Black Bean and Onion Soup Mexicana Style
Warm up your weeknight dinners with this richly flavorful Black Bean and Onion Soup Mexicana Style—a comforting and protein-packed recipe that’s bursting with vibrant, smoky spices and zesty lime juice. This hearty soup features tender black beans simmered with sautéed onions, garlic, and a blend of cumin, smoked paprika, and chili powder for an authentic Mexican-inspired kick. Diced tomatoes and vegetable broth lay the foundation for a wholesome, aromatic base, while fresh cilantro and lime juice brighten every spoonful. Whether you choose to enjoy it as a chunky soup or blend it for a smoother texture, this recipe is fully customizable, with optional toppings like creamy diced avocado, crispy crushed tortilla chips, and extra cilantro. Ready in just 45 minutes, this nutrient-dense soup is perfect for a cozy lunch or dinner that’s both satisfying and vegan-friendly.
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Recipe Information
Ingredients
- 4 cups (cooked or canned) black beans
- 2 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 3 (minced) garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup (canned, no added salt) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons (chopped, plus extra for garnish) fresh cilantro
- 1 (juiced) lime
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 (optional, diced for garnish) avocado
- 1 cup (optional, crushed for garnish) tortilla chips
Instructions
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
Add the minced garlic, ground cumin, smoked paprika, and chili powder. Stir well to combine and cook for an additional 1-2 minutes, or until fragrant.
Add the diced tomatoes and cook for 3-4 minutes, allowing the flavors to meld together.
Stir in the cooked black beans and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Optional: Use an immersion blender to partially blend the soup, leaving some of the beans intact for a chunky texture. Alternatively, blend half the soup in a blender and return it to the pot.
Stir in the chopped cilantro, lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with diced avocado, crushed tortilla chips, and additional cilantro, if desired.
Serve hot and enjoy your Black Bean and Onion Soup Mexicana Style!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 8.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
