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Black Bean Soup (ब्लैक बीन सूप)


Black Bean Soup (ब्लैक बीन सूप) A simple vegetarian black bean soup recipe inspired by the flavors of Mexico, this black bean soup recipe uses cumin and chili powder for plenty of flavor, but if you prefer a spicier dish, you may want to add some hot sauce too. Mexican black bean soup is a high-fiber and low fat vegetarian soup.

Regional Dish: Mexico, America

Cuisine Style: American | Cooking Time 35 mins | Take it as such | Type Soup | Shelf Life : 1  day |Quantity : 6 Servings.

Appx. Nutritional values calculated for 1 serving ( 1 cup )

Calories (116.1 Kcals), Carbohydrates (19.8 g), Protein (5.8), Fat (13.2g).


  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon  dry roasted and powdered cumin
  • 2 teaspoons chili powder
  • 3  of 15 ounce cans black beans or ( red or black kidney beans  Rajma )
  • 1 tomato finely chopped
  • black pepper, to taste
  • salt to taste
  • shredded cheese to garnish
  • fresh chopped coriander to garnish


  1. Heat oil in large pot over medium heat. Add onion and tomato , cook 5 minutes. Stir in garlic, cumin, and chili powder.
  2. Puree one can of black beans, add to pot. And the rest 2 cans of black beans add as such
  3. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper and salt  to taste.
  4. Top with shredded cheese and fresh coriander and with a spoonful of sour cream and slices of avocado, lemon wedge and some tortilla chips.

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