Mexican Black Bean Soup (Sopa de Frijol Negro)
This Mexican vegan black bean soup is light on the wallet, big on taste, great for meal prep, and high in both protein and fiber. Find out for yourself exactly why we keep making this recipe over and over!
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.
Black Bean Soup (Sopa de Habichuelas Negras)
An excellent high-protein soup prepared with Caribbean herbs, spices and vegetables and garnished with crumbled double fried green plantains!
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Cuban Vegan Black Bean Soup, Potaje de frijoles negros veganos
1 package (16 oz) dry black beans
6-8 cups water total, depending on thickness preference for soup
Sofrito ingredients
4 T olive oil
1 medium/large white or yellow onion, chopped as preferred
1 head of garlic, chopped as preferred (sliced, whole, or ground in mini Cuisinart is okay)
1 T cumin
1 t dry or fresh oregano
1-2 bay leaves
1 t non-smoked paprika
1 t black pepper
½ t sugar (white or brown, okay)
1 t cider vinegar (any white vinegar works, I used rice vinegar)
1 green bell pepper, chopped large
1 red bell pepper, chopped large, or ½ cup canned with liquid
Salt to taste after it is cooked
Instructions:
Wash beans, soak overnight, two fingers above the bean line (2 hours is okay; cooking time is then slightly prolonged).
Sofrito/Sautéed condiments instructions
Put all sofrito ingredients into a skillet and sauté until onions are lightly browned or transparent in medium low heat. Add 2-3 cups of water to soaked beans (6-8 cups in all, depending on personal preference for soup thickness). You could add more later if you prefer a watery versus a thick soup. Add sofrito to the soaked beans and pressure cook on digital or stove top pot in high temperature for 35 minutes. Let go of the pressure, add salt, taste the hardness of beans, cook for an additional 5-10 minutes for a creamier texture as desired.
If using the Instant Pot, press the Beans/Chili button, when finished, allow the pressure in pot to release naturally for at least 20 minutes, or manual release by moving the valve for about 45 seconds, wait, repeat until all pressure is gone and pot can be opened.
Recommendation: Cook an extra 10 minutes when using the digital pressure cooker If beans were not soaked.
Stove top:
It is possible to cook on the stove top on low medium heat, for approximately 8 hours, stirring occasionally.
Extra technique:
When cooked, take out the large green and red pepper chunks and smash with a fork, put them back and stir into the potaje, and let it simmer until liquid thickens and absorbs all the flavors.
Crock pot options:
This recipe could also work in a crock pot. Follow the sofrito instructions and throw it all in to cook till beans are tender. Cook on high for approximately 4 hours.
Non-vegan options:
Add 1 beef bouillon and sausage of choice during cooking process in the pot. Check for salt content if adding bouillon as this already contains sufficient sodium.
Sopa de Frijoles! How to Make a Delicious Bean Soup!
This is a quick recipe video of a simple bean soup. It's real easy to make. Just saute a bit of bacon bits in a bit of cooking oil in a stainless steel pan, and lightly mash with the back of a wooden spoon. Add some the slow cooked beans with it's liquid, and your favorite Mexican seasonings. Serve with you favorite warm tortilla. Yum!! Enjoy!