Black Bean Soup Recipe

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. 1

   Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.

2. 2

   Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)

3. 3

   Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)

4. 4

   Place the blended soup in a pan on the stove.

5. 5

   Simmer the soup for one hour. (Add water if necessary so that it doesn’t become too thick.)

6. 6

   Salt to taste.

7. 7

   To serve, divide the soup into 6 bowls.

8. 8

   Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.