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Black Bean Soup
A deeply smoky and satisfying Mexican black bean soup with chipotle, cumin and lime. Blending only half the soup and leaving the rest whole is what gives it a thick, hearty body while keeping some beans intact for texture, rather than a completely smooth puree.
Ingredients
Instructions
Drain soaked beans, cover with fresh water and boil 45 minutes until tender.
Sauté onion in oil until golden, add garlic and all spices.
Add drained beans, chipotles and stock.
Simmer 20 minutes until very soft.
Blend half the soup until smooth, return to pot.
Season with lime juice and salt.
Serve with sour cream, coriander and warm tortillas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
