Black Bean Soup with Cream

An indulgent, deeply flavourful, and utterly delightful Mexican black bean soup with cream. A soup thats both comforting and rich in taste. With simple ingredients and room for personalisation, this soup can be whipped up in under 30 minutes, especially if utilising canned beans, though the depth of flavor truly shines with homemade beans.

The culinary landscape of Mexico extends far beyond the familiar Black Bean Tostadas, burritos, and enchiladas. It’s a vibrant mosaic of flavors, infused with the zest of chilies, spices, and fresh ingredients. Yet, what truly defines Mexican cuisine is the communal experience it offers—a genuine comfort that goes beyond taste. Each distinctive region of Mexico presents its own unique and exotic culinary treasures. Bean soup, known as sopa de frijol negro, is a cherished dish served across the country.

This soup is an ideal choice for a quick lunch, bustling weeknights, or for satisfying a hungry gathering. It’s a beloved favourite in my family, consistently hitting the mark and delivering that satisfying, heartwarming experience every single time!

What are Black Turtle Beans??

The black turtle beans, small and glossy, possess a dense, meaty texture and hold great popularity in Brazil and throughout Latin America. They stand as an excellent source of protein, fiber, and essential nutrients. Their robust, earthy flavors offer immense satisfaction, especially in this black bean soup perfect for those following a vegan diet.

Opting for dried black beans significantly elevates the soup’s flavor profile, effectively creating a homemade “bean stock” during the cooking process. Working with dried beans might seem a bit intimidating if you’re new to the process, especially considering the need for pre-soaking and the relatively longer cooking time. However, with some forethought, it’s not inconvenient or challenging at all. Personally, I often cook a batch of beans a day or two in advance using a pressure cooker, significantly reducing the time needed.

The age of the dried beans directly impacts the cooking duration, where older beans typically require a longer cooking time. Soaking the beans overnight works wonders, expediting the cooking process by softening the beans’ outer starchy layer, allowing boiling water to swiftly reach the core of the beans.

Ingredients Used in Black Bean Soup with Cream

~ Dry Turtle Black beans – Are the key to making the best black bean soup with rich dark velvety broth. We’re using 1 cup of dry black beans for this recipe. You can use canned black beans if you are in a rush instead. You will need 2 cans of 400g for this recipe, and you’ll use the liquid in the cans as well as the beans themselves.

~ Vegetables – Besides the aromatics, onion and garlic, red bell pepper, jalapeños and carrots are all going in. This recipe is meant to be kept simple. You can certainly bulk up the nutrient content by adding a few more veggies like celery, sweet potato or corn if you like.

~ Canned Chopped tomatoes – Canned diced tomatoes are a pantry staple and add a little more flavour to this soup. I like to use the chopped tomatoes because of its texture, but crushed tomatoes or tomato purée would also work. 

~ Vegetable broth – I recommend low-sodium vegetable broth as it allows more control over the salt content of the dish.

~ Spices – Cumin powder, cayenne pepper, chilli flakes, oregano, salt and pepper. My go-to spices for anything southwest flavoured. If you prefer a milder soup you can leave out the chilli flakes.

~ Lime juice – Makes the soup bright and balanced.

~ Toppings – Avocado, fresh coriander, tortilla chips, sour cream (omit if making vegan) and corn are all Delish!! As the soup is fairly simple , you can set out several garnishes. Everyone can customise their own bowl to their tastes.

Helpful Tips and Tricks to Make Mexican Black Bean Soup with Cream:

• Dried Black Beans : 1 cup of dried beans makes 3 cups of cooked beans.
• Using Canned Black beans: If using canned black beans you will need 2 cans of 400g for this recipe.
• Canned chipotle peppers and adobo sauce. If you like extra spicy add 1/2 canned chipotle pepper with little sauce to the soup while cooking.
• Use spices that are still fresh . Spices that have been sitting in your pantry for over 6 months aren’t going to be as flavourful. If they’re getting old, replace them!
• Sauté the spices for a minute or two until fragrant before adding the broth, tomatoes and beans. This will allow the oils from the spices to release and they’ll be more flavourful. 
• Purée half of the soup. If you like a bit more texture in your soup purée only half the soup. It will make it thick and creamy while still leaving lots of texture. 
• Garnish the soup to customise your bowl. Try diced avocado, diced red onion, diced green onions, splash of hot sauce, corn or sprinkle of crushed tortilla chips.

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Black Bean Soup with Cream

Serves: 6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 cup dried black turtle beans, soaked overnight
• 2 bay leaves
• 2 cloves garlic
• salt to taste

For the Soup

• 2 tbsp olive oil
• 2 medium yellow onions, chopped
• 2-3 cloves garlic, chopped
• 1 carrot, diced (1.5 cup)
• 1 red bell pepper, diced (1 cup)
• 1 fresh jalapeño, chopped
• 1 (400g) canned chopped tomatoes
• 2 tsp cumin powder
• 1 tsp dried oregano 
• 1/2 tsp red chilli flakes
• 1/4 tsp cayenne pepper 
• 3 cups vegetable stock or water
• 1 tbsp lemon juice

For Garnish

• Avocado, cubed
• Fresh coriander
• Sour cream
• Tortilla chips
• Corn kernels
• Lime wedges

method

1. In a large bowl, place beans. Rinse and remove any grit and drain. Fill the bowl with water about 1.5 inch over the beans and them soak overnight. 
2. Drain and rinse the beans. 
3. In a pressure cooker, add the beans along with 3.5 cups of water. Add salt, bay leaf and whole garlic cloves. Cover the lid and cook on medium heat under pressure for 4-5 whistles and allow natural release (around 15-20 minutes). Alternatively in a large pot put beans along with 5 cups of water. Add the bay leaves, salt and whole garlic cloves and bring to a full rolling boil for 10 min. Reduce the heat to low cover with lid cover and simmer for 60-70 min. You can add more water to the pot if needed. Make sure you try the beans after 45 minutes to check if they are done. They should feel creamy and not at all crunchy.
4. Discard the bay leaves and whole garlic cloves and keep the beans aside - do not drain. You will have 3 cups of cooked beans.
5. Put a large dutch oven on medium heat and add oil. Once shimmering add onions, garlic, carrot and bell pepperoni sauté until softened for 7-8 minutes. Add the jalapeños, cumin powder, oregano, chilli flakes and cayenne pepper and sauté for a 1-2 minutes until fragrant. 
6. Add the canned tomatoes along with the cooked beans and its stock. Add 2 cups of the stock and bring to a boil. Simmer for 10-12 minutes, add more stock if needed. 
7. Carefully, transfer the soup to a high speed blender (or use an immersion blender)| and puree until smooth or to the desired texture. 
8. Add more liquid if needed to reach the desired thick soup like consistency. 
9. Return to dutch pan and add the lemon juice. Taste and season to taste. 
10. Ladle the soup into serving bowls and add toppings as desired. Serve hot. Left over can be refrigerated in an airtight container for up to 4 days.

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