Easy Mexican Black Bean Soup Recipe – Simple Kitchen Series!

December 9, 2014 5,042 Views

This is the fourth post in Abby Sasscer’s Simple Kitchen Series

Welcome back, dear friends!

Since we are celebrating the Feasts of St. Juan Diego and Our Lady of Guadalupe this week, I’ll be sharing with you one of our family’s favorite Intentional Tuesday Meals: Easy Mexican Black Bean Soup!

We here at the little house on the hills are big fans of black beans. My children love the taste and little do they know that these beans are a wonderful source of protein, iron, folic acid, potassium, magnesium, phosphorus, manganese and fiber. Shhhhhh… ;-)

My husband and I highly approve because they are known to help support digestive tract health, heart health and blood sugar regulation.

This meal is so easy to make and can be served with salad, whole grain bread or cheese quesadillas. And though I can be a neat freak at times, I don’t mind the mess my children make when they dunk their quesadillas into their black bean soup, if only to see them enjoying a healthy meal. :-)

Here’s What You’ll Need

1 medium onion – chopped
½ cup butter
2 -15 oz. cans black beans with liquid
12 cups water
1 Tablespoon Cumin
1 teaspoon Parsley
2 to 3 cups all-natural potato flakes
Salt to taste

Simple Steps

1. Butter & Onions

In a large pot, heat butter on medium to high heat. Cook onion for about 3 to 5 minutes or until tender.

If you prefer a lower fat version, you may use a plant-based butter blend instead.

2. Beans & Spices

Add black beans with liquid. Add cumin, parsley and water. Bring to a boil. Simmer until black beans are soft and tender.

If you prefer using fresh beans, you will need to cook and soften them ahead of time. Here’s how:

Soak 1 pound of black beans in water overnight. Sort and rinse well. Place beans in slow cooker and add 6 cups of water. Slow cook on high for 3 – 4 hours or low for 6 – 8 hours. Add more water if the level is low to prevent burning. Beans are done when skins peel back. Cool, store in gallon freezer bags and freeze for up to three months.

3.Puree

Puree in batches or use an immersion blender. If you have picky eaters in the family, you can puree the entire soup. If you want more texture, use a potato masher instead.

4. Add Flakes

Add potato flakes a little bit at a time. These flakes help add a creamy consistency to the soup. Keep adding flakes and stirring until desired consistency is reached.

5. Salt and Garnish

Add salt to taste. Garnish with sour cream, shredded cheese or salsa.

Until Next Time

Thank you for visiting!

Next time, I will be sharing with you a recipe of our family’s favorite Christmas meal: Baked Salmon with Creamy Dill Sauce!

Until then, Happy Cooking!

Printer-Friendly Recipe

Easy Mexican Black Bean Soup

1 medium onion – chopped
½ cup butter
2 -15 oz. cans black beans with liquid
12 cups water
1 Tablespoon Cumin
1 teaspoon parsley
2 to 3 cups all-natural potato flakes
Salt to taste

In a large pot, heat butter on medium to high heat. Cook onion for about 3 to 5 minutes or until tender. Add black beans with liquid. Add cumin, parsley, and water. Bring to a boil.

Simmer until black beans are soft and tender. Puree in batches or use an immersion blender. Add potato flakes until desired consistency is reached. Add salt to taste. Garnish with sour cream and cheddar cheese. Serve with toasted whole grain bread or cheese quesadillas.