Creamy Black Bean Soup

Prep Time: 30 minutes

Cook Time: 2 hours 25 minutes

Total Time: 2 hours 55 minutes

Servings: 4


  • 2 cups black beans
  • 1 1/2 cups chicken broth (or the water where the beans are cooked)
  • 1/2 large white onion, sliced 
  • 3 garlic cloves, chopped 
  • 1 fresh epazote or cilantro sprig
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
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  • 1/2 cup sour cream

  • 4 tortillas cut into thin strips and fried

  • 1 avocado, diced 

  • 1/2 cup panela or any other crumbly cheese of your choice

Preparing the beans

  1. Soak beans overnight in 1 litre of water. 
  2. Next day, discard the water and rinse beans.
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Preparing the soup

  1. Place beans in a medium-sized pot and cover with hot water, boil for 2 hours or until beans are fully cooked.

  2. Drain beans keeping aside the water where they got cooked.

  3. Heat the canola oil in a medium-sized pot and add the onion and garlic.

  4. Sauté for 5 minutes or until the onions are translucent and the garlic has turned light brown.

  5. Add beans and sauté for another 3 minutes to infuse all the flavors together.

  6. Add chicken broth or bean broth and stir.

  7. Add epazote or cilantro sprig.

  8. Add salt and pepper.

  9. Let it boil for 7 minutes on low heat.

  10. Remove epazote or cilantro.

  11. Purée the black beans, onions, garlic and broth in a blender or food processor until you get a smooth texture.

  12. Pour back black bean purée into the pot passing through a strainer to get a very smooth consistency.

  13. Simmer at a low heat for another 5 to 7 minutes.  Taste for salt.

  14. If the soup is too thick, add more broth a bit at a time to get a creamy texture, don’t add too much at once, or you could end up with a very watery soup.

  15. Serve with toppings.

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About the Author

Lisi Tucciarone Beverido

Lisi holds an MBA from ITESM in Monterrey, Mexico and worked in Wealth Management in Toronto, Canada for over 20 years. In 2019, she decided to quit the corporate world to follow her passion and launched Koral House, a boutique Mexican catering company. The dishes she makes are inspired by her Mexican-Italian heritage and include some vegan options.

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