Mexican · Dinner
Black Bean Soup
A Mexican-style black bean soup built on softened onion, garlic, and cumin, simmered with black beans, tomato, and vegetable stock until thickened, then finished with lime juice. Served with avocado, cilantro, and a corn tortilla, it offers a smoky, earthy bean flavor without meat.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
16.2gProtein
13.5gFat
56.5gCarbs
7.6gSugar
19.4gFiber
597mgSodium
0mgChol
2.1gSat Fat
1229mgPotassium
125mgCalcium
5.1mgIron
0mcgVitamin B12
16mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Dice the onion and mince the garlic. Drain the black beans in a sieve. Mince the chipotle pepper.
2
Sauté
Warm the olive oil in a saucepan over medium heat and cook the onion for 3–4 minutes until soft and translucent.
3
Bloom
Stir the garlic, cumin, smoked paprika, and chipotle into the saucepan; cook over medium heat 1 minute until fragrant and the oil darkens slightly.
4
Simmer
Add the black beans, tomato, and vegetable stock; bring to a gentle simmer over medium-low heat and cook 18–20 minutes, stirring occasionally, until thickened.
5
Blitz
Purée about half the soup using an immersion blender, leaving the rest chunky, until creamy but showing whole beans.
6
Finish
Stir in the lime juice and season with salt to taste.
7
Plate
Ladle the soup into a bowl, top with avocado and cilantro, and serve with the warmed tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 1 can drained cooked black beans
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chipotle in adobo
- 7 oz100g, about 1/3 cup canned tomato
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 4 tbsp60g avocado
- 22 small corn tortilla
