An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: bean soup, black bean soup recipe, black beans, Easy
Servings: 6
Calories: 294kcal
Author: Douglas Cullen
Equipment
Cutting board
Kitchen knife
Kitchen spoon
Blender
Small soup pot or large skillet
Soup bowls
Soup spoons
Ingredients
3cupscooked black beans
2tomatoesRoma
1medium onion
4clovesof garlic
1serrano chileoptional
1teaspoonMexican oregano
⅛teaspooncumin
tortilla strips
6tablespoonsMexican cream
1avocado cut into ¼ inch cubes
6ouncesqueso frescoa 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.