl, cover tightly, and let steam for 5 minutes. Peel away the charred skins, remove the seeds, and chop the roasted pepper flesh.
02 - In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 7 minutes.
03 - Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
04 - Add the chopped roasted peppers, drained black beans, vegetable broth, smoked paprika, ground cumin, cayenne pepper (if using), sea salt, and black pepper. Stir well to combine and bring the mixture to a rolling boil.
05 - Reduce the heat to low, cover the pot partially, and let the soup simmer for 25 minutes, stirring occasionally to prevent sticking.
06 - For a creamier consistency, use an immersion blender to partially purée the soup directly in the pot, leaving some beans and vegetable pieces intact for a rustic texture.
07 - Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and serve hot, garnished with diced avocado, fresh cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The roasted peppers bring a sweetness that plays beautifully against the smoky paprika and earthy black beans.
  • It freezes exceptionally well, so you can double the batch and have comforting meals ready for weeks.
  • Everything comes together in one pot with no fancy techniques, making it genuinely weeknight friendly.
02 -
  • Do not skip peeling the charred skins off the peppers, as leaving them on will give the soup an unpleasant bitter edge that no amount of seasoning can fix.
  • The soup thickens considerably as it sits overnight in the fridge, so add a splash of broth or water when reheating to loosen it back up.
  • If your smoked paprika has lost its punch, the whole soup will taste flat, so taste the spice on your finger first and replace it if needed.
03 -
  • A few drops of liquid smoke added at the end will intensify the smoky character dramatically, but add it gradually and taste as you go because it is potent.
  • Browning the vegetables slightly before adding the broth creates a deeper flavor base than simply softening them, so let them catch a little color.

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