Description
A comforting and hearty Mexican Black Bean Soup, perfect for chilly days, packed with fiber and protein.
Ingredients
Scale
- 1 small onion
- 1 clove garlic
- 3 cups cooked black beans
- 4 cups beef broth (or vegetable stock for vegan/vegetarian)
- Salt and pepper to taste
- 4 corn tortillas
- 1 cup corn kernels
- Olive oil
- Fresh coriander for garnish
Instructions
- Heat a large pot over medium heat. Peel and finely chop the onion, then crush the garlic.
- Add a drizzle of olive oil, onion, and garlic to the pot; sauté until the onion becomes translucent and aromatic.
- Toss in cooked black beans with their liquid, broth, salt, and pepper. Bring to a boil, then lower the heat and simmer for around 15 minutes.
- Prepare the tortilla strips by brushing them with oil, cutting them into strips, and toasting in a pan until golden.
- Char the corn kernels in the same pan until they have developed color and flavor.
- Blend the soup until creamy using an immersion blender. Serve warm, garnished with charred corn, tortilla strips, and fresh coriander.
Notes
For a spicier kick, add chopped jalapeños or cayenne pepper. Use canned beans for convenience, rinsing and draining beforehand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg