Sopa de Frijoles (Mexican Black Bean Soup)

🛒 Ingredients

• Cooked Black Beans 150 g · 135 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 7 kcal
• Jalapeño Pepper 8 g · 2 kcal
• Vegetable Oil 8 g · 66 kcal
• Vegetable Broth 250 g · 10 kcal
• Fresh Epazote 1 g · 1 kcal

👨‍🍳 Instructions

1. If using dried black beans, soak them overnight and then cook until tender; drain, reserving some cooking liquid. If using canned beans, drain and rinse well.
2. In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and diced jalapeño to the pot and cook for another 1-2 minutes until fragrant.
4. Stir in the cooked black beans and vegetable broth. If using epazote, add it now. Bring to a simmer.
5. Reduce heat, cover, and simmer for 20-30 minutes to allow flavors to meld, stirring occasionally. Remove the epazote sprig if used.
6. Carefully transfer the soup to a blender and blend until completely smooth. You may need to do this in batches. Be cautious with hot liquids.
7. Return the blended soup to the pot, taste, and adjust seasoning with salt to your preference. Reheat gently if needed.
8. Serve hot, garnished with fresh cilantro, a dollop of vegan sour cream, or tortilla strips if desired.