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Black Bean Soup (Sopa de Frijoles Negros)

Total Time 45 minutes
Servings: 4 4–6 servings
Course: Starter / Main
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 cans 400 g each black beans, drained (or 600 g cooked from dried)
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder or chilli flakes
  • 1 litre vegetable or chicken stock
  • 2 tbsp olive oil
  • Juice of 1 lime
  • Salt and pepper
  • Sour cream fresh coriander, avocado and tortilla chips to serve

Method
 

  1. Heat the olive oil in a large pot over medium heat. Sauté the onion and bell pepper for 5 minutes until softened.
  2. Add the garlic and cook for 1 minute. Stir in the cumin, paprika and chipotle powder and cook for 1 minute until fragrant.
  3. Add the black beans and stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Using an immersion blender, partially blend the soup to create a thick but still slightly chunky texture.
  5. Stir in the lime juice and season to taste.
  6. Ladle into bowls and serve topped with sour cream, fresh coriander and sliced avocado, with tortilla chips on the side.

Notes

Source: Classic Mexican recipe. Estimated values per serving (excl. toppings). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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