Black Bean Soup

Name: Black Bean Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g dried black beans, soaked overnight; 1 white onion, diced; 6 cloves garlic, minced; 2 chipotle chillis in adobo; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5L vegetable stock; 3 tbsp vegetable oil; 2 limes, juiced; sour cream and coriander to serve

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.

Total time

95 min

Prep

20 min

Cook

75 min

Difficulty

easy

Cuisine

Mexican

vegetarianvegangluten-free

Ingredients

500gdried black beans, soaked overnight

1white onion, diced

6 clovesgarlic, minced

2chipotle chillis in adobo

2 tspground cumin

1 tspsmoked paprika

1 tspdried oregano

1.5Lvegetable stock

3 tbspvegetable oil

2limes, juiced

sour cream and corianderto serve

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.

Calories

305

Protein

13.9g

Fat

11.7g

Carbs

40g

Fiber

12.8g

Sodium

1521mg

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