There’s something incredibly comforting about a warm bowl of Mexican black bean soup. Seriously, it’s like a hug in a bowl! The rich, earthy flavors of the black beans, combined with the vibrant spices, create a deliciously hearty dish that fills you up without weighing you down. Not only is this soup packed with flavor, but it’s also loaded with nutrients and fiber, making it a fantastic choice for a healthy meal. Whether you’re cozying up at home or need something quick and satisfying, this Mexican black bean soup is bound to become a favorite. Trust me, once you try it, you’ll be dreaming of those comforting flavors and the way they wrap around you like a warm blanket on a chilly day!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups black beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
How to Prepare Mexican Black Bean Soup
Making this Mexican black bean soup is a breeze, and I promise you’ll love how quickly it all comes together. Just follow these simple steps, and you’ll be savoring a bowl of deliciousness in no time!
Step-by-Step Instructions
- First things first, heat 1 tablespoon of olive oil in a large pot over medium heat. You want it nice and warm, but not smoking!
- Once the oil is shimmering, toss in the chopped onion, minced garlic, and chopped bell pepper. Sauté them for about 5-7 minutes, or until the veggies are softened and fragrant. Trust me, your kitchen will smell amazing!
- Next, stir in 1 teaspoon of cumin and 1 teaspoon of chili powder. Cook this mixture for about 1 minute to really bring out those spices. Wow, the aroma will be incredible!
- Now it’s time to add the stars of the show—your 2 cups of cooked black beans and 4 cups of vegetable broth. Bring everything to a rolling boil.
- Once it’s boiling, reduce the heat and let the soup simmer for about 20 minutes. This is where all those lovely flavors meld together, so don’t rush it!
- If you prefer a smoother texture, carefully blend the soup using an immersion blender right in the pot, or transfer it to a countertop blender in batches. Just be careful, it can splatter!
- Finally, season your soup with salt and pepper to taste. Give it a good stir, and it’s ready to serve!
- Dish it out hot and don’t forget to garnish with fresh cilantro for a pop of color and flavor. Enjoy every single bite!
Why You’ll Love This Recipe
- Quick and easy preparation—your belly will be full in just about 40 minutes!
- Hearty and satisfying, this soup is perfect for lunch or dinner.
- Packed with protein and fiber, it’s a nutritious choice that keeps you feeling full.
- Customize it to your liking by adjusting spices or adding your favorite toppings!
- Vegetarian-friendly, making it a great option for everyone at the table.
- Leftovers taste even better the next day, so it’s perfect for meal prepping.
- Warm and comforting—ideal for cozy evenings or chilly days.
Tips for Success
Now, let me share some of my favorite tips to make your Mexican black bean soup absolutely perfect!
- Use Fresh Ingredients: Fresh veggies make a world of difference in flavor. If you can, grab fresh garlic and bell peppers instead of dried or jarred versions.
- Adjust the Spice Level: If you like it spicy, feel free to add a pinch of cayenne pepper or some diced jalapeños! Don’t worry if you prefer it mild—just leave out the heat.
- Beans Galore: You can easily swap black beans for pinto or kidney beans if you’re feeling adventurous. Just make sure they’re cooked and ready to go!
- Broth Choices: If you want a richer flavor, try using homemade vegetable broth or even chicken broth if you’re not strictly vegetarian. It adds depth that’s hard to beat!
- Top It Off: Get creative with your toppings! Avocado slices, shredded cheese, or a dollop of sour cream will elevate your soup to the next level.
- Make It Ahead: This soup tastes even better the next day, so making it in advance is a great idea! Just store it in the fridge and reheat when you’re ready to enjoy.
- Blend for Creaminess: For a creamier texture, blend a portion of the soup and mix it back in. It gives a velvety mouthfeel that’s simply irresistible!
With these tips, you’re all set to create the best Mexican black bean soup ever. Happy cooking!
Variations of Mexican Black Bean Soup
If you’re feeling adventurous or just want to switch things up, there are so many fun variations you can try with this Mexican black bean soup! Here are some of my favorites that will keep your taste buds dancing:
- Veggie Boost: Toss in some chopped carrots, zucchini, or corn for extra texture and sweetness. They’ll add a nice pop of color and flavor!
- Spice It Up: Add some diced jalapeños or a splash of hot sauce for a kick! If you like it smoky, try adding a pinch of smoked paprika too.
