Mexican Black Bean Soup
A hearty, soul-warming soup packed with protein and vibrant Mexican spices that comes together in under an hour.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 tablespoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon chili powder
- •3 cans (15 oz each) black beans, rinsed and drained
- •3 cups vegetable broth
- •1 tablespoon fresh lime juice
- •1/2 cup fresh cilantro, chopped
- •Salt and black pepper to taste
- •Optional toppings: diced avocado, sliced radishes, or tortilla strips
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion and bell pepper, sautéing for 5-7 minutes until softened and translucent.
- 3
Stir in the garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
- 4
Add the black beans and vegetable broth to the pot, stirring well to combine.
- 5
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
- 6
Use an immersion blender to pulse the soup a few times if you prefer a thicker, creamier texture, leaving some beans whole for bite.
- 7
Stir in the fresh lime juice and half of the cilantro, then season with salt and pepper to taste.
- 8
Ladle the soup into bowls and garnish with the remaining cilantro and your choice of toppings.
💡 Chef tips
- For a deeper flavor, roast your bell peppers before adding them to the pot.
- This soup tastes even better the next day as the spices continue to develop; store in an airtight container in the refrigerator for up to 4 days.
- If you don't have an immersion blender, carefully transfer two cups of the soup to a standard blender, pulse until smooth, and return it to the pot.
✅ How it should turn out
The finished soup should be thick and velvety with a deep, earthy aroma, offering a perfect balance of smoky spices and bright, zesty lime.