Originally posted May 31, 2021

Black Bean Soup

Black Bean Soup by MexFoodJournal

Bean soups are served throughout Mexico. Try this recipe for a rich comforting black bean soup, called sopa de frijol negro. It is simple to prepare and you get great results with canned beans. The results are even better with home-cooked beans.


  • 3 cups cooked black beans
  • 2 tomatoes Roma
  • 1 medium onion
  • 4 cloves of garlic
  • 1 serrano chile optional
  • 1 teaspoon Mexican oregano
  • ⅛ teaspoon cumin
  • tortilla strips
  • 6 tablespoons Mexican cream
  • 1 avocado cut into ¼ inch cubes
  • 6 ounces queso fresco a young white Mexican cheese
6 Servings


Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.

Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)

Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)

Place the blended soup in a pan on the stove.
Simmer the soup for one hour. (Add water if necessary so that it doesn’t become too thick.)
Salt to taste.

To serve, divide the soup into 6 bowls.

Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

1 hour 20 minutes



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