Tex-Mex Black Bean Soup
A Tex-Mex kitchen staple, smoky chipotle black bean soup simmered with the holy trinity and cumin.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, celery, and green bell pepper finely. Mince garlic and chipotle chillies. Drain and rinse black beans. Measure stock, spices, and lime juice. Warm tortillas.
Saute
Heat oil in a medium pot over medium heat. Add onion, celery, and pepper; cook 4–5 minutes until softened, stirring occasionally. Add garlic, chipotle, and tomato paste; cook 1–2 minutes, stirring constantly.
Bloom
Stir in cumin, smoked paprika, and oregano for 30 seconds until fragrant and oils release.
Simmer
Add black beans and vegetable stock; bring to a gentle simmer over medium heat. Cook uncovered 15–18 minutes, stirring occasionally, until soup thickens slightly and flavours meld.
Finish
Use a hand blender to partially blitz the soup—blend about half the mixture to create a creamy base while leaving plenty of whole beans. Stir in lime juice; season with salt and pepper to taste.
Plate
Ladle soup into deep bowls. Top each with a spoon of coconut yoghurt and pickled jalapeños. Scatter fresh coriander over and serve with warm corn tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.