Teresa's Recipes
Sopa de Frijoles (Mexican Bean Soup)
Sopa de Frijoles is a beloved traditional Mexican bean soup that warms the soul. Rich in flavor and nutrients, this comforting dish combines hearty black beans, fresh vegetables, and aromatic spices. It's a perfect blend of textures and tastes – smooth yet chunky, savory with a hint of brightness from lime and cilantro. This soup not only nourishes the body but also connects you to the rich culinary heritage of Mexico, where beans have been a staple food for centuries. Enjoy it as a light meal or a hearty starter!
Ingredients
- 1 cup, dried Black beans
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 1 medium, diced Bell pepper
- 1 large, diced Tomato
- 1 Bay leaf
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
- 1, juiced Lime
- 1/4 cup, chopped, plus more for garnish Fresh cilantro
- 4-6 cups, or enough to cover the beans Water
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Calories: 250
- Fat: 7g
- Carbs: 41g
- Protein: 13g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Rinse the black beans thoroughly and soak them in water overnight. Drain and rinse again before cooking.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and the onion is translucent, about 5 minutes.
- Add the diced carrot, celery, bell pepper, and tomato to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the soaked black beans, cumin, paprika, bay leaf, salt, and pepper. Mix well to combine all the ingredients.
- Pour enough water into the pot to cover the beans and vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
- Remove the bay leaf from the soup. Use an immersion blender to puree about half of the soup until smooth, or transfer it to a regular blender in batches. Be careful with hot liquids!
- Return the pureed soup to the pot and stir well. If the soup is too thick, add more water to reach your desired consistency.
- Allow the soup to simmer for an additional 10 minutes to let the flavors meld together.
- Stir in the chopped cilantro and lime juice. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
- Serve the Sopa de Frijoles hot, garnished with additional cilantro and a squeeze of lime juice.
Tips
- For added depth of flavor, try adding smoked paprika or a dash of cayenne pepper for heat.
- Feel free to customize the soup by adding other vegetables like zucchini or corn.
- This soup pairs beautifully with warm corn tortillas or crusty bread.