Black Bean Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• 30 minutes from canned beans to satisfying meal.
• Smoky, spicy, citrusy — never boring.
• Naturally vegan and high-fiber.
• Cheap and pantry-friendly.
• Endless topping options.

Ingredient Notes

• Canned beans are perfectly fine here — drain and rinse.
• Smoked paprika is what gives the soup body and smoke.
• Fresh lime — bottled juice tastes flat.

Ingredient Substitutions

• Add cooked chorizo or bacon for meaty version.
• Chipotle in adobo instead of jalapeño for smokier heat.
• Pinto beans work too.

Equipment Needed

• Dutch oven or large pot
• Immersion blender or regular blender

Prep Tips

• Rinse beans well to remove starchy can liquid.
• Mince jalapeño fine; remove seeds for less heat.

Instructions

1. 1

   Gather and prep: 1 cup beans, 1 medium onion, diced, 3 cloves garlic, minced, 1 medium bell pepper, sliced, 1 cup chicken broth, 1 tsp cumin, 1 chili powder, 1 lime (for juice). mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté onion, pepper, garlic with spices.

3. 3

   Add beans and broth, simmer 30 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

4. 4

   Blend partially, finish with lime.

Artsi Pro Tips

• Toasting the cumin and chili powder in oil for 60 seconds unlocks their flavor.
• Lime at the end — never cook with it.
• A splash of sherry vinegar adds another layer.

Common Mistakes

• Skipping the toast of spices — flat soup.
• Cooking the lime juice — bitter.
• Over-pureeing — turns into baby food. Leave texture.

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