Soups

Mexican Tomato Soup with Black Beans

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 ml tomato (s), passed
  • 400 g tomato (s), cut into pieces
  • 300 ml vegetable stock
  • 2 cans black beans
  • 1 onion (s)
  • Caraway powder
  • 2 cloves garlic
  • 1 chilli pepper (s), alternatively chilli flakes
  • 2 teaspoons sugar
  • 2 tablespoon oregano
  • salt
Mexican Tomato Soup with Black Beans
Mexican Tomato Soup with Black Beans

Instructions

  1. Finely chop the onions and fry them. Add the tomatoes and tomato pieces, fill up with 300 ml vegetable stock, bring to the boil and season with plenty of garlic, cumin powder, chilli and a little oregano and salt. Add sugar and beans and simmer for 30 minutes on a low flame.
  2. It goes well with bread, alternatively seared tortilla. Cheese or sour cream can be served as a topping.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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