MEXICAN-STYLE BLACK BEAN SOUP
This hearty Mexican-Style Black Bean Soup is rich, comforting, and packed with bold flavours. Easy to make with pantry staples, it’s perfect for weeknight dinners or meal prep. Serve with tortillas or a squeeze of lime!
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 cans 15 oz each black beans, drained and rinsed
- 2 cups vegetable broth or chicken broth
- 1 cup canned diced tomatoes with juice
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Juice of ½ lime
- Optional toppings: sour cream avocado, cilantro, tortilla chips, shredded cheese
Instructions
Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and spices and cook for 1 more minute.
Add Main Ingredients:
- Add black beans, broth, tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes to let flavours blend.
Blend (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup. Or, transfer half to a blender, puree, then return to the pot.
Finish and Serve:
- Stir in lime juice. Taste and adjust seasoning. Serve hot with desired toppings.
Notes
Make it Spicier: Add jalapeños or a pinch of cayenne.
Add Protein: Stir in shredded chicken or chorizo for a non-vegetarian version.
Meal Prep Friendly: Keeps well in the fridge for 4 days or frozen up to 3 months.
Taco Night Pairing: A perfect starter or side for taco dinners.
Thick or Thin: Add more broth for a soupier texture or simmer longer to thicken.
Add Protein: Stir in shredded chicken or chorizo for a non-vegetarian version.
Meal Prep Friendly: Keeps well in the fridge for 4 days or frozen up to 3 months.
Taco Night Pairing: A perfect starter or side for taco dinners.
Thick or Thin: Add more broth for a soupier texture or simmer longer to thicken.