Black Bean Soup

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.)

Bowl of Mexican Black Bean Soup
Bowl of Mexican Black Bean Soup

The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

How to Make

Gather Your Ingredients

  • 3 cups cooked black beans
  • 2 Roma tomatoes
  • 1 medium onion
  • 4 cloves of garlic
  • 1 serrano chile optional
  • 1 teaspoon Mexican oregano
  • 1/8 teaspoon cumin
  • tortilla strips
  • 6 tablespoons Mexican cream
  • 1 avocado cut into 1/4 inch cubes
  • 6 ounces queso fresco a young white Mexican cheese
Ingredients to Make Black Bean Soup

Roughly chop the tomatoes and onions. Peel the garlic. Heat a pan to high. Add 2 tablespoons cooking oil then add the vegetables.

Pan Roasting Tomatoes, Onion, Garlic

Stirring frequently, cook until the vegetables have started to brown.

Pan Roasted Tomatoes, Onion, Garlic

Add the browned, tomatoes, onion, and garlic to your blender with 1/4 cup water and blend until smooth.

Roasted Tomatoes and Spices in Blender Jar
Bowl of Blended Tomatoes and Spices
Black Beans and Tomato Base in Blender Jar
Blended Black Beans in Pan
Adding Cooking Water to Black Bean Soup
Adding Black Beans to Soup in Pot
Black Bean Soup Simmering in Pot
Bowl of Mexican Black Bean Soup
Print Pin
3 from 4 votes

Black Bean Soup Recipe

An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.
Course Soup
Cuisine Mexican
Keyword bean soup, black bean soup recipe, black beans, Easy
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 294kcal
Author Douglas Cullen

Ingredients

  • 3 cups cooked black beans
  • 2 tomatoes Roma
  • 1 medium onion
  • 4 cloves of garlic
  • 1 serrano chile optional
  • 1 teaspoon Mexican oregano
  • 1/8 teaspoon cumin
  • tortilla strips
  • 6 tablespoons Mexican cream
  • 1 avocado cut into 1/4 inch cubes
  • 6 ounces queso fresco a young white Mexican cheese

Instructions

  • 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.

Notes

If you use canned beans, be sure to rinse them well to remove the excess salt. You can substitute mozzarella for the “queso fresco.” The soup will keep 3 or 4 days in the refrigerator.

Nutrition

Calories: 294kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 280mg | Potassium: 588mg | Fiber: 10g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 8.6mg | Calcium: 227mg | Iron: 2.3mg

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2 comments… add one
  • LeeAnnn

    If you are using the serrano pepper, do you roast it with the other vegetables? Thank you!

  • John Masters

    This soup has no flavor, no spice, and no texture. I will have to majorly modify this recipe to make it palatable.

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