Cook Time
35 min
Calories
240 calories
Sodium
390mg
Protein
13g
Serves
6
Rich, hearty, and deeply satisfying — with smoked paprika and cumin doing all the heavy lifting.
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- 3
Add garlic and red bell pepper. Cook for another 3 minutes until fragrant.
- 4
Stir in smoked paprika, cumin, and chili powder. Cook for 1 minute to bloom the spices.
- 5
Add black beans, vegetable broth, and diced tomatoes. Stir to combine.
- 6
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes.
- 7
Use an immersion blender to partially blend the soup — about 4–5 pulses — leaving plenty of whole beans for texture. Alternatively, transfer 2 cups to a blender, blend smooth, and stir back in.
- 8
Stir in lime juice. Taste and adjust seasoning with more cumin or chili powder if desired.
- 9
Ladle into bowls and top with a dollop of Greek yogurt and fresh cilantro.
Meredith's Tip
Partially blending is the move — it thickens the soup naturally without any cream or flour. The texture is everything.
Ingredients
- 3 cans (15 oz each) no-salt-added black beans, drained and rinsed
- 1 tablespoon California Olive Ranch olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons Spiceology smoked paprika
- 1½ teaspoons Frontier Co-op cumin
- ½ teaspoon Frontier Co-op chili powder
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 2 tablespoons fresh lime juice
- Plain non-fat Greek yogurt and cilantro for serving
Nutrition Facts
Per serving — serves 6
- Total Fat3g
- Sodium390mg
- Total Carbohydrate42g
- Dietary Fiber14g
- Protein13g
- Cholesterol0mg
Estimates based on standard ingredients. Values may vary with substitutions.