Crema De Frijol Recipes

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CREAMY BLACK BEAN SOUP



Creamy Black Bean Soup image

This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers.

Provided by Mely Martínez

Categories     Soups

Time 30m

Number Of Ingredients 12

2 small tomatoes (or one large tomato (about 8 ounces total weight))
1/3 cup white onion (chopped)
1 garlic clove
1 Tablespoon Olive oil
2 Cups cooked black beans (with a little of its cooking broth)
2 Epazote leaves (if available)
Salt & Ground Black Pepper to taste
1/2- cup chicken or vegetable broth.
1 Avocado (diced)
4 to rtillas cut into thin strips and fried.
1 Canned Chipotle pepper
1/2 cup crumbled Queso Fresco

Steps:

  • Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
  • Heat the olive oil in a medium saucepan and then pour the tomato sauce.
  • Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
  • While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

Nutrition Facts : ServingSize 1 bowl, Calories 206 kcal, Carbohydrate 23 g, Protein 11 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 976 mg, Fiber 8 g, Sugar 1 g

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