Mexican Black Bean Soup with Cumin

Black Bean soup sprinkled with Queso crumbled cheese

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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
437 Calories
12g Fat
60g Carbs
25g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 437
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 21%
Cholesterol 19mg 6%
Sodium 703mg 31%
Total Carbohydrate 60g 22%
Dietary Fiber 21g 75%
Total Sugars 5g
Protein 25g
Vitamin C 5mg 24%
Calcium 252mg 19%
Iron 6mg 32%
Potassium 1083mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple vegetarian and black bean soup recipe inspired by the flavors of Mexico, it uses cumin, oregano, and chili powder for plenty of flavor. But if you prefer a spicier dish, you may want to add some hot sauce or cayenne pepper. Mexican black bean soup is a high-fiber and low-fat vegetarian soup.

Need this to be vegan? Just omit the cheese! Need it to be gluten-free? Check the ingredients on your spices to make sure there are no hidden additives, since all the other ingredients– including the black beans, onions, garlic, and basil–are all naturally gluten-free.

Recipe and photo courtesy of Bush's Beans.

Like bean soup? Scroll through more easy vegetarian bean soup recipes.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 3 cloves garlic, chopped

  • 1 teaspoon cumin

  • 3 teaspoons chili powder

  • 1/2 teaspoon oregano

  • 3 (15-ounce) cans black beans

  • Freshly ground black pepper, to taste

  • 1 jar salsa

  • 1 cup shredded cheese (omit the cheese to keep it vegan)

  • Handful basil, fresh chopped

Steps to Make It

  1. Heat oil in large pot over medium heat. Add onion and cook 5 minutes. Stir in garlic, cumin, chili powder, and oregano.

  2. Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain last can of black beans and add to pot (do not puree).

  3. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste. This soup is quite thick, so thin it out with a bit of water, if you'd like.

  4. Top with salsa, shredded cheese and fresh basil.