- Protein Power: Want to make it heartier? Stir in some cooked chicken, turkey, or even crumbled tofu for a protein boost. It’s a great way to make the soup even more filling!
- Herb Infusion: Experiment with different herbs like thyme, oregano, or even a bit of fresh lime juice at the end for a zesty twist. Fresh herbs can elevate the flavor profile beautifully!
- Cheesy Goodness: For a creamy finish, stir in some shredded cheese like Monterey Jack or cheddar just before serving. It melts beautifully and adds a comforting richness to every spoonful.
- Southwestern Flair: Add some diced tomatoes or roasted red peppers for a slightly different flavor. You can even use chipotle peppers in adobo for a smoky, spicy depth!
- Chunky vs. Smooth: If you love a chunky soup, reserve some black beans before blending and stir them back in after. This gives you a nice contrast in textures!
These variations not only make your Mexican black bean soup unique but also let you tailor it to your cravings and what you have on hand. So get creative and make it your own—each version is bound to be delicious!
Storage & Reheating Instructions
Got leftovers? You’re in luck! Mexican black bean soup stores beautifully and makes for a fantastic meal later on. Here’s how to properly store and reheat it so you can enjoy that deliciousness again!
First things first, let the soup cool down a bit before storing it. Once it’s at room temperature, transfer it to an airtight container. This will keep it fresh and tasty for up to 4-5 days in the fridge. Just make sure to label it if you’re like me and tend to forget what’s in there!
If you want to keep it for longer, you can freeze the soup! Portion it into freezer-safe containers or even zip-top bags. Just squeeze out as much air as possible before sealing to prevent freezer burn. It should stay good for about 2-3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight before reheating.
Now, when it comes to reheating, you can either use the stovetop or the microwave. If you’re using the stovetop, pour the soup into a pot and heat it over medium heat until it’s warmed through, stirring occasionally. This method helps to keep the flavors vibrant and fresh!
If you’re in a hurry, the microwave works great too! Just transfer the soup into a microwave-safe bowl, cover it (to avoid splatters!), and heat it in 1-minute intervals, stirring in between until it’s hot. Just be careful, as it can get really hot!
And there you have it—easy peasy storage and reheating instructions for your Mexican black bean soup! So don’t hesitate to make a big batch and enjoy it throughout the week. It’s comforting, delicious, and always hits the spot!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this Mexican black bean soup! Keep in mind that these values can vary based on the specific ingredients and brands you use, so consider them as estimates. Here’s a rough breakdown per serving (about 1 cup):
- Calories: 200
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Sugar: 1g
- Sodium: 400mg
- Cholesterol: 0mg
With all that fiber and protein, this soup not only fills you up but also keeps you feeling satisfied. It’s a nourishing option that’s perfect for any meal, so enjoy knowing you’re treating your body well with every spoonful!
FAQ Section
Can I use canned black beans instead of dried?
Absolutely! Canned black beans are a fantastic time-saver. Just make sure to rinse and drain them before adding to the soup. They’ll work perfectly and still taste great!
How can I make this soup spicier?
If you like a kick, you can add diced jalapeños or a splash of hot sauce while it’s simmering. You can also sprinkle in some cayenne pepper or even chipotle powder for that smoky heat!
Can I make this soup in a slow cooker?
Yes, you can definitely adapt this recipe for a slow cooker! Just sauté the veggies first, then combine everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Easy peasy!
What can I serve with Mexican black bean soup?
Oh, the options are endless! I love pairing it with tortilla chips for a nice crunch, or you could serve it with some warm cornbread. Fresh avocado slices or a dollop of sour cream also make great toppings!
How long will leftovers last in the fridge?
Your Mexican black bean soup will stay fresh in the fridge for about 4-5 days. Just make sure it’s stored in an airtight container. Trust me, it tastes even better the next day!
Mexican Black Bean Soup: 7 Comforting Reasons to Enjoy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Mexican black bean soup.
Ingredients
- 2 cups black beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and bell pepper. Sauté until softened.
- Stir in cumin and chili powder. Cook for 1 minute.
- Add black beans and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Blend soup for a smoother texture if desired.
- Season with salt and pepper.
- Serve hot and garnish with cilantro.
Notes
- Use canned or dried beans.
- Adjust spices to your taste.
- Serve with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mexican Black Bean Soup, vegetarian soup, black bean recipes, healthy soup