Mexican Black Bean Soup
Serves 10
20 mins prep
20 mins cook
40 mins total
This comforting Mexican Black Bean Soup, packed with black beans, spinach, chili peppers, and corn, is super easy to make in 40 minutes. It's healthy, full of authentic Mexican flavors, and perfect for the fall season when I want something to warm me up.
Toppings per bowl:
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Sauté peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes.
Add tomatoes, green chile peppers and broth - bring to a boil and cook 10-20 minutes until the ingredients are soft enough to puree.
Blend with immersion blender until the soup is smooth. Season with salt to taste.
Add whole corn & black beans and simmer on low/med-low heat for 10-20 minutes until all of the ingredients are cooked through. Serve with toppings and enjoy!
