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Mexican Black Bean Soup

Mexican Black Bean Soup

A warm and hearty Mexican Black Bean Soup that warms your soul with rich flavors and comforting ingredients.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Homestyle Dinners
Cuisine: Mexican
Keyword: Black Beans, Comfort Food, hearty, Mexican Black Bean Soup, Soup, vegetarian
Servings: 4 bowls
Calories: 250kcal

Equipment

  • Large pot
  • Immersion blender

Ingredients

For the Soup

  • 2 cups black beans canned or soaked overnight
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 whole bell pepper chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • to taste salt
  • to taste pepper

For Toppings (optional)

  • avocado slices
  • fresh cilantro
  • lime wedges
  • tortilla chips

Instructions

How to Make Mexican Black Bean Soup

  • Sauté the onions and bell pepper in a large pot over medium heat for about 5 minutes, until softened.
  • Add the minced garlic, cumin, and chili powder, stirring for another minute until fragrant.
  • Pour in the vegetable broth and add the black beans, along with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Blend the soup slightly with an immersion blender, leaving some whole beans for texture.
  • Serve hot, garnished with avocado slices, cilantro, and a squeeze of fresh lime.

Notes

This dish can be stored in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 250kcal | Carbohydrates: 45g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 700mg | Potassium: 750mg | Fiber: 12g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
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