Black bean soup
Warm your heart and soul with this paprika-spiced black bean soup, a delicious go-to on chilly evenings. Nutmeg offers a delicate warmth that complements the natural sweetness of parsnip, sweet potato, and red pepper. With a velvety consistency and tender cooked black beans, every spoonful offers a welcome burst of flavour and texture. Topped with creamy skyr, crunchy tortilla chips, and fresh coriander, this soup is a gateway to comfort.
Ingredients
Black bean soup
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1
Sweet potato (about 500 g)
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2
Parsnips (about 250 g)
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1
Red pepper (about 180 g)
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5 g
Olive oil
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2 tsp
Paprika powder
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1 tsp
Nutmeg
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1 tsp
Salt
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Freshly ground black pepper
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3 cans
Black beans (720 g drained weight)
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800 ml
Water
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Toppings
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40 g
Tortilla chips, lightly crushed
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A handful of fresh coriander (about 20 g)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When using canned beans, rinse them thoroughly under cold water to remove any excess liquid from the can. This liquid can carry an unpleasant metallic taste and additional salt, so always remember to rinse your beans. Correct draining and rinsing also ensures the final texture of the soup is thick and luscious rather than starchy and thin.
If you have some spare time, when preparing the soup, consider extending the roasting time by 10 minutes to allow the vegetables to absorb even more nutmeg- and paprika-spiced goodness. Roasting vegetables at a high heat adds depth and enhances natural flavours, but a longer roasting time yields an even tastier base.
If your black bean soup is on the thicker side after blending, you can thin it out by gradually adding water or unsalted vegetable stock as you heat it. Add small amounts of liquid at a time, stirring until the soup reaches your desired consistency. This method of thinning the soup maintains the rich flavours of paprika, nutmeg, and black pepper without dulling down the warm spices. You can also thicken the soup by blending some of the beans and the reserved sweet potato and stirring them into the soup, tasting as you go to assess the seasoning.
FAQ: Questions about black bean soup
The best-tasting black bean soup is rich, balanced, and flavourful, every mouthful offering aromatic flavours and a comforting texture. Our FAQ section has all the answers you need for making a perfect black bean soup again and again.
How do I know when the roasted vegetables are done?
The roasted vegetables are done when they are soft and have an inviting golden-brown colour. Start checking the vegetables after 20 minutes, as cooking times can vary depending on the size of the chunks and the efficiency of your oven. To check that the vegetables are cooked, pierce them with a fork or knife; they should be soft, with little pressure needed to pierce the flesh.
Can I use dried black beans instead of canned?
Yes, you can use dried black beans instead of canned, but they need to be prepared beforehand. Soak 200-250 grams of dried beans in water overnight, then rinse them in the morning, cover with fresh water and simmer them until tender. Once the beans are soft, drain the excess liquid and continue with the rest of the recipe.
How should I store leftover black bean soup?
Store leftover black bean soup in an airtight container in the fridge, but only after it has cooled completely. You can refrigerate it for up to 5 days. Reheat the soup on the stove over medium heat until it simmers, or microwave it in short intervals.
Can I freeze the black bean soup?
Yes, you can freeze black bean soup for up to 3 months. Let it cool completely before pouring it into a freezer-safe airtight container big enough to leave a few centimetres at the top for the soup to expand when it freezes. Freeze it without the toppings, as these will not freeze well. Thaw it overnight in the fridge when you want to enjoy it again.
Nutritional values per serving
Energy:
290 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 16.4 g |
| Protein | 23.5 % | 16.8 g |
| Fat | 17 % | 5.6 g |
| Carbohydrates | 59.5 % | 42.5 g |
Savour a deeply warming black bean soup
Our black bean sweet potato soup is the epitome of comfort, uniting roasted sweet potatoes, parsnips, and red pepper with warming spices. As the vegetables roast, they caramelise in the olive oil and spices, filling the kitchen with a wonderful aroma. This soup offers a bit of everything: sweet roasted vegetables, soothing spices, and tasty toppings for additional texture and flavour. When you crave comfort food, pamper yourself with a black bean soup fit for everyone.
Smooth, aromatic soup from roasted vegetables, black beans, and spices
The depth of this black bean soup comes from roasted vegetables, warming spices, and hearty black beans. Roasting is a surefire cooking method for bringing out the flavour of vegetables, enhancing their natural taste and creating a sticky coating when combined with oil and spices. The smokiness of paprika and the warming flavour of nutmeg create a complex base for the soup.
Finished with skyr, crushed tortilla chips, and fresh coriander
To add a touch of luxury to this Mexican-inspired black bean soup, we top it with a dollop of creamy skyr, which provides a refreshing, tangy contrast to the rich spices. Lightly crushed tortilla chips deliver a satisfying crunch to every mouthful, while a few sprigs of chopped coriander add colour and a hit of freshness. This soup is divine on its own, but adding these toppings brings everything together, both visually and flavour-wise.
Equally fitting for lunch or dinner
This black bean soup is an ideal option for a cosy family dinner, a casual lunch with friends, or a comforting supper for one. It can be enjoyed alone or alongside warm, thick slices of cornbread for total indulgence. A crisp, tangy coleslaw also works well and helps bulk up the soup, making the meal even more filling. For a lighter option, pair the soup with seasoned grilled vegetables or a simple green salad with lemon vinaigrette.
We have plenty of delicious recipes to choose from – all equally good for lunch as well as dinner. Stay on theme with a butter bean soup or black bean tacos. Lentil curry or pork and bean stew are also sure to make you popular around the table.
Experiment with the recipe
Let this soup unleash your creative side by venturing into various spice combinations. A dash of chipotle powder or smoked paprika will add a delicious barbecue edge, while cayenne pepper will bring a spicy chilli kick. Add charred sweetcorn or diced tomatoes to bulk up the soup and get a layer of sweetness. Slices of avocado and a squeeze of lime juice on top brighten the soup with a refreshing, zesty tang.
Whether you like to meal prep or prefer spontaneous dinners, you can find inspiration for delicious meals among our high-protein, high-fibre dinner recipes. Or dive into our collection of high-protein, high-fibre meals. We also have a broad range of high-protein, high-fibre breakfast and lunch recipes to choose from.
