A bowl of Black Bean and Roasted Tomato Soup garnished with sour cream and parsley in a white bowl.

Black Bean & Roasted Tomato Soup

Not everyone will have smoked paprika in their spice rack. It's absolutely worth seeking out. Smoked paprika adds a depth of flavor that's difficult to achieve in microwave cooking.

That said, use plain paprika (which is no slouch) with 1/8 teaspoon of cayenne to substitute for the smoked paprika. A few dashes of hot sauce will also work.

Like many soups, this is good to make ahead. I like to serve it with sour cream, scallions, shredded sharp cheddar or cornbread.

Text and Photo by Jac Kyles Baker

Makes 1 to 2 servings

Ingredients

2 cloves garlic, minced

1/2 cup finely diced red onions

2 tsp vegetable oil

1 TB chopped fresh parsley

1/2 tsp smoked paprika

1/2 tsp salt

1 15 oz can organic black beans with liquid*

1/2 cup fire roasted tomatoes

salt and pepper to taste

Preparation

Add onion, garlic and oil to a large microwave safe bowl or casserole dish. Microwave on HIGH for 2 minutes.

Carefully remove dish from microwave. Add salt & smoked paprika. Microwave on HIGH for 2 minutes or until onions are soft.

Carefully remove dish from microwave. Stir in parsley, beans with liquid and tomatoes. Cover and microwave on HIGH for 5 minutes or until beans are tender.

Carefully remove dish from microwave. Remove 1/3 to 1/2 cup of soup and mash beans into a rough paste. Stir into soup. Microwave on HIGH uncovered for 1 minute 30 seconds.

Carefully remove dish from microwave. Cover dish and let stand for at least 10 minutes before serving.** Salt and pepper soup to taste.

Cook's Notes

* If you're not using organic beans or you don't like the taste of the bean liquid, substitute at least 1 cup of low sodium vegetable or chicken broth.

** Soup will thicken as it cools. Add more water or broth if you prefer a thinner soup.

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