Classic Mexican Black Bean Soup
A hearty blend of black beans, cumin, and fire-roasted tomatoes topped with fresh cilantro.
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Ingredients
- 1 pound dried black beans, soaked overnight
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 14 1/2 ounces fire-roasted diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon lime juice
- 1/2 cup fresh cilantro, chopped
- 1/4 cup sour cream(optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent, about 5 minutes.
- 2
Add the minced garlic and ground cumin to the pot, stirring constantly for 1 minute until fragrant.
- 3
Stir in the soaked black beans, fire-roasted tomatoes (with juice), vegetable broth, and dried oregano.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until beans are tender.
- 5
Once the beans are soft, stir in the salt and lime juice to brighten the flavors.
- 6
Use an immersion blender to blend about one-third of the soup for a creamier texture while keeping some beans whole.
- 7
Stir in half of the fresh cilantro and let the soup sit for 5 minutes before serving.
- 8
Ladle into bowls and garnish with the remaining cilantro and a dollop of sour cream if desired.
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