Rustic Red Bean Soup with Smoked Paprika Depth
Earthy red kidney beans simmered slowly with aromatic vegetables and a hint of smoky spice.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Red bean soup is a comforting staple in many cultures, from the Caribbean to the American South. This version celebrates the simplicity of the ingredients, allowing the hearty kidney beans to take center stage. The addition of smoked paprika adds a layer of complexity, transforming a humble soup into something truly special. It's a perfect dish for a chilly evening or a cozy lunch.
- •Deep, Earthy Flavors - The combination of red beans, vegetables, and smoked paprika creates a rich and satisfying taste.
- •Smoked Paprika Magic - This adds a subtle smokiness that elevates the soup beyond the ordinary.
- •Simple and Wholesome - Made with readily available ingredients, this soup is both nutritious and easy to prepare.
- •Freezer-Friendly Feast - This soup freezes beautifully, making it a great option for meal prepping or batch cooking.
- •Vegetarian Delight - A hearty and flavorful vegetarian option that will satisfy even the most dedicated meat-eaters.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 pound Dried red kidney beans (soaked overnight)
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 2 Carrots (diced)
- 2 Celery stalks (diced)
- 4 Garlic cloves (minced)
- 8 cups Vegetable broth
- 1 28-ounce can Diced tomatoes (undrained)
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- to taste Salt
- to taste Black pepper
Step-by-Step Instructions
- 1
Drain and rinse the soaked red kidney beans thoroughly. Soaking the beans overnight helps to reduce their cooking time and improves digestibility, leading to a creamier soup.
~5 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat. The olive oil will provide a flavorful base for sautéing the vegetables.
~2 min
- 3
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until softened. Sautéing these vegetables, known as a mirepoix, builds a flavorful foundation for the soup.
~7 min
- 4
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
~1 min
- 5
Stir in the drained and rinsed red kidney beans, vegetable broth, diced tomatoes (with their juice), dried oregano, and smoked paprika. Ensure everything is well combined to distribute the flavors evenly.
~3 min
- 6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the beans are tender. The longer the soup simmers, the more the flavors will meld together and the beans will soften.
~45 min
- 7
Check the beans for tenderness. They should be easily pierced with a fork and have a creamy texture.
~2 min
- 8
Using an immersion blender, partially blend the soup to create a thicker consistency. Alternatively, you can remove a cup or two of the soup and blend it in a regular blender before returning it to the pot. Be careful when blending hot liquids!
~5 min
Tip: Blending the soup is optional, but it adds a nice creamy texture. - 9
Season the soup with salt and pepper to taste. Remember that the flavors will continue to develop as the soup cools, so start with a small amount and adjust as needed.
~2 min
- 10
Ladle the soup into bowls and serve hot. Garnish with a dollop of sour cream or a sprinkle of fresh cilantro, if desired. A crusty bread is the perfect accompaniment for soaking up all the delicious broth.
~5 min
How Do I Know It's Ready?
The beans are done when they are tender and easily pierced with a fork, and the soup has thickened slightly.
Frequently Asked Questions
Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Blend as desired before serving.
Final Thoughts
I hope you enjoy making this Rustic Red Bean Soup with Smoked Paprika Depth as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!