Black Beans Soup

This black bean soup takes a Latin American approach by toasting the pasta right in the pot with the onion before adding any liquid. Frying the pasta in oil until it picks up some color gives it a nutty, toasted flavor that plain boiled pasta just doesn’t have.

The bean broth is doing the heavy work on flavor here. Using the liquid from cooked black beans instead of plain water means the soup has that deep, earthy bean taste built into every spoonful. Tomato sauce added during the frying stage melds with the onion and toasted pasta, creating a savory base before the broth even hits the pan.

Kitchen Tips

• Toast the pasta until it turns golden brown before adding liquid. This is the technique called “sopa seca” in Mexican cooking, and it transforms the flavor.
• Use homemade black bean broth if you have it. The broth from a pot of beans cooked with garlic and bay leaves adds layers of flavor that canned broth can’t match.
• Season with chicken bouillon if you want a richer, more savory soup, or stick with salt for a vegetarian version.

Variations

• Squeeze fresh lime juice over each bowl and top with crumbled queso fresco and chopped cilantro.
• Add diced jalapeño or a spoonful of chipotle in adobo sauce for heat.
• Stir in cooked shredded chicken to turn this into a heartier main course soup.