Traditional Mexican Black Bean Soup with Epazote

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty black bean soup simmered with aromatic epazote and smoky chipotle, garnished with fresh cilantro and lime for a comforting Cinco de Mayo meal. This mexican-inspired cinco de mayo (vegetarian) ready in about 130 minutes pairs dried black beans, water, white onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 6 cups water
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon dried epazote leaves
• 1 pepper chipotle peppers in adobo sauce, chopped
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro leaves, chopped
• for serving fresh lime wedges
• optional, for garnish sour cream

Instructions

1. Step 1: Rinse 1 cup dried black beans and soak them in water for at least 4 hours or overnight, then drain.
2. Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium chopped white onion and 3 minced garlic cloves, sauté for 5 minutes until fragrant and translucent.
3. Step 3: Add the soaked black beans to the pot along with 6 cups water, 1 tablespoon dried epazote leaves, 1 chopped chipotle pepper in adobo sauce, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer the soup gently for 1.5 to 2 hours until the beans are soft and the broth is rich and flavorful.
5. Step 5: Use an immersion blender to partially puree the soup directly in the pot, leaving some beans whole for texture. Adjust seasoning with additional salt if needed.
6. Step 6: Ladle the soup into bowls, garnish with 1/4 cup chopped fresh cilantro leaves and a dollop of sour cream if desired. Serve with fresh lime wedges for squeezing over each bowl.