MexicanMedium · Hot
Sopa de Frijoles Negros con Limón y Cilantro
A hearty Mexican black bean soup finished with fresh lime juice and bright cilantro. Smoky cumin and a hint of cayenne make this everyday comfort food feel special.
Prep
15 min
Cook
30 min
Total
45 min
Method
Preparación
1
Dice the yellow onion. Mince the garlic cloves. Chop the tomatoes. Peel and dice the carrot and potato into small cubes.
Cocción de la Sopa
2
Add the lime zest and juice from 2 limes. Pour in the chicken broth and add the black beans with their liquid. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
Acabado y Servicio
3
Chop the fresh cilantro and sprinkle generously over the top of each bowl before serving.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
313
per serving
Source of protein · 14gSource of fibre · 13gLow sugar · 6gLow saturated fat · 1g
Protein
14g
Carbs
50g
Fat
8g
Sat. fat
1g
Fiber
13g
Sugar
6g
Sodium
706mg
Gluten FreeDairy FreeLegume ForwardHeart HealthyBlood Pressure ConsciousHigh FiberPlant Based ProteinLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Runoff
0.04g P
tomato drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
4
Sour
1
Bitter
5
Spicy
Textures
TenderSilkyCreamySaucy
Aromas
HerbalSmokyEarthyCitrus
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Pro Tips
Technique
Never skip blooming your cumin in the hot oil first — it takes just thirty seconds and unlocks that deep, smoky flavor that makes this soup taste like it came from a abuelita's kitchen.
Substitution
If you have dried black beans soaked overnight, use three cups of cooked beans instead of the canned — they give you a richer, creamier broth, and you can use some of the cooking water for extra body.
From the chef
Black bean soup earns its depth from patience, not from shortcuts. You let the onion soften properly, you let the cumin bloom in the oil, and you let the beans simmer until they release their earthy starch into the broth. The carrot and potato give it substance without heaviness. What people get wrong is thinking the lime and cilantro at the end are optional — they are not garnish, they are the dish. That brightness is what lifts a good frijoles soup above a heavy one. Do not skip them and do not add them too early.
TagsBlack BeansLimeCilantroCuminComfort FoodWeeknight DinnerOne Pot
AllergensSulfitesGluten
Source: generated · June 10, 2026