Sopa de Frijol Recipe
Mexican · Soup · 135 min total
A comforting and hearty Mexican black bean soup, perfect for a cozy meal. This recipe uses dried beans for the best flavor and texture.
15
min prep
min prep
120
min cook
min cook
6
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 lb dried black beans, rinsed and picked over
- 8 cups water
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1-2 jalapeño peppers, stemmed and chopped (optional)
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine the black beans and water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours, or until beans are tender. Add more water if needed to keep beans submerged.
- In a skillet, heat the oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, cumin, oregano, and jalapeño (if using) and cook for 1 minute more.
- Once beans are tender, stir in the onion mixture and bay leaf. Simmer for another 15 minutes to blend flavors.
- Remove the bay leaf. Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and puree carefully.
- Season with salt to taste. Serve hot, garnished with cilantro and lime wedges.
Tips
- For a thicker soup, mash some of the beans before blending.
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Serve with warm tortillas or crusty bread.
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