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Black Bean Soup (Sopa de Frijoles Negros)

Black Bean Soup (Sopa de Frijoles Negros) prepared dish

A bold, comforting black bean soup blended with broth, onion, garlic, salsa, lime juice, cumin, and red pepper, then finished with a drizzle of plain yogurt.

This recipe is Mexican style, dinner, scaled for 9 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 9

Quick cooking notes

  • Core ingredients include black beans, chicken broth, vegetable oil, onion.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 9 servings.

Ingredients

  • 24 ounces black beans (3 cans, undrained)
  • 1.5 cups chicken broth
  • 1 tablespoon vegetable oil
  • 1 small onion (chopped)
  • 10 unit garlic cloves (finely chopped)
  • 16 ounces salsa
  • 1 unit lime (juiced)
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 0.5 cup plain yogurt (for serving)

Instructions

  1. Place the black beans with their liquid and the chicken broth in a blender or food processor and blend until mostly smooth, leaving some beans whole if you want more texture.
  2. Heat the vegetable oil in a large saucepan over medium heat.
  3. Add the chopped onion and garlic and cook until the onion is tender, about 2 minutes.
  4. Add the blended bean mixture, salsa, lime juice, cumin, and crushed red pepper flakes.
  5. Bring to a boil, then reduce the heat to low and cover.
  6. Cook, stirring occasionally, for 25 to 30 minutes.
  7. Serve hot with a drizzle of plain yogurt. Garnish with chopped red onion and fresh cilantro if desired.

Nutrition (per serving)

  • Calories: 120
  • Protein: 6 g
  • Fat: 4 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 690 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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