Mexican Black Bean Soup
This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.
Servings: 2
Calories: 348kcal
Ingredients
- 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
Instructions
- 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
Notes
I used chicken stock here but vegetable stock will work too. And in a pinch using water will still give a good result.
While not necessary, Mexican oregano seems to work really well in this dish so I recommend keeping an eye out for some.
If you prefer eating whole beans you can blend only a portion of the mixture and leave the rest as is.
Nutrition
Calories: 348kcal