3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional
Over medium heat, warm the olive oil in a sizable Dutch oven or heavy saucepan. Add the carrot, onion, celery, and bell pepper. Cook for 5 to 7 minutes, stirring periodically until the vegetables start to soften. Add the red pepper flakes and one teaspoon of salt to taste.
Toasted paprika, garlic, coriander, and tomato paste should be placed in the center of the saucepan. Stir this mixture into the veggies after cooking it there, stirring occasionally, for approximately a minute, or until the tomato paste darkens a shade or two. Add the bay leaves and 12 cups of water. Cook for 15 minutes, or until the liquid has slightly reduced, after bringing to a quick simmer.
Add the black beans and sweet potatoes. Continue to simmer quickly until the soup is thick and delicious and the vegetables are extremely soft. another 20 to 30 minutes. Take out and throw away the bay leaves. Add the parsley and stir. Whenever necessary, add more salt to the dish. Pour into soup bowls and top with a few drops of sherry vinegar and a dab of olive oil, if desired.