Black Bean Soup

🛒 Ingredients

• Black Beans, canned, drained and rinsed 175 g · 228 kcal
• Vegetable Oil 8 g · 68 kcal
• White Onion, chopped 38 g · 15 kcal
• Garlic, minced 4 g · 6 kcal
• Vegetable Broth 180 g · 9 kcal
• Epazote (fresh) 1 g · 0 kcal
• Corn Tortillas (for strips) 30 g · 85 kcal
• Mexican Crema or Sour Cream 15 g · 30 kcal

👨‍🍳 Instructions

1. In a pot, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the drained and rinsed black beans, vegetable broth, and epazote sprig to the pot. Bring to a simmer.
4. Reduce heat and let it gently simmer for 15-20 minutes, allowing the flavors to meld. Remove the epazote sprig.
5. Carefully transfer the soup to a blender and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
6. Return the blended soup to the pot, season with salt and pepper to taste, and reheat gently if needed.
7. While the soup simmers, prepare the tortilla strips: slice corn tortillas into thin strips and pan-fry or bake until golden and crispy.
8. Serve the hot Sopa de Frijol, garnished with crispy tortilla strips and a dollop of Mexican crema.