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Introduction
Black bean soup has been a staple in Mexican cuisine for centuries, with roots tracing back to the ancient Aztec civilization. This modern, health-conscious version pays homage to its rich heritage while catering to contemporary dietary preferences. Traditionally, this soup was a humble dish made by farmers to utilize readily available ingredients. Today, it has evolved into a beloved comfort food enjoyed across the Americas, particularly popular during the cooler months. The combination of black beans with traditional Mexican spices like cumin and chili creates a dish that's not only nourishing but also a celebration of Mexico's vibrant culinary culture.
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 3 (15 oz) cans black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
• 1 ripe avocado, diced (for garnish)
• 1/4 cup crumbled queso fresco or feta cheese (for garnish)
• 2 tablespoons Mexican crema or sour cream (for garnish)
Step 1:
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened.
Step 2:
Add minced garlic, diced carrots, celery, red bell pepper, and jalapeño (if using). Cook for another 5 minutes, stirring occasionally.
Step 3:
Stir in cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
Step 4:
Add black beans, vegetable broth, fire-roasted tomatoes, bay leaves, and tomato paste. Bring to a boil, then reduce heat and simmer for 25 minutes.
Step 5:
Remove bay leaves. For a thicker consistency, blend 1-2 cups of soup and return to the pot (optional).
Step 6:
Stir in lime juice and cilantro. Season with salt and pepper to taste.
Step 7:
Serve hot, garnished with diced avocado, crumbled queso fresco or feta, and a dollop of Mexican crema or sour cream.
Q: Can I make this soup in a slow cooker?
A: Yes, sauté the vegetables and spices first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this soup spicy?
A: The recipe has a mild to medium heat level. Adjust the jalapeño and cayenne pepper amounts to suit your preference.
Q: Can I use dried beans instead of canned?
A: Yes, substitute with 4 1/2 cups of cooked dried black beans. Soak and cook the beans separately before adding to the soup.
• For a vegetarian version, ensure the vegetable broth is certified vegetarian.
• To make the soup vegan, omit the cheese and crema garnishes or use plant-based alternatives.
• For a thicker soup, blend 1-2 cups of the soup and return it to the pot.
• Adjust the spiciness by increasing or decreasing the amount of jalapeño and cayenne pepper.
• Canned black beans can be substituted with 4 1/2 cups of cooked dried black beans.
• For a smoother texture, use an immersion blender to partially blend the soup.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Ladle the hot soup into bowls and add desired garnishes. Serve immediately with warm tortillas or crusty bread on the side.
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Prep all vegetables before starting to cook. While the soup simmers, prepare the garnishes and any side dishes.
- For deeper flavor, toast the cumin seeds before grinding them.
- Don't over-blend if using an immersion blender; leave some beans whole for texture.
- Adjust the consistency by adding more broth if too thick or simmering longer if too thin.
For a meat version, add cooked, shredded chicken or browned chorizo. For a creamier soup, stir in a cup of coconut milk at the end of cooking.
Serve with a chilled Mexican lager or a crisp white wine like Sauvignon Blanc. For a non-alcoholic option, try a tangy lime agua fresca.
This soup is great year-round but especially comforting in fall and winter.
This recipe contains dairy (in garnishes). Soy may be present in some vegetable broths. Check broth ingredients for potential allergens. Recipe is gluten-free when using gluten-free broth.
