Smoky Black Bean Soup Cups

Name: Smoky Black Bean Soup Cups
Total time: 35 min
Yield: 4 servings
Ingredients: 480 g Canned black beans drained; 100 g Onion; 6 g Garlic; 1 tbsp Olive oil; 0.75 tsp Smoked paprika; 450 ml Water; 0.5 tsp Salt; 0.13 tsp Black pepper; 100 g Tomato; 8 g Parsley

Smooth black bean soup with a little smoked paprika, fresh tomato and parsley.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned black beans drained480 g
Onion100 g
Garlic6 g
Olive oil1 tbsp
Smoked paprika0.75 tsp
Water450 ml
Salt0.5 tsp
Black pepper0.13 tsp
Tomato100 g
Parsley8 g

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the major allergens in the listed ingredients. Check packaged ingredient labels.

Method

Prepare the vegetables

Drain and rinse the beans, then weigh 480 g. Peel and finely chop the onion and garlic. Wash and finely dice the tomato; wash, dry and chop the parsley, keeping both for the topping.

Build the soup

Warm the oil in a medium saucepan over medium heat. Cook the onion for 7–8 minutes until soft. Add the garlic and smoked paprika and stir for 30 seconds. Add the beans, water, salt and pepper. Bring to a simmer and cook gently, partly covered, for 12 minutes.

Blend and serve

Remove the pan from the heat. Using an immersion blender with its head fully submerged, blend until smooth, taking care to avoid hot splashes. Return to low heat for 2 minutes, stirring. Divide into four small soup bowls or mugs and finish with the tomato and parsley. Refrigerate leftovers within 2 hours and use within 2 days.

A stick blender gives these small soup cups their smooth texture without transferring hot liquid into a sealed jug.

Ratings & comments

Loading reviews…