Tex-Mex Black Bean Soup

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Preparation info

  • Servings:

    6

    as an appetizer
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Soup is almost a forgotten art. These days you can buy a canned or boxed version of almost any soup you want. But trust me, the flavors in a homemade version are above and beyond anything you can find in a can. And since we have a good black bean base already made, this soup only takes a few minutes to throw together.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white or yellow onion
  • 3 cloves garlic, minced
  • 1 medium jalapeño pepper, seeded and minced
  • teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon dried oregano
  • Pinch of salt
  • 3 cups cooked black beans
  • 4 cups water or vegetable stock
  • 1 bay leaf
  • 1 cup frozen corn (optional)
  • Salt and pepper

    Method

    1. Heat olive oil in a large, sturdy pot (at least 4 quarts in size) over medium-high heat until oil is hot.
    2. Add onion, garlic, jalapeño, cumin, chili powder, oregano, and a pinch of salt. Cook until veggies are soft, about 6 minutes.
    3. Add beans, water or stock, bay leaf, and corn (if you’re using it). Bring to a simmer and cook, covered, until soup starts to thicken, about 15 minutes.
    4. If you prefer a smoother soup, remove bay leaf and transfer 2 to 3 cups of the soup to a blender. Process until smooth, then return to the soup pot. If you have an immersion blender, use that to blend the soup to your desired consistency.
    5. Season with salt and pepper. Serve with any or all of the optional garnishes. In my experience, the more garnishes the better!