Kitchen notes · a little help before you start
Mexican Black Bean Soup
Mexican Black Bean Soup is made with black beans, tomatoes, and white onion.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 2
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare the first additions
Set out the ingredients needed for the first cooking step.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
black beans (2 cups of beans)
In the method: Rinse 1 can of black beans (2 cups worth) under tap water
tomatoes
In the method: Roast 2 tomatoes in the oven at 400F for 15 minutes or so
white onion
In the method: Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 can black beans (2 cups of beans)Ingredient note
Source: 2 tomatoesIngredient note
Source: 1/2 white onionIngredient note
Source: 2 garlic clovesIngredient note
Source: 1/2 chipotle pepperIngredient note
Source: 1.5 cups stockIngredient note
Source: 1/4 teaspoon oreganoIngredient note
Source: 1/2 teaspoon saltIngredient note
Source seasoning: black pepper
How to make it
0 of 13 steps completeMake room for Mexican Black Bean Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Taste for seasoning and add additional salt, oregano and chipotle if desired
A few questions you might have
What should I prepare first?
Set out the oven and blender. Start with this step: Roast 2 tomatoes in the oven at 400F for 15 minutes or so
Which preparation step should I plan for?
Set out the ingredients needed for the first cooking step.
What happens at the end?
Taste for seasoning and add additional salt, oregano and chipotle if desired
How do I plan the ingredient amounts?
This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
I used chicken stock here but vegetable stock will work too. And in a pinch using water will still give a good result. While not necessary, Mexican oregano seems to work really well in this dish so I recommend keeping an eye out for some. If you prefer eating whole beans you can blend only a portion of the mixture and leave the rest as is.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: mexicanplease.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
