Mexican Black Bean Soup

Name: Mexican Black Bean Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 can black beans; 2 tomatoes; 1/2 white onion; 2 garlic cloves; 1/2 chipotle pepper; 1.5 cups stock; 1/4 teaspoon oregano; 1/2 teaspoon salt; black pepper

User Reviews

4.5

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
348 kcal
Course
Soup
Cuisine
Vegetarian

Mexican Black Bean Soup

Talon Bruce

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This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.

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Ingredients

Servings

1 can black beans (2 cups of beans)
2 tomatoes
1/2 white onion
2 garlic cloves
1/2 chipotle pepper
1.5 cups stock
1/4 teaspoon oregano
1/2 teaspoon salt
black pepper

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Instructions

Roast 2 tomatoes in the oven at 400F for 15 minutes or so
Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
Rinse 1 can of black beans (2 cups worth) under tap water
Prepare the chipotle by de-stemming and scraping out some of the seeds
Add the tomatoes to the onion and garlic
Add the beans along with 1.5 cups of stock
Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
Add 1/2 teaspoon salt and dashes of freshly ground pepper
Add half of a single chipotle pepper
Cook for a couple minutes until everything is at a uniform temperature
Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
Add mixture back to pan for a final 10 minute simmer
Taste for seasoning and add additional salt, oregano and chipotle if desired

Notes

I used chicken stock here but vegetable stock will work too. And in a pinch using water will still give a good result.
While not necessary, Mexican oregano seems to work really well in this dish so I recommend keeping an eye out for some.
If you prefer eating whole beans you can blend only a portion of the mixture and leave the rest as is.