Black Bean Soup with Mojo is a wholesome, flavourful soup perfect for quick, light meals. The Cuban inspired Mojo sauce adds a zesty, garlicky flavour to the soup. You can use any vegetables of choice. In fact this is a great recipe to use up leftover vegetables lurking in your fridge. Adjust the amount of ingredients in the Mojo sauce to suit your taste
Serve Black Bean soup with Mojo on its own or with baked Tortilla chips for a delicious light meal.
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Cooks in 15 M
Total in 25 M
To begin making the black bean soup with Mojo sauce first cook beans till they become soft. You can either pressure cook them or cook them in a saucepan on the stove top.
In a saucepan, heat the oil. Add garlic and onion. Sauté till the onion becomes translucent.
Add capsicum and carrot. Stir and cook covered for 2-3 minutes.
Add some water if required. Add the tomatoes, beans, cumin, oregano, chilli flakes and salt.
Add some water and bring it to a boil. Mash some of the beans with a ladle to thicken the soup. (You can blend some beans in a food processor if you want a thick soup)
Serve in individual bowls, topped with a spoonful of mojo sauce and garnished with herbs.
For the mojo sauce: Whisk together all the ingredients and use as required.
Serve Black Bean soup with Mojo on its own or with baked Tortilla chips for a delicious light meal.