Time: 1 hour.
Complexity: easily
Servings: 6 - 8

This thick, hearty vegan soup combines the vibrant flavors of Spanish cuisine. Smoked paprika (also known as pimenton) adds a rich, savory flavor that even meat lovers will appreciate. Water is a good base for this soup, as it allows the flavors of the vegetables to really shine. Drizzle each serving of soup with extra-virgin olive oil and sherry vinegar before serving. This step is optional, but it adds a vibrant flavor and elevates the flavor.

Ingredients:

• 3 tbsp olive oil + extra for serving
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, seeded and chopped
• 1 large carrot, chopped
• A pinch of red pepper flakes
• 3 tablespoons tomato paste
• 3 cloves garlic, chopped
• 2 tsp smoked paprika (pimenton)
• 0.5 tsp ground coriander
• 2 dried bay leaves
• 2 large sweet potatoes (about 700 g), peeled and cut into pieces
• 2 x 430g cans black beans, rinsed
• 1/4 cup chopped fresh parsley
• Sherry vinegar, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black beans, sweet pepper, celery, carrot, sweet potato, tomato paste, bay leaf, coriander, red pepper flakes, paprika

We recommend

Preparation:

Step 1
• Heat olive oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, celery, bell pepper, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5-7 minutes. Season with 1 teaspoon of salt and red pepper flakes.
Step 2
• Make a small space in the center of the pan and add the tomato paste, garlic, smoked paprika, and cilantro. Cook this mixture, stirring, until the tomato paste darkens, about 1 minute, then stir in the vegetables. Add 12 cups of water and the bay leaf.
Step 3
• Bring to a rapid boil and simmer until the liquid has evaporated slightly, about 15 minutes.
Step 4
• Add the sweet potato and black beans. Continue cooking until the vegetables are very soft and the soup is thick and flavorful. Simmer for another 20-30 minutes. Remove and discard the bay leaf. Stir in the parsley. Season with salt to taste, if needed.
Step 5
• Ladle into deep bowls and serve, drizzling each serving with olive oil and 3-4 drops of sherry vinegar, if using.

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