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The Nutritious
Black Bean Soup

Throughout history different cultures and civilizations have adopted a main ingredient as basis of their alimentation. If someone thinks of China one would think about the rice and if someone thinks of Mexico one would think about the bean or “etl” in Nahuatl.

The bean has constituted the basis of the Mexican food for millenniums. It is a highly nutritious legume due to its high content of fiber and protein. It is also very economical and varied since in Mexico around 50 different types of beans are grown.

Now imagine preparing a soup full of history, highly nutritional and carrier of the authentic Mexican flavor. That’s the black bean soup, which you have to prepare and experience!

In this soup the beans are served ground, which are seasoned in a broth that has the combination of many flavors. Then over the soup some cheese and cream is put to garnish and diversify the dish texture. It really is an excellent entree dish.

About the Recipe

• To make this soup only easy things have to be made.
• For this recipe cooked black beans are needed, which can be bought canned but we truly recommend preparing the pot beans recipe and the flavor will be magnificent.
• Do even the impossible to get the epazote and use it in this recipe. You will be amazed with all the aroma that it provides.
• In this soup chicken stock is used and a stock with a Mexican touch can be used.
• Preparation time 15 minutes.
• Yields 6 portions.

Ingredients

2½ cups of cooked Black Beans with Broth (17.6 oz)

1/3 of an Onion (1.7 oz)

1 Garlic clove (.1 oz)

2 Epazote sprigs (.7 oz)

1/2 cup of Mexican Cream (4.2 fl oz)

1/2 cup of crumbled Fresh Cheese (2.6 oz)

1/2 cup of Chicken Stock (4.2 fl oz)

2 tablespoons of Olive Oil

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Chopping Board

1 Kitchen Spoon

1 Turner

1 Knife

Directions

Perform some Activities

1. Blend very well 2½ cups of cooked black beans with broth, then reserve.
2. Finely chop 1/3 of an onion and 1 garlic clove; then set aside.
3. Heat in a saucepan over medium heat 2 tablespoons of olive oil.
4. Incorporate in the saucepan:

• The Onion that was minced.
• The Garlic clove that was minced

5. Mix the saucepan ingredients and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.

Cook the Soup

1. Also add in the saucepan, along with the other ingredients:

• The cooked Black Beans that were blended.
• 2 Epazote sprigs.
• 1/2 cup of Chicken Stock.
• 1/2 tablespoon of Salt.

2. Mix the saucepan ingredients.
3. Bring the broth to a boil over high heat.
4. When the broth boils reduce to low heat and cook the black bean soup for about 8 minutes, until it thickens a little; stir occasionally.
5. When the cooking is done discard the 2 epazote sprigs.
6. Serve the black bean soup and add in each plate:

• Some Mexican Cream.
• Some crumbled Fresh Cheese.

¡Buen Provecho!