Spicy Black Bean and Tomato Soup

Name: Spicy Black Bean and Tomato Soup
Cook time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 15 ml olive oil for sautéing; 150 g yellow onion finely diced; 3 count garlic cloves minced; 4 g ground cumin none; 2 g dried oregano none; 1 g chipotle powder none; 800 g diced tomatoes canned, with juices; 480 g black beans canned, drained and rinsed; 720 ml vegetable stock hot; 5 g fine salt divided; 1 g black pepper freshly ground; 30 ml lime juice freshly squeezed; 240 ml water for thinning if needed; 2 g fine salt divided; 60 g sour cream for lime crema; 15 ml lime juice freshly squeezed; 10 g fresh cilantro chopped; 80 g avocado diced, for garnish; 40 g tortilla chips for serving

This soup builds a hearty base from black beans and tomatoes, then layers in cumin, oregano, and chipotle for a smoky, zesty profile. A quick lime crema stirred on top adds cooling richness without making the soup heavy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml olive oil for sautéing
150 g yellow onion finely diced
3 count garlic cloves minced
4 g ground cumin none
2 g dried oregano none
1 g chipotle powder none
800 g diced tomatoes canned, with juices
480 g black beans canned, drained and rinsed
720 ml vegetable stock hot
5 g fine salt divided
1 g black pepper freshly ground
30 ml lime juice freshly squeezed
240 ml water for thinning if needed
2 g fine salt divided
60 g sour cream for lime crema
15 ml lime juice freshly squeezed
10 g fresh cilantro chopped
80 g avocado diced, for garnish
40 g tortilla chips for serving

Instructions

Heat the olive oil in a 5-liter saucepan over medium heat. Add the onion and cook, stirring often, until softened and translucent, then add the garlic, cumin, oregano, and chipotle powder and cook briefly to bloom the spices. The onion is soft and fragrant, and the spices smell toasted but not burnt.
Add the diced tomatoes, black beans, vegetable stock, 5 g of the salt, and the black pepper. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 15 minutes. The soup looks slightly reduced and the flavors taste integrated.
Blend about one-third of the soup directly in the pot with an immersion blender, or transfer about 500 ml to a blender and return it to the pot. Stir well so the soup becomes thick but still has visible bean texture. The broth is thicker, with some whole beans still intact.
Stir in 30 ml of the lime juice and simmer for 2 minutes. If the soup is too thick, add up to all of the water a little at a time until it reaches your preferred consistency; season with the remaining 2 g salt only if needed. The soup tastes bright and balanced, and the texture is spoonable.
In the small bowl, stir the sour cream with the remaining 15 ml lime juice to make the lime crema. Ladle the soup into bowls, drizzle with the crema, and top with cilantro. Add avocado and tortilla chips if using. The crema sits on top in visible ribbons and the garnish is fresh and bright.