Equipment
* optional
Ingredients
Aromatics & Base
- 15 ml olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, seeded and minced
- 4 garlic, minced
Spices
- 4 g ground cumin
- 3 g smoked paprika
- 2 g dried oregano
Bulk
- 800 g canned black beans, rinsed and drained
- 500 ml vegetable broth, low-sodium
Finishing & Garnish
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 253 kcal
- Protein
- 13 g
- Carbohydrates
- 41 g
- Fat
- 5 g
- Fiber
- 15 g
- Sugar
- 3 g
- Sodium
- 952 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 784 mg
- Calcium
- 110 mg
- Iron
- 5.1 mg
- Magnesium
- 84 mg
- Phosphorus
- 246 mg
- Zinc
- 1.3 mg
- Vitamin A
- 90 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.6 mg
- Folate
- 133 mcg
- Water
- 319 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and minced jalapeno, sauteing until the onions become translucent and soft.
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook continuously until the spices release their aromas and coat the vegetables.
Add the rinsed black beans and vegetable broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let simmer.
Using an immersion blender, briefly puree a portion of the soup right in the pot. If you do not have an immersion blender, use a potato masher to crush about half of the beans. This naturally thickens the broth while leaving plenty of whole beans for texture.
Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and season with kosher salt and black pepper as needed.
Ladle the hot soup into warm bowls. Top with chopped fresh cilantro and serve immediately.
Chef's Notes
- Toasting the cumin and smoked paprika in the hot oil before adding the liquids is a crucial technique called blooming. This wakes up the fat-soluble flavor compounds and deepens the overall profile of the soup.
- For an even richer texture, you can skip rinsing one can of beans and add the starchy bean liquid directly into the pot. If doing so, slightly reduce the amount of added vegetable broth.
- If you prefer a perfectly smooth, refined texture (veloute style), you can blend the entire soup in a stand blender until completely silky, then pass it through a fine-mesh strainer.
Storage
Refrigerator: 5 days — Soup will thicken considerably in the fridge. Add a splash of water or vegetable broth when reheating.
Freezer: 3 months — Freeze without fresh garnishes. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until simmering.
Troubleshooting
Soup is too thin and watery
Cause: Not enough beans were pureed or mashed, or excess liquid was added
Fix: Simmer the soup uncovered over medium heat for an additional 5 to 10 minutes to reduce the liquid, and use a potato masher to crush more beans.
Prevention: Ensure you measure the broth accurately and mash a substantial portion of the beans
Soup tastes flat or one-dimensional
Cause: Spices were not toasted long enough or lacking acidity
Fix: Add an extra squeeze of fresh lime juice and a generous pinch of salt. A dash of hot sauce can also elevate the flavors.
Prevention: Allow the spices to bloom in the hot oil before adding liquids
Cultural Context
Black bean soup, or Sopa de Frijoles Negros, is a sustaining staple rooted in indigenous Mesoamerican agriculture. The dish relies on the hearty black bean, historically a vital protein source across central and southern Mexico. The pairing of earthy cumin and bright citrus reflects the post-colonial blending of indigenous ingredients with introduced spices and citrus fruits.
