Mexican Black Bean Soup
This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Roast 2 tomatoes in the oven at 400F for 15 minutes or so
- 2
Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
- 3
Rinse 1 can of black beans (2 cups worth) under tap water
- 4
Prepare the chipotle by de-stemming and scraping out some of the seeds
- 5
Add the tomatoes to the onion and garlic
- 6
Add the beans along with 1.5 cups of stock
- 7
Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
- 8
Add 1/2 teaspoon salt and dashes of freshly ground pepper
- 9
Add half of a single chipotle pepper
- 10
Cook for a couple minutes until everything is at a uniform temperature
- 11
Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
- 12
Add mixture back to pan for a final 10 minute simmer
- 13
Taste for seasoning and add additional salt, oregano and chipotle if desired