A hearty and flavorful soup perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when adding vegetables.
Add the chopped onion, celery, carrot, and garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the cumin and smoked paprika, cooking for an additional minute to release their aromas.
Toast the spices briefly to enhance their flavor.
Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
Scrape the bottom of the pot to incorporate any browned bits.
Reduce the heat and simmer the soup for 20 minutes, allowing the flavors to meld.
Cover the pot partially to control evaporation.
Add the black beans and continue to simmer for another 10 minutes.
Rinse and drain the beans if using canned to reduce sodium content.
Blend a portion of the soup for a thicker texture, if desired.
Blend in batches if using a standard blender to avoid overfilling.
Season with salt and pepper to taste.
Taste the soup before adding salt, as the broth may already be salty.
Serve the soup hot, garnished with fresh cilantro.
Add a dollop of sour cream or a sprinkle of cheese for extra richness.
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