Serves 5
249 cal · 45 min
Hearty Mexican Soup
Recipe GLPRc0b952c7f47909
A warming, vegetable-rich Mexican-style soup loaded with black beans, potatoes, tomatoes, and fresh cilantro. This hearty one-pot dish is seasoned with garlic, cumin, and a squeeze of lime for bright, authentic flavor. Perfect as a comforting lunch or dinner.
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Ingredients
1 small onion, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, low-sodium
2 cans (15 oz each) black beans, drained and rinsed
2 large potatoes, peeled and diced
4 cups water
1/2 cup fresh cilantro, chopped
1/2 lime, squeezed for juice
1/8 teaspoon ground cumin
Directions
Wash your hands thoroughly with soap and water before beginning.
Peel and dice the potatoes and chop the onion and cilantro; mince the garlic.
Heat a large pot over medium-high heat. Add the chopped onion, minced garlic, and canned diced tomatoes (with their juice). Cook for 3 minutes, stirring frequently.
Add the drained and rinsed black beans, diced potatoes, and 4 cups of water to the pot.
Bring the mixture to a boil, then reduce the heat to low-medium. Cover the pot with a lid.
Simmer gently for 20 minutes until the potatoes are tender when pierced with a fork.
Stir in the chopped cilantro, ground cumin, and lime juice.
Continue to simmer, uncovered, for another 10 minutes to allow the flavors to blend.
Ladle the soup into bowls and serve hot. Garnish each bowl with additional fresh cilantro if desired.
