I know it’s almost April and hot soup weather is on its way out of here, but we’ve been struck by a cold spell again this week.
All the snow we got yesterday has already melted, but it’s still windy and cold outside which means it’s the perfect time for one last batch of spicy and comforting soup!
I had a hard time deciding between regular tomato soup and a hearty bean soup, so this time, I just put everything together with some fun toppings and a lot of smoky flavors.
If you’re still having cold weather, you’ve still got a chance to make this! I know I won’t want this once our warm Spring weather comes back ; )
Smoky Bean and Tomato Soup
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 28 oz. crushed tomatoes
- 2 cans black beans, drained and rinsed
- 1 Tbsp tomato paste
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp smoked paprika
- 1.5 tsp salt
- Optional toppings: sliced radishes, cilantro, scallions, avocado, sour cream, cheese, etc.
Put large pot over medium heat.
Pour in oil and let it heat through 1-2 minutes.
Add diced onion to the pot. Let cook 3-4 minutes or until they’re starting to soften.
Add garlic to onions and stir. Let cook together 1-2 minutes until garlic is fragrant.
Stir tomato paste and seasonings into onions and garlic and let cook together 1-2 minutes.
Pour the tomatoes and beans into the pot and stir to combine.
Bring soup to a boil, then lower the heat and simmer 30 minutes.
Add toppings of choice and serve.