Mexican Black Bean Soup with Chef Ric Orlando

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth can be healthier and cheaper than store-bought.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Mashed avocado can be a cost-effective alternative.

Soak black beans overnight in water.

Drain and rinse the soaked beans.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrot, celery, and bell pepper; sauté until softened, about 5-7 minutes.

Stir in cumin, oregano, and chili powder; cook for 1-2 minutes until fragrant.

Add soaked black beans and vegetable broth; bring to a boil.

Reduce heat to low and simmer for 1-1.5 hours, until beans are tender.

Blend half of the soup until smooth, then return to the pot.

Stir in lime juice and season with salt to taste.

Serve hot, garnished with cilantro, avocado, and sour cream.

Cooking Techniques

Spice Level: