Yucatán Black Bean Soup
Curious about what’s in this week’s veggie box? Check here!
Check out a short video of me making this recipe here
Spice Profile: annatto seed, black lime, black pepper, brown sugar, cumin, habanero, kosher salt, lemon, lime oil, lime zest, Mexican oregano, onion
This is one of those soups that feels both hearty and bright—deep black bean comfort with warm spice and a little citrusy lift.
Ingredients
1.5 cups dried black beans
4 cups water (plus more as needed)
1 onion, peeled and cut in half
2 tsp Stock+Spice Yucatán Seasoning (full packet)
1 medium to large potato, chopped
3 beets, chopped
4 carrots, chopped
Olive oil
Salt, to taste
Instructions
Start the beans: Rinse the black beans and check for any little pebbles. Add them to a large pot with 4 cups of water, the halved onion, and the full spice packet. Bring to a boil, then reduce to a simmer and cook for about 1½ hours.
Add the potato: After about 1 hour, add the chopped potato to the beans. If needed, top off the pot with a little more boiling water.
Roast the vegetables: While the beans are cooking, chop the beets and carrots. Toss each lightly with olive oil and a little salt. (Keep them separate if you don’t want the beets to turn the carrots pink.) Spread on a baking sheet and roast at 375°F for about 20–30 minutes, until tender and caramelized.
Blend the soup: When the beans and potatoes are both tender, remove the pot from the heat and purée until smooth. Add more boiling water as needed to reach your preferred consistency. Taste and adjust salt.
Serve: Ladle the soup into bowls and top with the roasted carrots and beets.
Serve warm and enjoy!
Optional shortcut: You can absolutely add the roasted veggies right into the soup pot instead of using them as a topping—just as tasty.
Enjoy!
