In keeping with the “Cinco de Mayo” theme/”beans are my life” theme, today’s recipe is a thick and hearty sopita with a zesty touch. This half-pureed/half-chunky soup hosts many traditional Mexican ingredients like lime, coriander, black beans, cumin and garlic and contains enough Southwestern flavour to warm you all the way down to your bones.
Muy Muy Caliente Mexican Black Bean Soup
This soup is easy to make. Don’t worry about chopping the vegetables finely, as most of them will end up being pureed anyways.
- 2 tbsp. extra virgin olive oil
- 2 medium onions, chopped finely
- 5 celery ribs, chopped
- 3 carrots, sliced into rounds
- 3 garlic cloves
- 4 tsp. cumin
- 8 cups black beans (typically 4 cans)
- 4 cups vegetable broth
- 1/4 cup coriander
- 2 limes, juiced
Possible garnishes: avocado, fresh coriander, tortilla chips
- In a skillet, add the olive oil, carrots, celery, onions and garlic. Cook for 15-20 minutes or until vegetables are soft and tender. Stir often to prevent burning.
- During this time, heat up your vegetable broth.
- Stir the cumin and black beans into the skillet mixture.
- Add skillet mixture to veggie broth and mix well.
- Blend 4 cups of the soup in a food processor or blender. Add the blended soup back to the non-blended soup.
- Add the lime juice to wake up all flavours.
- Ladle your soup into bowls.
- Add garnishes for a touch of brightness and start the fiesta in your mouth.
Oh my word. These are good for your hayealth (health) plus are a definite menu keeper. Let me know if you agree! 😉