Oaxacan Black Bean Soup

Warm, hearty, and packed with rich, smoky flavors, Oaxacan Black Bean Soup is a soulful dish inspired by the vibrant cuisine of southern Mexico. This vegan-friendly recipe begins with tender dried black beans simmered with aromatic spices like cumin, oregano, and chipotle chili powder, creating a deeply satisfying base. Fresh tomatoes, garlic, and a hint of lime juice add brightness, while a touch of cilantro ties all the flavors together. Partially blended for a creamy yet textured finish, this one-pot wonder is perfect for a cozy dinner or meal prep. Garnish with creamy avocado slices, crisp radish, and crunchy tortilla chips for an authentic, restaurant-quality touch. With simple pantry ingredients and a wholesome appeal, this black bean soup is sure to become a family favorite. Perfect for those seeking a flavorful, gluten-free, plant-based meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 cups dried black beans
• 2 tablespoons olive oil
• 1 medium, diced white onion
• 4 minced garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powder
• 6 cups vegetable stock
• 2 medium, diced tomato
• 1 bay leaf
• 1 teaspoon salt
• 1 cup, chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 sliced (optional, for garnish) avocado
• 2 thinly sliced (optional, for garnish) radish
• 1 cup (optional, for garnish) tortilla chips

Directions

Step 1

Rinse the dried black beans thoroughly under cold water. Soak the beans in a large bowl of water for at least 8 hours or overnight.

Step 2

Drain and rinse the soaked beans, then set them aside.

Step 3

In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the diced onion and sauté for 5 minutes, or until softened and translucent.

Step 5

Stir in the minced garlic, oregano, ground cumin, and chipotle chili powder. Cook for 1 minute until fragrant.

Step 6

Add the soaked black beans, vegetable stock, diced tomatoes, and bay leaf to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the soup for about 75-90 minutes, or until the beans are tender.

Step 8

Remove the bay leaf from the pot. Use an immersion blender to partially blend the soup for a creamy texture while keeping some beans whole (alternatively, carefully blend a portion of the soup in a blender and return it to the pot).

Step 9

Stir in the salt, chopped cilantro, and fresh lime juice. Adjust seasoning to taste.

Step 10

Ladle the soup into bowls and garnish with sliced avocado, thinly sliced radish, tortilla chips, and additional cilantro, if desired.

Step 11

Serve hot and enjoy your Oaxacan black bean soup!

Nutrition Facts

Serving size	2281.9 grams (2281.9g)

Amount per serving	% Daily Value*
Calories	1718

Total Fat 60.90g	78%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 15.60g
Cholesterol 0mg	0%
Sodium 9291mg	404%
Total Carbohydrate 242.10g	88%
Dietary Fiber 57.40g	205%
Total Sugars 48.30g
Protein 65.80g	132%

Vitamin D 0IU	0%
Calcium 490mg	38%
Iron 20mg	109%
Potassium 4782mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 14.8%

Carbs: 54.4%