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Bean Soup  (Not yet rated)

A black bean soup eaten throughout Mexico. Can also use pinto beans.

Cal: 145 Fat: 2g Carbs: 26g Protein: 7g Fiber: 5g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • salt ; to taste
  • 3 tortillas
  • lard ; for frying
  • olive oil
  • 2 cloves garlic ; chopped
  • 1 large onions ; chopped
  • water
  • 1 large tomatoes
  • 1/2 teaspoon oregano
  • 5 ounces black beans
  • In My Kitchen

  • Directions

    Wash the beans and soak overnight in 3 quarts of water. Cook in the same water with 3/4 of the onion, garlic, salt to taste and one tablespoon of oil. When soft, blend in their own juice and strain. Cut the tortillas into small squares and fry in lard until golden. Drain and remove excess grease. Roast the tomato, peel and blend with the remaining onion, oregano, and salt. Fry the tomato puree in one tablespoon oil until thick. Add bean broth and bring to a boil. Serve in bowls. with a handful of fried tortillas. Makes 6 servings.

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