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Mexican Black Bean Soup
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- 1 lime, juiced
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Optional toppings: avocado, sour cream, tortilla strips
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, garlic, red bell pepper, and jalapeno pepper. Cook for 5 minutes, or until the vegetables are softened.
- Stir in 1 teaspoon of cumin and 1 teaspoon of chili powder, and cook for 1 minute to toast the spices.
- Add the drained and rinsed black beans, vegetable broth, diced tomatoes, and frozen corn to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return to the pot.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped cilantro and any optional toppings desired.
Mexican Black Bean Soup, a traditional dish with a rich history, has been a staple in Mexican cuisine for centuries. This hearty soup is a beloved comfort food, often enjoyed in regions like Oaxaca and Veracruz. Renowned chefs like Rick Bayless and Pati Jinich have popularized their own versions of this classic recipe, adding their unique twists to the traditional flavors. The key to a delicious Mexican Black Bean Soup lies in the perfect balance of spices, including cumin, chili powder, and oregano, as well as the use of high-quality black beans. For an authentic experience, visit local Mexican eateries or try making it at home using time-honored techniques.
45 min
6
280 calories
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