I’ve been feeling a little under the weather this week, so when I got home last night I really wanted to make a pot of homemade soup without expending too much energy.
Rather than chicken noodle, I was craving something spicy. Black bean soup, to be specific. So I stopped at the store, picked up some cough syrup and wandered aimlessly down a couple of aisles, pushing cans into my basket. The result of my somewhat lackluster shopping experience was actually a pretty darn good soup that can be started at 6 p.m. and on the table by 7, at the latest. So it’s perfect for a weeknight OR a weekend when you’d rather be baking cookies and wrapping presents than slaving away at the stove and making a big mess of the kitchen.
Bonus: This is a vegetarian recipe. I rediscovered my love of smoked paprika by adding a dash to this soup, which gave it a nice smoky flavor without adding bacon or ham. I hope you enjoy this, but if you think you have a better black bean soup recipe, then fire away!
Smoky Vegetarian Black Bean Soup
1/2 onion, diced (about 3/4 cup)
1-2 cloves garlic, minced (to taste)
1 can vegetable stock
3 (15 oz.) cans black beans
1 (14.5 oz.) can diced tomatoes (if you want to buy seasoned ones, I used chili-ready. But Mexican would be good, too)
1 (4 oz.) can diced green chiles
1 Tbsp. cumin
1 tsp. chili powder
1/4 tsp. smoked paprika (taste and add more, if you like)
1 tsp. sriracha hot sauce, or to taste
Salt and pepper to taste
1. Heat olive oil in a soup pot. Add onions and garlic and saute until onions start to turn transparent. Add all of the other ingredients except salt and pepper and stir well. Simmer for 20 to 40 minutes, however long you have to let it go. Salt and pepper to taste.
2. Using an immersion blender, blend the soup about 75 percent. Mine was mostly smooth with some nice chunks of tomato and whole beans left in it.
3. Serve hot with cheese, sour cream, and/or some chopped fresh cilantro.