Black Bean Soup

(6-8 servings / Prep. time: 10 mins.)


2 tsps. Olive oil

1 Carrot, chopped

½ Jalapeño pepper, minced

½ Onion, finely chopped

4 Garlic cloves, minced

1 tbsp. dried Oregano

2 tsps. Chili powder

1½ tsps. ground Cumin

¾  tsp. ground Coriander

3 cans (15oz each) El Mexicano® Black Beans

1 can (14.5 ounces) Vegetable or low sodium Chicken broth

2 tbsps. fresh lime juice

½ tsp. crushed red pepper flakes

¾ cup crumbled El Mexicano® Queso Fresco Casero® or Cotija

Sea salt to taste

Optional: Chopped green and/or red onions for garnish

Preparation Method

1. In large saucepot, heat oil over medium-high heat. Add carrot, jalapeño and onion, and cook 5 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add garlic, oregano, chili powder, cumin, coriander and salt, and cook 1 minute, stirring frequently.

2. Add beans with their liquid and broth; heat to simmering. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in lime juice and crushed red pepper.

3. Serve soup sprinkled with queso Cotija and  green and/or red onions on top.

Chef Tip

When handling a chile pepper, it’s a good idea to wear gloves when cutting the pepper and thoroughly wash your hands afterward.
The amount of heat in chile peppers can vary. If you prefer a spicier soup, leave the veins and seeds of the jalapeño intact before mincing and add more.