Mexican Black Bean Soup
A hearty, vibrant, and soul-warming black bean soup packed with smoky spices and fresh aromatics.
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
- •1/4 cup fresh cilantro, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat, then add the onion and bell pepper, sautéing until softened, about 5-7 minutes.
- 2
Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
- 3
Add the black beans and vegetable broth to the pot, bringing the mixture to a gentle boil.
- 4
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
- 5
Use an immersion blender to pulse the soup a few times if you prefer a thicker, creamier texture, leaving some beans whole for bite.
- 6
Stir in the fresh lime juice and season with salt and pepper to taste.
- 7
Serve hot, garnished generously with fresh cilantro.
💡 Chef tips
- For a deeper flavor, roast the bell pepper before adding it to the soup.
- This soup tastes even better the next day as the spices continue to develop; store in an airtight container in the fridge for up to 4 days.
- If you want a creamier soup without dairy, blend 1 cup of the beans with a little broth before adding them back 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.