This bean soup is so hearty it will fool you into thinking there’s meat in it. Don’t worry if you can’t find Mexican-style stewed tomatoes. You can make your own by just buying regular stews tomatoes and adding a small can of diced green chilies. Enjoy!


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Black Bean Soup

So hearty, it will fool you into thinking there's meat in it.

Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium onion chopped
  • 1/2 cup celery finely chopped
  • 1 clove garlic finely chopped
  • 1 cup water
  • 2 15 oz. cans of black beans drained and rinsed
  • 2 15 oz. cans of stewed tomatoes Mexcan-style
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup sour cream
  • 2 stalks green onions chopped (optional)

Instructions

  1. In a large pot over medium high, heat olive oil, add the onions, celery, bell pepper, and garlic. Saute everything until tender, about 5 minutes.

  2. Lower heat to medium-low. Add in the black beans, cumin, coriander, salt and pepper. Stir well and simmer for 15-20 minutes.

  3. Spoon 1/2 of the hot bean mixture into a blender and puree it. Then return the puree back to the pot.

  4. Continue cooking the soup while stirring occassionally, until heated through, about another 5 minutes.

  5. Using a soup laddle, spoon the soup into soup bowls. Garnish with 1 tbsp of sour cream and chopped green onions (optional). Enjoy!

Recipe Notes

Don't worry if you can't find Mexican-style stewed tomatoes. You can make your own by just buying regular stewed tomatoes and adding a small can of diced green chilies.

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