Smoky Black Bean Soup

This smoky Black Bean Soup is one of those recipes that tastes even better the next day. It’s deeply flavored with chipotle, lime, and smoked paprika, and loaded with fiber-rich beans and veggies. You can make it vegetarian or add ground beef for a protein boost. A partial blend gives it a creamy body while keeping those comforting chunks of carrots, beans, and celery intact.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 2 tbsp oil
• 1 lb ground beef (optional)
• 3 cans black beans, drained (mash half)
• 1 white onion, diced
• 1 medium carrot (or 20 baby carrots), diced
• 2 large celery stalks, diced
• 2 garlic cloves, minced
• 1 green chili, diced (or one 4 oz can green chiles)
• 2–3 tbsp chipotle paste or sauce (to taste)
• 1 tsp oregano
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 28 oz vegetable stock
• 1 bay leaf
• Juice of ½ lime
• 10g fresh cilantro, stems and leaves separated

Instructions:

1. Heat oil in a large soup pot. Add onion, carrot, celery, and green chili. Sauté for 5–6 minutes until softened.
2. Add garlic, oregano, smoked paprika, and chipotle paste. Cook for 1 minute, stirring to coat the veggies.
3. If using ground beef, cook separately in a skillet until browned. Add to pot before step 4.
4. Add mashed and whole black beans, vegetable stock, bay leaf, salt, and pepper. Stir well and bring to a gentle simmer.
5. Simmer uncovered for 25 minutes. Add lime juice and chopped cilantro stems. Simmer another 5 minutes.
6. Use a stick blender to partially blend about ⅓ to ½ of the soup, until it’s creamy but still chunky.
7. Taste and adjust seasonings. Simmer 5 more minutes. Serve hot topped with cilantro leaves, and optional avocado, pickled onions, or a dollop of dairy-free sour cream.

Recipe Notes:

1. Make it vegan: Skip the beef and use veggie stock.
2. Add more heat: Stir in extra chipotle sauce or red pepper flakes.

Recipe inspired by By The Forkful.

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