Healthy Black Bean Soup with Smoked Paprika and Chipotle

By: Sharon Chen from blog.kettleandfire.com

By: Sharon Chen from blog.kettleandfire.com

"Smoky, smooth, and just a bit spicy, this healthy black bean soup reinvents the American classic with a little Southwestern kick. Big on flavor, filling, and extremely nutritious, this hearty soup is almost the perfect dish. While high in carbs, black beans are an excellent source of dietary fiber and protein with little fat. They’re also a great source of folic acid and magnesium, as well as potassium and iron. And because they’re so rich in flavor, there’s no need to add additional ingredients like ham or bacon."

Click here for the easy recipe

Serves2 People

Preparation Time10 min

Cooking Time25 min

Ingredients

2 tablespoons olive oil
1 onion chopped
2 carrots chopped
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 cup cherry tomatoes halved
2 cups Kettle & Fire Chicken Bone Broth
1 (15-ounce) black beans

In a large pot over medium heat, warm the oil. Add onion, carrots, and garlic and cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add the cumin, oregano, paprika and 1 cup of the tomatoes and stir to combine. Cook until the spices are fragrant, about 1 minute.
Add the bone broth, black beans, and 1 teaspoon salt. Increase to medium-high heat and bring to a boil. Reduce heat to a simmer and cook until the tomatoes are cooked through and the flavors have melded, 10 to 15 minutes.
Remove from heat. Add the cilantro, chipotle, half the lemon juice, and transfer soup to a blender. Puree on high until smooth. Season with salt to taste. Add more lime juice if needed.
Serve and garnish with remaining tomatoes and avocado, if using.