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Mexican soup recipe made with canned beans and no salsa topped with greek yogurt and cilantro by ilonaspassion.com I @ilonaspassion
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Black Bean Mexican Soup

Mexican inspired black bean soup with corn, onions, red paprika and spices.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 157kcal
Author: Ilona

Ingredients

  • 2 Tbsp. oil
  • 2 small onions diced
  • 2 garlic cloves pressed
  • 1 red pepper diced
  • 3 Tbsp. tomato paste
  • 1 1/2 tsp. Himalayan salt
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. sweet paprika
  • 1/8 tsp. pepper
  • 1 cup corn frozen
  • 4 cups water
  • 1 can black beans 398 ml
US Customary - Metric

Instructions

  • In a large pot heat oil, add onions. Saute on low-medium heat for 10 minutes until soft. 
  • Add garlic and red pepper, saute for 5 minutes. 
  • Add tomato paste, salt, cumin, chili powder, sweet paprika and pepper. Saute for 2 - 5 minutes on low heat, mixing often.
  • Add corn, water and black beans. Cook covered on low-medium heat for 30 minutes.
  • Serve with greek yogurt, sour cream, cilantro, jalapeno or cheese.

Nutrition

Calories: 157kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 555mg | Potassium: 406mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 31.4mg | Calcium: 37mg | Iron: 2.1mg