Mexican Black Bean Soup
This Mexican Black Bean Soup is packed full of bean protein. An easy 4-ingredient soup base that can be topped with whatever is your favorite.
Servings 4 people
Calories 231kcal
Ingredients
- 1 small onion
- 1 clove garlic
- 3 cups cooked black beans (preferably soaked and home-cooked)
- 4 cups beef broth (vegetable stock for vegan/vegetarian)
- salt
- pepper
- 4 corn tortillas
- 1 cup corn kernels
- olive oil
- fresh coriander
Instructions
- Heat a large pot over medium heat.
- Peel and finely chop onion, peel and crush garlic.
- Once pot is hot, add a dollop of olive oil, then add onion and garlic and fry until translucent.
- Add 3 cups of black beans with its cooking liquid and all.
- Add 4 cups of broth.
- Add salt and pepper and bring to the boil. Once boiling, reduce heat to low, cover and let simmer for about 15 minutes
- In the meantime, heat a small pan over medium heat.
- Put about 1/8 tsp of oil on a tortilla and spread it with your hands, then turn and do the same thing. You can also use a brush and brush on the oil on both sides.
- Cut tortilla into fine stripes.
- Once pan is hot, add tortilla strips in batches and toast until crisp. Set aside.
- Add corn kernels to same pan and stir-fry until starting to turn black. Set aside.
- Now blend the beans and broth with an immersion blender or pour it in batches into a stand mixer to blend into a creamy soup.
- Pour soup into bowls, add a 1/4 cup corn kernels to each bowl, top with toasted tortilla strips and sprinkle with coriander.
Nutrition
Calories: 231kcal | Carbohydrates: 42g | Protein: 13g | Fat: 2g | Sodium: 1476mg | Potassium: 657mg | Fiber: 11g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 5.7mg | Calcium: 85mg | Iron: 3.4mg