Orange-Cumin Black Bean Soup with Smoked Paprika Yogurt
Publicado el junio 30 2025
Make this hearty soup vegan by using plant-based yogurt.
Orange-Cumin Black Bean Soup with Smoked Paprika Yogurt
Rated 5.0 stars by 1 users
Category
Soup
Servings
4-6
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Curio Kitchen
This recipe relies on canned beans and other pantry staples to make a soup that’s quick enough for weeknights but special enough to create good memories. Onions, jalapeño, lots of garlic, and bloomed spices create so much flavor that no chicken or vegetable stock is needed.
Notes: Be sure to drain but not rinse two of the cans of beans, their starch will help thicken the soup and give it body. Leftover soup makes a great topping for rice bowls — or try cooking it down until thick and use as a taco filling.
Ingredients
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1 jalapeño pepper, minced
-
1 teaspoon sea salt
- 8 cloves garlic, thinly sliced
-
1 teaspoon ground cumin
-
¼ teaspoon ground cassia cinnamon
- 4 cans (15 ounces each) black beans, 2 cans drained and rinsed; 2 cans drained
- ½ cup orange juice
- 2 teaspoons orange zest
- 2 teaspoons lime zest
-
½ teaspoon freshly ground black pepper
-
Maras chile flakes, for garnish
- 1 cup full-fat Greek yogurt
-
½ teaspoon Spanish smoked paprika
- 2 teaspoons lime juice
- ½ teaspoon sea salt
For the soup:
For the smoky yogurt:
Directions
Make the soup Put the olive oil into a large, heavy hot or Dutch oven set over medium heat. When the oil shimmers, add the onion, jalapeño, and ½ teaspoon of the salt. Cook until the onions are soft and translucent, 5-7 minutes. Add the garlic, cumin, and cinnamon. Stir to combine and cook until fragrant, about 30 seconds.
- Add the beans, orange juice, 2½ cups water, and the remaining ½ teaspoon of salt to the pot. Bring almost to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans intact. (Alternatively, scoop about half the beans into a blender, place a towel over the top, and blend until smooth. Return the bean purée to the pot.) If the soup seems too thin, simmer uncovered until it starts to thicken, about 5 minutes more.
- Remove the pot from the heat. Stir in the orange and lime zests and the black pepper. Taste and season with additional salt or black pepper, if needed.
Make the smoked paprika yogurt Put the yogurt, smoked paprika, lime juice, and ½ teaspoon salt into a medium bowl; stir to combine. Taste and add more salt or lime juice, if needed.
Serve Ladle the soup into bowls and top with a spoonful of the smoked paprika yogurt and a sprinkle of the Maras chile flakes.
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