This Mexican Style Black Bean Soup is a warm and hearty dish, full of flavor! Made with black beans, tomatoes, and spices, it’s simple to whip up.
The best part? It’s easy to customize with your favorite toppings, like avocado or cheese. I love enjoying it with some crunchy tortilla chips—so good!
Key Ingredients & Substitutions
Black Beans: These are the star of the soup! If you’re short on time, canned black beans work great. Just remember to rinse them well to reduce sodium. You can also use pinto beans or kidney beans as an alternative.
Red Bell Pepper: This adds sweetness and color. If you don’t have it, any color bell pepper will work. For a spicier kick, you could use jalapeños instead!
Cumin and Chili Powder: These spices give the soup its distinct flavor. If you’re out of chili powder, try a bit of cayenne pepper or paprika. Cumin can be replaced with ground coriander in a pinch.
Vegetable Broth: Feel free to use chicken broth if you don’t need the soup to be vegetarian. If you’re in a hurry, water can work, but broth adds more depth to the flavor.
Sour Cream/Mexican Crema: These are great garnishes. If you want a dairy-free option, use avocado or a dairy-free yogurt instead!
How Do I Get the Best Flavor from the Spices?
The key to rich flavor in this soup is all about how you incorporate the spices. Here’s how to do it right:
- After sautéing the onions and peppers, add cumin, chili powder, and smoked paprika. Let them cook for about a minute. This step wakes up the spices and enhances their aroma.
- Make sure to stir constantly during this time, so the spices don’t burn.
This technique maximizes the flavor of the soup, making it taste more vibrant and delicious.
How to Make Mexican Style Black Bean Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Beans and Liquids:
- 4 cups cooked black beans (or 2 cans drained and rinsed)
- 4 cups vegetable broth (or chicken broth)
- 1 (14 oz) can diced tomatoes
- 1 bay leaf
For Serving:
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sour cream or Mexican crema (for garnish)
- Crushed tortilla chips (for garnish)
How Much Time Will You Need?
This soup will take about 10 minutes of prep time and around 30 minutes of cooking time, bringing you to a total of about 40 minutes from start to finish. It’s quick enough for a weeknight but comforting enough for a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes until the onion is translucent. Then, toss in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until they become tender.
2. Add the Spices:
Now, stir in the ground cumin, chili powder, and smoked paprika. This will create an amazing aroma! Cook the spices with the vegetables for about 1 minute while stirring to make sure they don’t burn.
3. Combine the Main Ingredients:
Next, add the black beans, vegetable broth, diced tomatoes (including all the juice), and the bay leaf. Stir everything together well so that the flavors can mingle.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes. This will help blend all the flavors beautifully!
5. Blend and Season:
After simmering, remove the bay leaf. If you want a creamy texture, use an immersion blender to partially blend the soup, leaving some whole beans for a delightful texture. You can also transfer half the soup to a blender, then return it to the pot. Season with salt, pepper, and the juice of 1 lime to taste.
6. Serve and Enjoy!
Ladle the hot soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Mexican crema, and some crushed tortilla chips on top. Serve hot with extra lime wedges and tortilla chips on the side for dipping.
Enjoy your flavorful and comforting Mexican Style Black Bean Soup! It’s sure to be a hit with family and friends!
Can I Use Canned Black Beans Instead of Dried Beans?
Absolutely! Canned black beans are a great time-saver. Just make sure to drain and rinse them well before adding them to the soup to reduce sodium content.
How Can I Make This Soup Spicier?
If you love heat, consider adding diced jalapeños when sautéing the vegetables or sprinkle in some cayenne pepper along with the spices. You can also serve it with hot sauce on the side!
Can I Freeze Leftover Soup?
Yes! Let the soup cool completely, then transfer it to an airtight container or freezer bags. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
What Are Some Good Toppings for This Soup?
Great toppings include diced avocado, fresh lime wedges, chopped green onions, shredded cheese, or even a handful of fresh corn. Get creative with your favorites!
