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0 from 36 votes

Mexican Black Bean Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Roast 2 tomatoes in the oven at 400F for 15 minutes or so
  2. Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
  3. Rinse 1 can of black beans (2 cups worth) under tap water
  4. Prepare the chipotle by de-stemming and scraping out some of the seeds
  5. Add the tomatoes to the onion and garlic
  6. Add the beans along with 1.5 cups of stock
  7. Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
  8. Add 1/2 teaspoon salt and dashes of freshly ground pepper
  9. Add half of a single chipotle pepper
  10. Cook for a couple minutes until everything is at a uniform temperature
  11. Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
  12. Add mixture back to pan for a final 10 minute simmer
  13. 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.

Nutrition Information

Calories 348kcal (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%

* Percent Daily Values are based on a 2,000 calorie diet.