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Hearty Black Bean Soup with Fire Roasted Tomatoes

Black bean soup with fire roasted tomatoes simmers with cumin, smoked paprika, and tender vegetables for a hearty, richly seasoned bowl. Mashing some of the beans gives the soup a naturally thick texture, finished with fresh lime juice and cilantro.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 2 celery ribs diced
  • 0.75 tsp salt
  • 3 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 tsp ground black pepper
  • 3 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cup low-sodium vegetable broth or chicken broth
  • 1 bay leaf
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart pot or Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart pot or Dutch oven over medium heat.
  2. Add the onion, bell pepper, celery, and salt. Cook, stirring occasionally, for 7 to 9 minutes, until the vegetables are tender.
  3. Add the garlic, cumin, smoked paprika, cayenne, and black pepper, and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the black beans, tomatoes, broth, and bay leaf, then bring the soup to a boil over medium-high heat.
  5. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
  6. Remove the bay leaf.
  7. Mash about 1 cup of the beans against the side of the pot with a wooden spoon or potato masher to thicken the soup.
  8. Stir in the lime juice and cilantro.
  9. Serve.

Notes

For a thicker soup, mash the beans well against the side of the pot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Use vegetable broth to keep the soup vegan.