Smoky Black Bean Soup
A smoky, hearty, and comforting black bean soup that’s nearly a meal on its own. Perfect for chilly nights, with a campfire-inspired flavor from the paprika, cumin, and liquid smoke.
Equipment
- Stockpot with a tight-fitting lid
- Spoon for stirring
Ingredients
- 1 pound 455 g dry black beans
- 2 tablespoons 28 g nondairy butter
- 1 cup 160 g diced yellow onion
- 1 cup 160 g diced red onion
- 2 tablespoons 30 g minced garlic
- Pinch salt
- 8 cups 1880 ml water
- 2 bay leaves
- 1 tablespoon 7 g paprika
- 1 tablespoon 8 g chili powder
- 1 tablespoon 8 g cumin
- 1 tablespoon 8 g coriander
- 2 tablespoons 30 ml liquid smoke
- 1 can 15 ounces, or 420 g diced or stewed tomatoes, with their juice
- Nondairy sour cream for garnish (optional)
- Avocado slices for garnish (optional)
Instructions
- Rinse, sort, and soak the beans overnight.
- Drain and rinse the beans after soaking.
- In a large-size stockpot, melt the butter over medium-low heat.
- Add the onions, garlic, and a pinch of salt.
- Sweat the vegetables until translucent, about 10-15 minutes.
- Add the water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke, and tomatoes with their juice.
- Stir well.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 1½ to 2 hours, checking the beans for tenderness.
- Add water if needed to prevent burning.
- Remove the bay leaves before serving.
- Garnish with sour cream and/or avocado slices if desired.
- Store leftovers in the freezer.
Notes & Wine Advice
Serving Tip:
This soup pairs perfectly with cornbread, tortilla chips, or a side of rice for a complete meal.Wine Advice:
A Zinfandel or a Chardonnay would pair well with this smoky, hearty soup, bringing out the earthy flavors and complementing the richness.Nutrition values
Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 13 g | Vet: 2 g | Suiker: 3 g