You don’t have to give up your Tex-Mex Tuesdays once the weather gets cold! Warm up and get your fix with some Mexican Black Bean Soup. This extremely simple sipper highlights the smoothness of the beloved black bean and adds a few herbs and spices to create a hearty dish perfect for this exact occasion! Get rid of your shiver and hunger all in one with a bowl of Mexican Black Bean Soup!


  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 pound dried black beans, thoroughly rinsed and bad beans discarded
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 bay leaves
  • water, to taste
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 lime, juiced
  • salt, to taste
  • cotija cheese, to taste, for topping
  • cilantro leaves, to taste, for garnish


Step 1 –In a large Dutch oven or stock pot over medium heat, heat the oil.

Step 2 –Add the onion to the oil and cook until it has softened, about 3-5 minutes.

Step 3 –Add the garlic to the onion and cook until it is fragrant, about 30 seconds.

Step 4 –Add the black beans, the parsley, the oregano, the cumin, and the bay leaves to the onion mixture and stir to combine.

Step 5 –Add enough of the water to completely cover the bean mixture and stir to combine.

Step 6 –Cover the Dutch oven and bring the soup to a boil.

Step 7 –Reduce the heat to medium-low and simmer the soup until the beans are tender, about 2 hours.

Step 8 –Transfer the soup away from the heat, removing and discarding the bay leaves.

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Step 9 –Add the paprika, the chili powder, and the lime juice to the soup and stir to combine.

Step 10 –Season the soup with the salt and stir to combine.

Step 11 –Serve the soup sprinkled with the cotija cheese and garnished with the cilantro.