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
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.