Black Bean Soup Recipe

An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.

📝 Ingredients

• 3 cups cooked black beans
• 2 tomatoes (Roma)
• 1 medium onion
• 4 cloves of garlic
• 1 serrano chile (optional)
• 1 teaspoon Mexican oregano
• 1/8 teaspoon cumin
• tortilla strips
• 6 tablespoons Mexican cream
• 1 avocado (cut into 1/4 inch cubes)
• 6 ounces queso fresco (a young white Mexican cheese)

👨‍🍳 Instructions

1. 1Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
2. 2Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
3. 3Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
4. 4Place the blended soup in a pan on the stove.
5. 5Simmer the soup for one hour. (Add water if necessary so that it doesn’t become too thick.)
6. 6Salt to taste.
7. 7To serve, divide the soup into 6 bowls.
8. 8Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.