Spicy Black Bean Soup
8 servings
50 minutes
Spicy black bean soup is the embodiment of Mexican cuisine, rich in flavors and aromas. The origins of this dish date back centuries when beans became one of the main sources of protein in the region. The soup has a deep, rich flavor with a pleasant spiciness from jalapeños and spices. Lime adds a refreshing tang, while cilantro provides a unique zest. Perfect for cool evenings when you want to warm up and enjoy the spicy aroma. Served hot with crispy tortillas or fresh bread. This soup is not only nutritious but also a true gastronomic celebration that reveals the richness of Mexican traditions.
1
Finely chop the onion, garlic, and deseeded jalapeño. In a thick-walled pot, heat oil over medium heat, add onion, garlic, jalapeño and sauté for about 5 minutes until the onion becomes soft.
- Onion: 1 head
- Garlic: 6 cloves
- Jalapeno pepper: 1 piece
- Vegetable oil: 1 tablespoon
2
Add chili powder, cayenne pepper, and cook for another minute. Then add the rinsed beans, salt, pour in the broth, 1.5 cups of water, and bring to a boil. Cook for 20 minutes.
- Chili powder: 2 teaspoons
- Ground cayenne pepper: 0.3 teaspoon
- Canned black beans: 1700 g
- Chicken broth: 4 glasss
- Water: 2 glasss
- Salt: 1 teaspoon
3
Pour about 3 cups of soup into a food processor and blend until smooth. Then return it and, if the consistency is too thick, add the remaining water. Remove from heat, season with lime juice and ground black pepper.
- Lime juice: 2 tablespoons
- Coriander: 15 g
4
Serve on plates, sprinkled with coarsely chopped cilantro.