This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone — even your favorite omnivore — will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it’s optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, stemmed, seeded and chopped
- 1 large carrot, chopped
- Kosher salt
- Pinch crushed red pepper flakes
- 3 tablespoons tomato paste
- 3 cloves garlic, chopped
- 2 teaspoons smoked paprika (pimenton)
- 1/2 teaspoon ground coriander
- 2 dried bay leaves
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
- Two 15.5-ounce cans black beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- Sherry vinegar, for serving, optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 612 mg |
Reviews
I had vegetarian friends for dinner and this soup was spectacular. They loved it!
I basically cooked it all day with an extra can of black beans and a few more shakes of Smoked Paprika. I will make this again for non- vegetarians! Delicious!!
I basically cooked it all day with an extra can of black beans and a few more shakes of Smoked Paprika. I will make this again for non- vegetarians! Delicious!!
I made this tonight for dinner it was absolutely delicious. I never made this before but I added my own twist. I used a box of vegetable broth and I filled up the box with water I also added kale I was going to add lentils but I guess I used them all up lol but this soup is a keeper quick easy and delicious a nice piece of crusty bread for soaking up the broth
Soup is rich flavorful and filling
Anything but bland! I agree; water (although I added 9sh cups and not the 12 suggested) is sufficient as a broth alternative. The flavors of the vegetables shine through. The tomato paste/paprika/garlic/coriander concoction in the middle of the pot was a nice technique that made for a nice, smoky flavor. I’ll be making this again.
Our whole family, including four kids loved it! I made some minor changes based on what we had. I didn’t add red pepper flakes due to the kids. I didn’t have smoked paprika so I used Hungarian paprika instead. This has a different, perhaps milder, flavor, so I added a little white truffle oil during the cooking of the vegetables and again toward the end of the cooking time. I did not use oil or vinegar at the and because the truffle oil added such a nice flavor. I also eliminated the parsley because I didn’t have it and used cilantro. I was told that this is “a keeper” by our family.
Very good soup. Twelve cups seemed like too much. Maybe 10 next time. It was a bit bland. I added a have a cup of pesto sauce for some added flavor.
A delicious nutritional soup. My finicky husband really enjoyed it.
I used this soup as an opportunity to get rid of a few more veggies, so I added some fennel and red onion along with everything else. The sherry vinegar helps add some depth to an otherwise bland soup. I’d search for something else to add from the spice rack if I make again.