Sopa de Frijol Negro
Bean soups are served throughout Mexico. Try this recipe for a rich comforting black bean soup, called sopa de frijol negro. It is simple to prepare and you get great results with canned beans. The results are even better with home-cooked beans. (How to Cook Beans.)
You can make this soup vegan by omitting the cream and cheese when you serve it. If you want a spicy soup add one Serrano chile to the recipe. It will add kick but won’t overpower the soup.
- 3 cups cooked black beans
- 2 Roma tomotoes
- 1 medium onion
- 4 cloves of garlic
- 1 serrano chile (optional)
- 1 teaspoon Mexican oregano
- ⅛ teaspoon cumin
- Tortilla strips
- 6 tablespoons Mexican cream
- 1 avocado cut into ¼ inch cubes
- 6 ounces of "queso fresco," a young white Mexican cheese
- Roast the tomatoes, onion and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
- Blend the roasted vegetables, cumin and oregano until smooth. (Add a little water if necessary to blend)
- Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
- Place the blended soup in a pan on the stove.
- Simmer the soup for one hour. (Add water if necessary so that it doesn’t become too thick.)
- Salt to taste.
- To serve, divide the soup into 6 bowls.
- Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.
You can substitute mozzarella for the "queso fresco."
The soup will keep 3 or 4 days in the refrigerator.