Name: Mexican Style Black Bean Soup
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 tablespoons olive oil: Used to sauté the onions and garlic, creating a rich, flavorful base for the soup.; 1 medium onion: Chopped, it adds sweetness and depth to the soup.; 4 cloves garlic: Minced, providing a rich and aromatic flavor.; 1 medium carrot: Chopped into small pieces, adding texture and a slight sweetness to balance the beans.; 1 bell pepper: Chopped, for added color and flavor.; 1 (14.5 oz) can diced tomatoes: Adds a tangy base and helps create a rich, saucy texture.; 2 (15 oz) cans black beans: Drained and rinsed. These beans are the star of the dish, providing protein, fiber, and a rich, creamy texture.; 4 cups vegetable broth: Adds liquid to the soup while keeping it vegetarian and halal.; 1 teaspoon ground cumin: This warm spice gives the soup its signature Mexican flavor.; 1 teaspoon chili powder: Adds mild heat and depth to the soup.; 1 teaspoon smoked paprika: For a smoky undertone that complements the cumin and chili powder.; ½ teaspoon ground black pepper: For seasoning.; Salt to taste: For enhancing the flavors of the soup.; 1-2 dried chili peppers (such as ancho, guajillo, or chipotle), optional: Adds a smokier or spicier flavor depending on the type of chili you choose.; Fresh cilantro: Chopped, it adds a burst of fresh, herbal flavor to the soup.; Lime wedges: A squeeze of lime adds a fresh, tangy contrast to the richness of the soup.; Sour cream or Greek yogurt (optional): Adds a creamy, cooling element to balance the heat.; Tortilla chips or strips: For added crunch and texture.; Avocado slices: Creamy and rich, they make a perfect addition to this hearty soup.; Shredded cheese (optional): If you like, you can add some shredded cheddar or a Mexican cheese blend for extra richness.

Ingredients

Scale

For the Soup Base:

2 tablespoons olive oil: Used to sauté the onions and garlic, creating a rich, flavorful base for the soup.
1 medium onion: Chopped, it adds sweetness and depth to the soup.
4 cloves garlic: Minced, providing a rich and aromatic flavor.
1 medium carrot: Chopped into small pieces, adding texture and a slight sweetness to balance the beans.
1 bell pepper: Chopped, for added color and flavor.
1 (14.5 oz) can diced tomatoes: Adds a tangy base and helps create a rich, saucy texture.
2 (15 oz) cans black beans: Drained and rinsed. These beans are the star of the dish, providing protein, fiber, and a rich, creamy texture.
4 cups vegetable broth: Adds liquid to the soup while keeping it vegetarian and halal.
1 teaspoon ground cumin: This warm spice gives the soup its signature Mexican flavor.
1 teaspoon chili powder: Adds mild heat and depth to the soup.
1 teaspoon smoked paprika: For a smoky undertone that complements the cumin and chili powder.
½ teaspoon ground black pepper: For seasoning.
Salt to taste: For enhancing the flavors of the soup.
1–2 dried chili peppers (such as ancho, guajillo, or chipotle), optional: Adds a smokier or spicier flavor depending on the type of chili you choose.

For the Garnishes:

Fresh cilantro: Chopped, it adds a burst of fresh, herbal flavor to the soup.
Lime wedges: A squeeze of lime adds a fresh, tangy contrast to the richness of the soup.
Sour cream or Greek yogurt (optional): Adds a creamy, cooling element to balance the heat.
Tortilla chips or strips: For added crunch and texture.
Avocado slices: Creamy and rich, they make a perfect addition to this hearty soup.
Shredded cheese (optional): If you like, you can add some shredded cheddar or a Mexican cheese blend for extra richness.

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Instructions

FIRST STEP: SAUTE THE VEGETABLES

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
Cook the Onion and Garlic: Add the chopped onion and cook for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
Add the Carrot and Bell Pepper: Stir in the chopped carrot and bell pepper, and cook for 5 minutes, until the vegetables are slightly softened. This step enhances the flavors and gives the soup a nice base texture.

SECOND STEP: ADD THE SEASONINGS AND TOMATOES

Season the Vegetables: Sprinkle in the ground cumin, chili powder, smoked paprika, black pepper, and salt. Stir to coat the vegetables with the spices and cook for 1-2 minutes, allowing the flavors to bloom.
Add the Tomatoes: Pour in the diced tomatoes, including their juices. Stir everything together, making sure the tomatoes break down a little and mix with the spices. Cook for about 3-4 minutes.

THIRD STEP: SIMMER THE SOUP

Add the Black Beans and Broth: Pour in the drained and rinsed black beans, followed by the vegetable broth. If using dried chili peppers, add them now for extra depth and heat. Stir everything together.
Bring to a Simmer: Increase the heat to medium-high and bring the soup to a gentle simmer. Once it starts bubbling, reduce the heat to low and let the soup simmer for 30-40 minutes. This allows the flavors to meld together, and the soup to thicken slightly.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup. You can also transfer 2 cups of the soup to a blender and blend until smooth before returning it to the pot. This step is optional but creates a creamier consistency.

FOURTH STEP: FINAL SEASONING AND GARNISHING

Taste and Adjust: Taste the soup and adjust the seasoning as necessary. You can add more salt, pepper, or spices if desired. If the soup is too thick, add a little more broth to reach your preferred consistency.
Serve the Soup: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, avocado slices, and tortilla chips. If desired, add a dollop of sour cream or Greek yogurt for extra creaminess and balance.
Enjoy: Serve the soup hot, with additional lime wedges and toppings on the side for extra flavor.

Prep Time: 10minutes
Cook Time: 45minutes

Nutrition

Serving Size: 6
Calories: 250
Fat: 5g
Carbohydrates: 40g
Fiber: 12g
Protein: 15g