Mexican Style Black Bean Soup
Savor the Warmth of Spicy Goodness
Ever had the comforting embrace of a warm bowl of soup that makes you feel right at home? This Mexican Style Black Bean Soup is not just a meal; it’s a hug in a bowl! Quick to prepare and packed with flavor, it will warm your soul and fill your belly. And the best part? It’s all made in one pot, which means less time cleaning up and more time enjoying. 🍲
Why Make This Recipe
You’ll love this black bean soup for a few really good reasons:
- Effortless Cleanup: Who wants a ton of dishes after a nice meal? Not us!
- Budget-Friendly: Using canned beans and veggies means you can keep your wallet happy without compromising on flavor.
- Family-Friendly: Everyone loves a good soup, especially one they can customize with their favorite toppings—hello, fun dinner!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Tortillas or rice for serving
Directions
Let’s get cooking! Follow these simple steps, and you’ll have a delicious soup in no time:
- Sauté the chopped onion, bell pepper, and garlic in a large pot until soft.
- Add the black beans, diced tomatoes, cumin, chili powder, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Serve warm with tortillas or over rice.
How to Make Mexican Style Black Bean Soup (Overview)
Grab a pot and let’s dive into this! Start by sautéing those onions and peppers until they’re as soft as a taco shell on taco night. Add the beans and tomatoes—yes, go wild! Give in to that sizzle and then add the broth. Let everything bubble away for about 20 minutes. Pro tip: Don’t skip the seasoning. A little salt and pepper brings all those flavors together like a great family reunion.
How to Serve Mexican Style Black Bean Soup
Ready to wow your taste buds? Serve this soup in vibrant bowls with a sprinkle of fresh herbs or a dollop of sour cream. Pair it with crispy tortillas for a delightful crunch or a fluffy bed of rice to soak up all that goodness. Just imagine the steam rising—ahhh, that aroma is pure bliss! 🌶️
How to Store Mexican Style Black Bean Soup
This soup keeps in the fridge for about 4–5 days, so you can totally meal prep! Just let it cool down before transferring it to an airtight container. It also freezes beautifully—store it in freezer-safe bags for up to 3 months. When you’re ready to enjoy, simply reheat it on the stove. Easy peasy!
Tips to Make Mexican Style Black Bean Soup
Here are some insider tricks to elevate your soup game:
- Texture tip: If you like a creamier soup, blend half of it after cooking and mix it back in.
- Spice it up: Add a dash of hot sauce or sliced jalapeños for a fiery kick!
- Fresh greens: Toss in some spinach or kale during the last few minutes of cooking for an extra nutrient boost.
Variation
Want to mix things up? Try adding a splash of lime juice or diced avocado for a fresh zing. You can also swap in other beans like kidney or pinto if black beans aren’t your jam. And if you’re feeling adventurous, add some corn for a touch of sweetness.
FAQs
1. Can I use dried beans instead of canned?
Absolutely! Just make sure to soak and cook them first according to package directions—then follow the recipe as usual!
2. How can I make this soup spicier?
Feel free to ramp up the chili powder or toss in some diced serrano peppers.
3. Can I freeze leftovers?
Yes! Let the soup cool, then store it in airtight containers for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
Mexican Style Black Bean Soup
Ingrédients
Method
- Sauté the chopped onion, bell pepper, and garlic in a large pot until soft.
- Add the black beans, diced tomatoes, cumin, chili powder, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Serve warm with tortillas or over rice.
