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Mexican Style Black Bean Soup

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 40 minutes 1x
  • Category: Soup, Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This hearty and flavorful Mexican-style black bean soup is perfect for a comforting meal. Packed with protein, spices, and fresh toppings, it’s easy to prepare and incredibly satisfying. Enjoy it as a main course or a side dish with tortilla chips or warm cornbread.

Ingredients

Units Scale
  • Soup Base:
    • 2 tbsp olive oil
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1 medium bell pepper (red or green), diced
    • 2 medium carrots, diced
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 1/2 tsp dried oregano
    • 1 bay leaf
  • Beans and Broth:
    • 4 cups cooked black beans (or 2 cans, 15 oz each, drained and rinsed)
    • 4 cups vegetable broth (or chicken broth for a non-vegan option)
    • 1 cup canned diced tomatoes (or fire-roasted tomatoes)
    • 1 tbsp tomato paste
    • 1 tsp salt (adjust to taste)
    • 1/2 tsp black pepper
    • 1 tsp lime juice (optional, for added tang)
  • Optional Toppings:
    • Fresh cilantro, chopped
    • Diced avocado
    • Sour cream or vegan yogurt
    • Crumbled queso fresco or shredded cheese
    • Tortilla strips or chips
    • Sliced jalapeños

Instructions

  1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic, bell pepper, and carrots, and cook for another 3 minutes.
  2. Add the Spices: Sprinkle in the cumin, smoked paprika, chili powder, coriander, oregano, and the bay leaf. Stir well to coat the vegetables and toast the spices for about 1 minute.
  3. Combine Ingredients: Add the black beans, vegetable broth, diced tomatoes, tomato paste, salt, and black pepper. Stir everything together.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
  5. Blend for Texture: Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
  6. Finish and Serve: Stir in lime juice, if desired, and adjust the seasoning as needed. Ladle the soup into bowls and garnish with your favorite toppings.

Notes

  • For extra heat, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce during cooking.
  • This soup freezes well; store in an airtight container for up to 3 months.

Find it online: https://newsvks.com/mexican-style-black-bean-soup/