Black Bean Soup (Sopa De Frijoles Negros)

"Black beans are a part of the staple food in Mexico."
 
Black Bean Soup (Sopa De Frijoles Negros) created by Kumquat the Cats fr
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
  • Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
  • Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
  • Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
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RECIPE MADE WITH LOVE BY

@kolibri
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  1. Katanashrp
    Delicious! I used medium salsa and it had just the right amount of kick to it. Thank you.
     
  2. FunWorld123
    This is so easy and full of flavor! I've made it a few times now and we'll keep having it. I have to leave out the red pepper and use mild salsa for the kids. Thanks for sharing this.
     
  3. Kumquat the Cats fr
    Black Bean Soup (Sopa De Frijoles Negros) Created by Kumquat the Cats fr
  4. Kumquat the Cats fr
    This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!
     
  5. Kumquat the Cats fr
    This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!
     
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