Go Back

Mexican Style Black Bean Soup

A hearty soup with rich flavors of black beans, cumin, and chili powder, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans black beans, rinsed and drained
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 4 cups vegetable broth Can substitute with chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Juice of 1 lime Adds brightness
  • to taste Fresh cilantro for garnish

Method
 

Preparation
  1. Start by dicing the onion and bell pepper, and mince the garlic.
Cooking
  1. In a large pot, heat a tablespoon of vegetable oil over medium heat.
  2. Add the diced onion, and sauté for about 3-4 minutes, until it’s translucent.
  3. Then, toss in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
  4. Add the black beans, cumin, chili powder, salt, and pepper to the pot.
  5. Give it a gentle stir, letting the spices coat the beans.
  6. Add the vegetable broth, increasing the heat to bring the soup to a gentle simmer.
  7. Allow it to cook for about 20 minutes, stirring occasionally.
  8. After simmering, use a potato masher to slightly mash some of the beans for a thicker texture.
  9. Stir in the lime juice for a refreshing zing.
Serving
  1. Ladle the soup into bowls, and garnish with fresh cilantro.
  2. If desired, top with diced avocados or tortilla chips.
  3. Serve with crusty bread or rice for a delightful meal!

Notes

Feel free to swap the bell pepper for corn or add diced tomatoes. Don't skip the lime juice; it always brightens the dish. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.