Oaxacan Black Bean Soup
Warm, hearty, and packed with rich, smoky flavors, Oaxacan Black Bean Soup is a soulful dish inspired by the vibrant cuisine of southern Mexico. This vegan-friendly recipe begins with tender dried black beans simmered with aromatic spices like cumin, oregano, and chipotle chili powder, creating a deeply satisfying base. Fresh tomatoes, garlic, and a hint of lime juice add brightness, while a touch of cilantro ties all the flavors together. Partially blended for a creamy yet textured finish, this one-pot wonder is perfect for a cozy dinner or meal prep. Garnish with creamy avocado slices, crisp radish, and crunchy tortilla chips for an authentic, restaurant-quality touch. With simple pantry ingredients and a wholesome appeal, this black bean soup is sure to become a family favorite. Perfect for those seeking a flavorful, gluten-free, plant-based meal!
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Recipe Information
Ingredients
- 2 cups dried black beans
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 4 minced garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 6 cups vegetable stock
- 2 medium, diced tomato
- 1 bay leaf
- 1 teaspoon salt
- 1 cup, chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 sliced (optional, for garnish) avocado
- 2 thinly sliced (optional, for garnish) radish
- 1 cup (optional, for garnish) tortilla chips
Instructions
Rinse the dried black beans thoroughly under cold water. Soak the beans in a large bowl of water for at least 8 hours or overnight.
Drain and rinse the soaked beans, then set them aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, oregano, ground cumin, and chipotle chili powder. Cook for 1 minute until fragrant.
Add the soaked black beans, vegetable stock, diced tomatoes, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the soup for about 75-90 minutes, or until the beans are tender.
Remove the bay leaf from the pot. Use an immersion blender to partially blend the soup for a creamy texture while keeping some beans whole (alternatively, carefully blend a portion of the soup in a blender and return it to the pot).
Stir in the salt, chopped cilantro, and fresh lime juice. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with sliced avocado, thinly sliced radish, tortilla chips, and additional cilantro, if desired.
Serve hot and enjoy your Oaxacan black bean soup!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9291 mg | 404% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 48.3 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4782 mg | 102% | |
*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.
