Oregon State University OREGON STATE UNIVERSITY

Mexican Black Bean Soup

Photo of Mexican Black Bean Soup
Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 12 cups
Nutrition Facts: View Label(s)
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Recipe Notes

  • Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
  • Freeze extra lime juice to use later.

Click a link below if you need a version of this recipe that serves:  

Ingredients

1 Tablespoon
vegetable oil
1
small onion chopped (about 1 cup)
4
cloves garlic, minced or 1 teaspoon garlic powder
1 can
(15 ounces) diced tomatoes
4 cups
black beans, about 2 cans (15 ounces) cooked or canned (with liquid)
2
potatoes, peeled and diced
4 cups
water
1⁄2 cup
fresh cilantro, chopped
1 Tablespoon
cumin
1⁄3 cup
lime juice or juice from 1 lime
hot sauce to taste

Directions

  1. Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
  2. Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
  3. Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
  • Freeze extra lime juice to use later.
Last updated: 07/24/17

2 Comments for "Mexican Black Bean Soup"

One child and his mother said that he never likes beans in a soup, but he ate this ALL up!

Tasty! The lightness of this soup was nice.

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