Mexican Black Bean Soup
Enjoy this thick, warm, and flavorful soup, a favorite in Mexico. It's made with 100% plant-based ingredients! Mexican Black Bean Soup combines gently cooked black beans with a savory tomato sauce, strong Mexican spices, and a refreshing touch of spiciness. Without meat or animal products, this sub is still rich in vegetable protein, its texture varies between whole beans and natural dry sauce. And it's very filling and warms the body in cold weather!
Shared by Cley
Time
50 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 250 grams of dried black beans, soak in water for at least 4 hours or overnight
- One onion, finely chopped
- Three cloves of garlic, finely chopped
- One red/green bell pepper, diced
- Two stem tomatoes or 200 grams of canned crushed tomatoes
- One fresh red chili or chili powder to taste (according to your taste)
- One tablespoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon oregano powder
- 700 to 800ml vegetable carton
- One tablespoon of vegetable oil
- To taste salt, black pepper and a little sugar
- Fresh coriander leaves, lime slices, and avocado to garnish.
👩🍳 Instructions
- 1
Boil the beans: boil the soaked black beans in new water until boiling, discard the first cooking water, then replace with clean water and cook until soft.
- 2
Saute the spices: heat oil in a large pan, saute the onions until wilted, add the garlic, paprika and all the spices until fragrant. Add tomatoes and chilies, stir until tomatoes break down.
- 3
Cook together: add the black beans and vegetable stock, cook until boiling then reduce the heat. Cover the pan and simmer for 25 to 30 minutes until the spices are absorbed and the sauce thickens slightly.
- 4
Natural Thickness: Take a small portion of the soup, puree it, and then return it to the pot to thicken and cream the soup. Adjust the seasoning with salt and sugar.
- 5
Serve: Serve warm, sprinkle with fresh cilantro, and enjoy with a squeeze of lime and sliced avocado! A Mexican specialty is ready to be enjoyed!