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Black Bean Soup

This is a staple in our household. We love the simplicity of the pureed soup, yet enjoy jazzing it up with the toppings and sometime prefer the chunkier version. The Mexican flavors of this soup make it a nice accompaniment to a meal with tacos, tamales, enchiladas, or chile rellenos. Yet the heartiness of it can also stand alone as the main course with a side Mexican coleslaw or Caesar salad.


· 3 T olive oil, or butter

· 3 gloves garlic, chopped

· 1 onion, chopped

· 1 sweet potato, peeled and chopped

· Spices- 1 t cumin, ½ t chili powder, 1 bay leaf, 1 t salt ½ t black pepper

· 1 pound cooked black beans (see Basic Beans in The Basics on making from dry beans)

· 1 cup corn, either frozen, canned, or fresh kernels

· 1 cup chopped roasted green chiles (see Roasting Fresh Chiles in The Basics or use canned if short on time)

· 3 cups baby spinach

· 32 ounces vegetable broth

· Water

· ½ cup chopped cilantro

· For garnish, chopped cilantro, green onions, sour cream or crema, avocado, chopped tomatoes or salsa, tortilla strips (freshly made or use corn chips) and cotija cheese


  1. Saute garlic and onion in 2 T butter or olive oil until softened 3-5 min

  2. Add sweet potato, stir so it doesn’t stick

  3. Add chiles and spices and saute for 3 minutes

  4. Add black beans and broth, as well as additional water to ensure a soup like consistency

  5. If using an instant pot, set on soup mode and return after venting. On stove top, saute for 20-30 minutes, partially covered, do not allow it to burn or over boil

  6. Remove bay leaf, and using a stick blender, puree soup to your liking, or leave it chunky!

  7. Stir in corn and spinach until wilted

  8. Serve topped with garnishes

Note #1: To up the veggie content, add chopped zucchini or red peppers with the sweet potato. Substitute chopped kale for spinach.

Note #2: For a spicier and smokier soup, add in 1-2 T of chipotle in adobe sauce


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