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You are here: Home » Mexican Soups » Creamy Black Bean Soup Recipe

Creamy Black Bean Soup Recipe

Published: Oct 18, 2016 · Updated: Jun 17, 2019 by Mely Martínez

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Creamy Black Bean Soup

I’m pretty sure that this happens to a lot of young people when they’re just married: when you love to cook and know a couple of different recipes really well but realize that cooking every single day for your spouse is a different story. That happened to me, at least, when I had just gotten married. I knew how to cook several dishes, even the complex Mole Poblano, but after a few weeks into the married life, I realized that my cooking repertoire wasn’t that big!

Creamy black bean soup | Crema de frijol mexicana
This realization is confirmed when you hear them say “Are we having this again?” That was when I started buying cookbooks to widen my cooking experience, and this black bean recipe is my own version of a recipe from the first cooking book I got as a newlywed, back in the 80’s.

This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers. As time has passed by, I’ve barely changed the recipe, and it’s still as good as it was back then. This soup is healthy, wholesome, and super easy to make for a good satisfying meal.

How to make Creamy Black Bean Soup

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DIRECTIONS:
Creamy black bean soup | Mexican Recipes

  • Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce. (Please check the ingredients list below)
  • Heat the olive oil in a medium saucepan and then pour the tomato sauce.
  • Cook the tomato sauce on medium-high heat for about 7-8 minutes until it starts to boil.
  • While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.

Creamy black bean soup | Mexican Recipes

  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don’t pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

Creamy black bean soup | Learn step by step how to make recipe today

CREAMY BLACK BEAN SOUP

Mely Martínez - Mexico in my Kitchen
This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers. 
5 from 9 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups
Cuisine Mexican
Servings 4
Calories 206 kcal

Ingredients
  

  • 2 small tomatoes or one large tomato (about 8 ounces total weight)
  • ⅓ cup white onion chopped
  • 1 garlic clove
  • 1 Tablespoon Olive oil
  • 2 Cups cooked black beans with a little of its cooking broth
  • 2 Epazote leaves if available
  • Salt & Ground Black Pepper to taste
  • ½- cup chicken or vegetable broth.

CHOICE OF TOPPINGS:

  • 1 Avocado diced
  • 4 to rtillas cut into thin strips and fried.
  • 1 Canned Chipotle pepper
  • ½ cup crumbled Queso Fresco

Instructions
 

  • Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
  • Heat the olive oil in a medium saucepan and then pour the tomato sauce.
  • Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
  • While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don’t pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

Notes

  • This soup is well known throughout Mexico and has several variations: some add cream, milk, or crispy dried peppers as toppings or as part of the tomato sauce.
  • You can be creative with this soups and add other types of herbs like cilantro o even add an avocado leaf to give the soup a different taste and aroma. And even use peppers like arbol, guajillo or the spicy habanero if you like. Give it your own personal touch.

Nutrition

Serving: 1bowlCalories: 206kcalCarbohydrates: 23gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 976mgPotassium: 464mgFiber: 8gSugar: 1gVitamin A: 445IUVitamin C: 10mgCalcium: 119mgIron: 2.1mg
Keyword black bean soup easy, creamy black bean soup, Creamy Black Bean Soup Recipe, Mexican Black Bean Soup
Tried this recipe?Let us know how it was!

See, Mexican food is Healthy and Wholesome!

Creamy Black Bean Soup

Provecho!

Mely Martínez,

Leave a comment and share your experience with the recipe.

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Previous Post: « Pan Scrambled Eggs with Poblano Peppers and Green Salsa
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Reader Interactions

Comments

  1. Chris

    October 18, 2016 at 11:14 pm

    5 stars
    I have to make this for the boy, he loves black beans and I think this soup would rock his socks. Thanks for sharing!

    Reply
  2. loves2spin

    October 20, 2016 at 2:02 pm

    5 stars
    This looks so good, Mely! I will try it soon.

    Reply
  3. Samantha

    October 20, 2016 at 5:47 pm

    5 stars
    This sounds DELISH and since I'm trying to eat more veggies and beans, this is PERFECT! SO easy. Can't wait to try it!

    Reply
  4. Jeannie Kezlan

    October 21, 2016 at 3:16 pm

    5 stars
    With only 1 cup liquid is this really enough for 4 servings?

    Reply
    • mmartinez

      October 21, 2016 at 10:46 pm

      Hello Jeanie,
      This is a creamy soup, usually a little thick, but if you want it, you can add more broth to thin it out.

      Happy cooking!

      Reply
  5. Petr

    February 21, 2019 at 12:05 pm

    Hi, greetings from Czech Republic, Europe. Tried your recipe and it's delicious!

    Reply
    • mmartinez

      February 21, 2019 at 3:18 pm

      Hello Petr,
      Thank you for trying the recipe! Greetings all the way to the Czech Republic!

      Reply
  6. Michelle

    July 07, 2020 at 10:05 am

    5 stars
    This black bean soup is fantastic! I added whole black beans and corn, personal preference. I have made this SEVERAL times now. This recipe is excellent!

    Reply
    • Mely Martínez

      July 07, 2020 at 12:05 pm

      Hello MIchelle,
      I'm so glad you like it! Thank you for your comment and the tip about adding corn.

      Reply

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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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