Authentic Mexican Black Bean Soup Recipes

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BLACK BEAN SOUP RECIPE



Black Bean Soup Recipe image

An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.

Provided by Douglas Cullen

Categories     Soup

Time 1h20m

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Protein 14 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 280 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

MEXICAN BLACK BEAN SOUP



Mexican Black Bean Soup image

This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.

Provided by Patrick Calhoun | Mexican Please

Time 30m

Number Of Ingredients 9

1 can black beans ((2 cups of beans))
2 tomatoes
1/2 white onion
2 garlic cloves
1/2 chipotle pepper
1.5 cups stock
1/4 teaspoon oregano
1/2 teaspoon salt
black pepper

Steps:

  • Roast 2 tomatoes in the oven at 400F for 15 minutes or so
  • Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
  • Rinse 1 can of black beans (2 cups worth) under tap water
  • Prepare the chipotle by de-stemming and scraping out some of the seeds
  • Add the tomatoes to the onion and garlic
  • Add the beans along with 1.5 cups of stock
  • Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
  • Add 1/2 teaspoon salt and dashes of freshly ground pepper
  • Add half of a single chipotle pepper
  • Cook for a couple minutes until everything is at a uniform temperature
  • Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
  • Add mixture back to pan for a final 10 minute simmer
  • Taste for seasoning and add additional salt, oregano and chipotle if desired

Nutrition Facts : Calories 348 kcal, ServingSize 1 serving

MEXICAN BLACK BEAN SOUP



Mexican Black Bean Soup image

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

Provided by Jami Robin

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

Steps:

  • Cook bacon in large pot over medium heat until crisp, stirring frequently.
  • Remove bacon and chop coarsely.
  • Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
  • When onion is tender, add tomatoes and seasonings and stir until aromatic.
  • Add beans and broth.
  • Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
  • Serve with a dollop of sour cream and shredded cheese on top.

Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 14

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

  • In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
  • After 45 minutes, remove the pepper.
  • In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  • In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

MEXICAN BEAN SOUP



Mexican Bean Soup image

For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 14 servings (4 quarts).

Number Of Ingredients 13

2 pounds ground beef
1 medium onion, chopped
4 cups water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.

MEXICAN BLACK BEAN SOUP



Mexican Black Bean Soup image

Bring Mexican flavors to your dinner table with this meatless soup made with Progresso® black beans - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 1/2 cups vegetable broth
1/2 cup refrigerated fresh salsa
1 tablespoon fresh lime juice
1 teaspoon chopped chipotle chile in adobo sauce (from 7-oz can)
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/3 cup crumbled queso fresco cheese
4 lime wedges

Steps:

  • In 2-quart saucepan, mash beans slightly with potato masher. Stir in broth, salsa, lime juice, chile and cumin. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until thoroughly heated. Remove from heat; stir in cilantro.
  • Top individual servings with cheese. Serve with lime wedges.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg

MEXICAN BLACK BEAN CHICKEN SOUP



Mexican Black Bean Chicken Soup image

This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!

Provided by Sommer_K

Categories     Stocks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces Rotel Tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans
1 cup tortilla chips, crushed

Steps:

  • Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
  • Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
  • While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
  • When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
  • To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

Nutrition Facts : Calories 416.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 58.4, Sodium 1418.1, Carbohydrate 35.6, Fiber 5.9, Sugar 5.9, Protein 28.1

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

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