Description

This Mexican Style Black Bean Soup offers a rich, earthy flavor profile with a velvety smooth texture. It is simmered slowly to allow the spices to meld, creating a deeply satisfying and aromatic experience. Garnished with a swirl of cream, fresh cilantro, and a few whole black beans, it presents a harmonious balance of savory and fresh notes, complemented by a hint of bright lime.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
4 cups vegetable broth
2 (15-ounce) cans black beans, rinsed and drained, plus 1/4 cup for garnish
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped, plus more for garnish
Sour cream or Mexican crema, for serving (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant.
Add the ground cumin, chili powder, dried oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until aromatic.
Pour in the vegetable broth, rinsed black beans, diced tomatoes, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld.
Remove the bay leaf. Carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend until desired consistency is reached, leaving some beans whole for texture if preferred.
Return the blended soup to the pot (if using a regular blender). Stir in the fresh lime juice and chopped cilantro. Season with salt and freshly ground black pepper to taste.
Ladle the hot soup into bowls. Garnish each serving with a swirl of sour cream or Mexican crema, a sprinkle of fresh cilantro, and a few whole black beans. Serve immediately.

Notes

For a thicker soup, simmer uncovered for an additional 5-10 minutes after blending.

To make this soup vegan, omit the sour cream or use a plant-based sour cream alternative.

Adjust the spice level by adding more or less jalapeño or a pinch of cayenne pepper.

This soup can be made ahead and stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 280
Fat: 7g
Carbohydrates: 45g
Protein: 14g