Mexican Black Bean Soup

It was cold and gloomy outside and I was in the mood for something quick, healthy, but somewhat exciting.  This protein-packed black bean soup is creamy, hearty and slightly spicy.  I remember having this soup when we lived in Mexico, topped with white onion and crema. Since it is blended, it tastes really creamy and is pretty filling for lunch I topped it with  chopped white onions, greek yogurt, cilantro and a squirt of lime.


  • 2 cans of black beans, thoroughly rinsed (You can definitely use cooked dry beans, it’s way healthier!)
  • Veg bullion cube or 2 cans vegetable broth
  • 1 small-medium sized onion, chopped (roughly is fine)
  • 3 cloves of garlic, chopped
  • oregano
  • cumin seeds
  • Half a jalapeño pepper
  • Toppings: Greek yogurt, chopped onion, cilantro, lime


  1. Heat 2 tbsp of olive oil in a pot. Add 1 tsp of cumin seeds.
  2. When cumin seeds start to sputter add chopped onion and garlic and sauté until transluscent
  3. Add half a jalapeño pepper, sliced and a pinch of dried oregano
  4. Add the beans to the pot, with 1 bullion cube and add water.
  5. Simmer on medium heat for 15-20 minutes. Keep adding water and stirring occasionally.
  6. Remove from flame and blend. I blended using an immersion blender.
  7. Garnish and serve!

Serves: 2

black bean soup


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