Name: Hearty Black Bean Soup (Sopa de Frijol)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 15oz cans canned black beans; 4 cups vegetable broth; 0.5 whole white onion; 2 cloves garlic cloves; 1 tsp cumin; 0.5 tsp dried epazote; 2 pieces corn tortillas; 2 tbsp vegetable oil; 0.25 cups Mexican crema or sour cream; 2 tbsp cilantro

LunchDinnerSoupsVegetarianVegan

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
canned black beans	2 15oz cans	194	13g	35g	1g
vegetable broth	4 cups	12	0g	3g	0g
white onion	0.5 whole	6	0g	1g	0g
garlic cloves	2 cloves	2	0g	1g	0g
cumin	1 tsp	2	0g	0g	0g
dried epazote	0.5 tsp	0	0g	0g	0g
corn tortillas	2 pieces	1	0g	0g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Mexican crema or sour cream	0.25 cups	26	0g	1g	2g
cilantro	2 tbsp	0	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
canned black beans	2 15oz cans	194	13g	35g	1g
vegetable broth	4 cups	12	0g	3g	0g
white onion	0.5 whole	6	0g	1g	0g
garlic cloves	2 cloves	2	0g	1g	0g
cumin	1 tsp	2	0g	0g	0g
dried epazote	0.5 tsp	0	0g	0g	0g
corn tortillas	2 pieces	1	0g	0g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Mexican crema or sour cream	0.25 cups	26	0g	1g	2g
cilantro	2 tbsp	0	0g	0g	0g

Directions

Step 1
Finely chop onion and mince garlic. Heat 1 tablespoon of vegetable oil in a pot and sauté onion and garlic until softened.
Step 2
Add drained and rinsed black beans, vegetable broth, cumin, and epazote to the pot. Bring to a simmer and cook for 10-15 minutes.
Step 3
Carefully blend the soup using an immersion blender until smooth, or transfer to a regular blender in batches. Season with salt and pepper to taste.
Step 4
Cut corn tortillas into thin strips. Heat remaining oil in a small pan and fry tortilla strips until crispy. Drain on paper towels.
Step 5
Ladle hot soup into bowls. Top each serving with crispy tortilla strips, a dollop of Mexican crema, and fresh cilantro.